Recent content by katmeefer

That wouldnt be a horrible idea, but ive had success with adding the zest at flameout. If the wort is hot enough you dont necessarily need to sanitize

If i choose to add pumpkin puree to my boil is this going to add fermentables instead of flavor? Should i add it in the secondary instead? Does anyone have experience doing both?

I agree with giraffe. I once fermented some mead in the summer sunlight outside and it turned out supurb. But that could be because i was fermenting champagne yeast which needs a high temperature to ferment properly. I would research the light sensitivity of the specific yeast strain youre using...

Yeah thats what i was curious about adding it in the boil seems like a lot of the flavor would be eaten by the yeast given pumpkins sugar content.

Interesting that all your spices are secondary. Why didn't you use any purée in the boil?

Its that time of year again! Im going to be brewing my first pumpkin ale soon and i wanted to see what everyones favorite recipes are. I work at a bakery and have plenty of access to pumpkin, brown sugar, and spices, so I'm trying to figure out the best ratios.

Im excited to see how this turns out. Did you make any kind of yeast starter? Can you go into more detail about this funkiness you've been tasting?

Below is a recipe im going to brew tomorrow. Im interested mostly in how much coffee i should add to give it a nice, round character. Batch size is 5 gal 7# Pale 7# Rye .5# munich .25# c90 .25# biscuit .5# french roast coffee Summit (bittering) Liberty/amarillo (flavor) Liberty/amarillo...

At 1 pound you wont taste much rye. Also, consider flaked rye.

thanks for the advice, jayslay! I'm (relatively) new to this. Hopefully the beer will turn out okay, i've probably under pitched in worse ways. but in the future i'll definitely be more careful. cheers!

Recently I brewed a Pale Ale and pitched WLP002 English Ale Yeast. I purchased this yeast from the "expired" rack at my local home-brew store. I didn't create an overnight starter but I did add the yeast to about a cup of wort for a couple of hours prior to pitching. After about 16 hours after...

You definitely don't want to lager in the bottle unless you want lots of sediment, which kind of defeats the point of lagering. You should ferment for at least two weeks at whatever your optimal temperature is and then decrease temperature for two to four weeks then rack and bottle. Sent from...

Ello, I wanted to post my recipe for a Belgian Ale and see what some people had to say. This is all very preliminary of course, after all, this is my first attempt at this style. I'm not huge on Belgian yeast, I picked up this strain on accident, but I wanted to create a simple, alcoholic...

Chocolate strawberry milk stout? Sounds interesting. You should post that recipe! I'd love to see it.

I agree you don't need that much caramel malt, if you want to mix those three I'd say scale back about six oz c120 and c10. 2# is way too much carared, use a pound at most, plus you're going to want more rye if you want that rye flavor. I recently made a 5.5 batch with 3# and it still could have...