Recent content by tremorfan

Let's see if I get lucky!

bottling in little mini pie-pumpkins sounds awesome....but it would be ridiculously expensive and we would have to drink 5 gallons of beer in a matter of weeks. plus someone has already mentioned that pumpkins start to degrade at temperatures below 50 degrees, so there would be no good way to...

I had considered charring/caramelizing the flesh on the inside, but I don't really have any equipment for doing that. I assume I would need a blowtorch. But it's not a bad idea. I can't really think of another efficient way to cook the inside surface without weakening the structural integrity...

If I actually do this, I'll wait until closer to Halloween, but I'll make sure to post pictures.

huh, I would have thought that high temps would be worse. Anyway, I'm in Alabama, so that's not a huge problem (lows at night here rarely drop below 50 this time of year)

I was trying to decide if starsan would work, or if I could maybe use steam/boiling water. I don't see why starsan wouldn't work, but like I said, I'm certainly no expert on these things. Also, I know lots of fruits and vegetables give off ethylene gases that help to ripen them. Do pumpkins...

I saw this when I googled around, but they didn't really address any difficulties they had in the process. I want to know things that might go wrong. Sanitation was one that I had considered. I also wasn't sure if I could get the pumpkin air-tight after cleaning it out. And the insulation...

Hey guys, I'm a relative newbie (I've only brewed 5 or 6 times), but I have an idea that I just can't get out of my head. I want to incorporate my homebrewing into our Halloween decorations, and I'm thinking about buying a huge pumpkin and using it as a fermentor for a Pumpkin Ale. First...

i would love to get one of these!

phew...that's a relief. I plan to buy a tank next week anyway, so I'll give it a shot then. I just wanted to make sure I wasn't going to somehow ruin my batch between now and then. thank you...now time to get to kegging :)

hey guys I'm a college student, and my semester has just ended. I'm going home today (3 hrs away), and I hadn't really planned to come back to my apartment before I move to Houston next weekend. Anyway, I just bought the stuff I needed for kegging, sans the CO2 tank, because I had thought I...

hey, thanks for the input everyone...I woke up this morning to the sound of bubbling and about an inch of krausen in each carboy...:D Although I think I'm just going to stick with dry yeast from now on; I've never had to wait more than 8 hours for that to start fermentation, so just for my...

I'll give it 72 hours I guess, but my main concern is, how long is my window for starting fermentation? I REALLY don't want to have wasted all that time, and I don't have any spare yeast lying around...if I have to wait 5 or 6 days after my brew day to get more yeast, should i reboil the wort...

hey guys. I just brewed my first all-grain batch yesterday (a stout, and I hit my target gravity of 1.050), and I thought everything went great. I activated my smack pack and waited for it to swell, but it didn't so I just pitched it and left it for the night. I pitched the yeast about 4 PM...

yeah, i know how to average, but in my separations class, we learned that you can't just average densities without introducing significant error...you have to weight the specific volumes and adjust for unideal conditions in volume additivity... maybe that's only relevant in industrial...