This is the one I've always wanted to clone...just nothing to go by but memories. And those get a little hazy...it was easy to drink a couple too many back in those days. :D :D

Do nothing... First... "red" is a misnomer. You'll get a nice copper-amber to mahogany-brown when it's really right. Second... whatever you see in the fermenter is very misleading. It's not settled clear so light doesn't pass through and the color through the liquid column in the fermenter is...

It's common to use some cinnamon or other spices if you're making candied yams but just butter and sugar would be good for plain old baked sweet potatoes. Most times that I serve them, they'll do double duty with butter, salt and pepper as a savory side dish and then a portion with butter and...

You won't necessarily get a lot of brown sugar flavor from fermenting brown sugar. You can duplicate those flavors with Cara/Crystal malts in the 40 to 90 range. Having the impression of a flavor of an ingredient will often be better than using the actual ingredient. Honey malt is a good...

Works very well...I don't like a lot of smoke flavor so I let them smoke for an hour or two with fairly mild wood (maple, alder, etc) and then do a water bath to bring them up to temp. Flavor is great. You could pour on the smoke with mesquite or oak if you wanted to boost the flavor.

I've done 4 distinctly different 5 gallon batches in one brew session with a 15 gallon max boil capacity. Basic wort divied up and topped up/boosted slightly with DME additions, separately mashed/steeped specialty malts where appropriate, short boil for different hops and then different yeasts...

Yep...Pilsner glasses for the win! :D :D

Color prediction is an inexact science. For one thing you every batch of malt can have some variation so you need to adjust for that rather than use the numbers supplied in the calculator. If you're sure that the numbers in your grain bill are correct, just adjust your recipe until you get a...

I'd say the Calista sounds good. Anything with a stone-fruit component should play well with the other flavors. I'd push a pretty good percentage of the IBUs with a smooth and fairly neutral bittering hop - Magnum is always my go-to and then build up some late additions of Calista and a little...

Look up the BJCP guidelines for White IPA and Belgian IPA. They're both interesting styles and both under-represented in terms of commercial offerings. I think the White IPA with it's Witbier base tends to like a hop presence that's smooth and fruity, almost like a Hazy IPA with that...

I've used Crystal and Sterling in several Belgian-themed IPAs. Been a while so I don't have specific memories but my notes indicate a nice hop balance and flavor.

I think the only thing about that recipe that remotely hints at lager is the yeast. the IBUs put it pretty squarely in the IPA range. I might be tempted to call it a "Brut" IPA since it'll be of a more dry, crisp finish. I do like the hops a lot...classic West Coast/PNW flavors. Whatever you...

Yes, Victory and Biscuit are pretty interchangable. I think the Biscuit may have a little more neutral crackery flavor and the Victory a little more toasty/nutty but probably splitting hairs. I used to keep both on hand and I still like the Biscuit for Belgian styles but the impact is probably...

Victory is my go-to for mid-range color and toasty/grainy flavor. The Midnight Wheat is my choice for dark malt, as well. I've used Aromatic malt but it's really variable from brand to brand. For a lot of specialty malts, the Belgian malts seem to be really good.

I can't imagine you'll have the diastatic power necessary to convert 60% corn. Have you used that much in the past with any success? Regarding Dark Wheat, it should have a similar impact as Munich. For recipes that need color without too much in the way of roasty flavors, I use plenty of Munich...

I'm curious why you're "guesstimating". There's a mash efficiency calculator and the recipe builder computes the gravity based on the number you put in. How are you arriving at your 55% number? Mash efficiency of 80% or higher is pretty common and if you're not hitting 70-75%, something's not...

Be sure you're calculating from the right volumes....the calculator can work from pre-boil or post-boil gravity, depending on which boxes are checked. The volumes specified in your system profile make a big difference, as well. Make your recipe sharable and post a link. I'll be possible to try...

Sulfur gas is pretty nasty but it won't stay in suspension. The problem with bottling is that if it's still gassing off when it's bottled, the sulfur is trapped and won't escape until the bottle is opened and the beer is poured. It will probably clear in the glass pretty quickly but it may be a...

That simple rheostat control does very well at keeping the element at a steady temp. You just have to babysit a little. If you want a heavy smoke, there are probably better ways to go about it but for a mild and "hot" cure, it works out great. I hang a temp probe through the top vent so it...

I see...When I have been in that situation, I've brewed a starter beer and fermented at a low ale temperature - very basic light blonde using 2-row or Pilsner or even extract and very mild hops. About 10 liters of 1.040-1.045 will ferment very nicely with 34/70. It only takes a few days to reach...