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It's that time of year, just want some advise on how much caned pumpkin should I add to my secondary for my pumpkin beer. I want lots of flavor. Thanks for your help!

I learned that if one turns out bad, just leave it and check on it in about a month. I have had some in the past turn out really bad, and after letting them sit a few months They were just fine

Thanks for the update! I left mine in the secondary for 3 weeks with the whole can of raspberry purée. Bottled it and sampled it last week only being bottled for a week, and it was perfect! Still had a young beer taste from not being conditioned ( as I expected... The suspense was killing me...

Sounds great! I'm really excited to do it tomorrow! How long should I leave it on the primary and then secondary? I was thinking a week to 10 in the primary and 2 in the second. What r your thoughts?

So should I put the whole 3 lb can in a 5 gallon batch? My girl loves the flavor or the raspberry shocktop. Which is quite bold.

My question is about when to add and how much to add my raspberry purée? And if and how to sanitize, it is a 3 lb can of purée. Thanks for the help!

And when should I put the pectin enzyme in? Thanks!

I purchased farm fresh cider at the orchard today, my home brew store sold me campden tabs, after putting them in, do I keep it in the refrigerator or leave them at room temp for the 24 hrs?? I could not find a straight answer online. Thanks for the help!!

It dropped right down to ambient temp after about 24 hrs. Thanks all!

That's what I thought, but brewing a Belgian Dubble, and wlp550 which is good up to 78 degrees according to their website. But I'm at about 77 degrees and ambient is 73 in my house. Thanks.

So do I try to cool it back to the proper temp per my yeast instructions, or is the calculated in the the yeast instructions?

It seems to me that every time I brew the thermometers on my bucket seem to say that my brew is 4 or so degrees higher than ambient temp in my house. Does fermentation cause temp to rise in the bucket or are the thermometers wrong? Or maybe I'm crazy?

I am using white labs wlp550.

Yes! My bad I know better

So I should start cooler and ramp up? I'm using a liquid that is good to 78 degrees. That's not to high ?

Thanks for the input, I hope it comes out well!

This weekend I am doing a belgian double, does anyone have any pointers, and should I do a secondary fermenter? The final gravity of my kit is 1.067, if that helps any. Thanks!

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That's what I have the Nottingham, I was going to get white labs wlp051. The guy at my HB store talked me out of it.

Do you think a few degrees will make a big difference?