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Thanks everyone for the advice. I'll either add the roasted malts right before sparging or cold steep the grains beforehand and add to the boil. I'll post my results.

I made this recipe as directed in the OP in early sept. It was 3 weeks in primary and almost 5 weeks bottle conditioned. The 3 bottles I've tried so far have been harsh and astringent, but not from spices. I think what happened is the ph of pumpkin along with the low alkalinity (~40 mg/l) in my...

Thanks for the idea, I've not heard of that before. To clarify I would add the grains at the end of the 60 min mash into the tun and then lauter? Does this take away from the flavor/color those grains impart?

I've brewed 7 times all-grain now and twice when doing darker ales with crystal and roasted malts there are off flavors that I would call a harsh after taste or perhaps astringent. This is even after letting it condition for 6 months. I noticed that there is a chance of a lower mash ph with...

My mill set up, done by hand with grains flying all over the place. I prefer this much better than the roller mill grind at the local store.

Thanks for the advice on waiting, turned out great. So good in fact I entered it in a local home brew competition. My only variation was to use biscuit malt and s 05.

Yes that is true. I would carbonate around 70 degrees for at least two weeks an then chill. However if you have carbonation but it's over flowing when you open, then chilling in the fridge will help with that, especially when it's newly carbed.

I brewed this 4 weeks ago; 2 weeks in primary, 1 week dry hopped and bottled 1 week ago. My question is when I did a test bottle today it barely hissed and was nearly 100% flat. I feel I may have under pitched with only 1 pack of s-05 dry yeast rehydrated. I added about 3/4th cup of priming...

It takes more than a week to carb fully. Try after another week or two and should improve.

how long since it was bottled? I think the longer you let sit or chill the less it will gush when opened.

Stiegl brewery in Salzburg Austria. There is a museum that has the history of the brewery and technologies used over time. You also get to sample all the beer with entrance fee. This is what got me interested in homebrewing.