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 ...