Recent content by Ballardinho

Thanks all! Really appreciate the feedback.

So, my bottles were sitting in basement at about 63 degrees. Could this simply be the culprit? Would getting them in warmer room still help at this point?

Not a dumb question at all. In fact, I had to think real hard to remember if I did add priming sugar. I did. Maybe it's the temp? I can bring upstairs and bring temp up for a bit?

My third batch ever, a pumpkin ale (extract), was bottled 12 days ago. I cracked open a bottle today and there was absolutely NO carbonation. My first two beers, I tried one at about 12 days and, while not fully carb'd, they were at least partially carb'd. Any thoughts or insight?

This is all GREAT banter! I agree with everyone here and appreciate that you like the post. I, too, am not all that concerned with replicating or cloning beers. That being said, I do like what I like and want to use that as a guide to create, in my mind, something better! I also agree...

First, a few items to note: 1. I am currently an extract brewer and have three brews under my belt. The first was a Pale Ale, the second was a Citra IPA and the third was a Pumpkin Ale that I just bottled yesterday. 2. For my first two recipes, I went with recipes from my LHBS, though I...

Will do!

So, here's what I decided to do.... Made a tea with another 1/2 tsp each of nutmeg, allspice and cinnamon...mixed with a cup and half of water. Brought to boil, cooled, added to secondary and racked on top of that. Will taste prior to bottling and can always add more. I will let you know how...

Hoppy Friday, everyone... So, I am about to rack my first extract pumpkin ale this weekend. I tasted the sample today and, while decent and the perfect orange-ish color I was going for, I think I would like to add more spice. I really want to know this is a Pumpkin Ale when I drink it...

No, but can grab one if that's easiest. Was just wondering if it would be safe to just rack at 14 days, knowing all signs of fermentation have long gone?

My third brew is a pumpkin ale. Brew day went great, fermentation was hard and heavy for about 48-72 hours. It has now been 11 days and krausen completely dropped a few days ago. I want to take reading but, as you all know, when making a pumpkin ale you are left with about 4 inches of Trub...

Hi all.... So, I just put my pumpkin ale into fermenter and am starting to think about a winter ale. Here's my question....it seems as though most recipes I've seen share almost the same exact spice bill...a little cinnamon, ginger, nutmeg, allspice and/or clove. What would be the big...

I know that there are a few posts re this, but just want to be sure I have it correct. I'm an extract brewer... If I put 3 gallons of water into my 5 gallon pot, my boil volume is 3 gallons, correct? If I add wort to fermenter and then top off to 5 gallons, my batch size is 5 gallons...

Yeah that's about the reading I was expecting. Thanks for running those numbers! Woke up this am to a nicely fermenting brew so hope all is well. Fingers crossed, of course.

I guess my follow up is this: if I planned on a 1.059 OG, and this only had 1pkg of 1056, will I have too little yeast if it came in at 1.074? Package says really only meant for 1.060 and below. Should I have used more? If so, what can be done now (if anything...)? Thanks!