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All those answers above used to be the way to go. Since then, Best Malz has introduced Red X malt. It gives you the reddest color I've ever seen, especially if you use it as 100% of your grist.


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In first place it's very hard to get a blood-red beer. The beers that are said to be red are actually ruby, copper or reddish brown in color. Just to make it clear because you are probably aware of that. My favorite malt for red color is Roasted Barley (in very small amounts - maximum 2% of your grist). Munich is probably one of the best too, and Vienna ...


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Multiple single strain fermentation followed by blending gives much better control over the combined yeast character and is way more reproducible. It goes like this. Split the batch into multiple fermenters, innoculating each with a different yeast strain. You can split the wort volume equally the first time you brew the recipe. Ferment each part optimizing ...



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