I'm a little confused when it comes to sugars. It seems like there are a lot of different kinds and they come in many different forms. What affects to different sugars have on brewing? Do they ...
Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, ...
Recently I made a belgian strong ale. In the secondary I added 7 pounds of fresh cherries that were pitted, frozen, thawed, and blended up. Is there a good way to at least estimate the additional ...
This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...