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Hello, using the chart at the bottom of the article, how much water is needed to get the appropriate amount of ibus listed? Thanks, Aaron

Remember that you will want to sterilize your vanilla beans and raspberries.

You can probably get away with almost any hop for bittering. Notice that the hops I used are not high alpha hops. With the grain bill, I would make some significant adjustments if I were to make this again. I have a lot more experience homebrewing since I made this beer. The beer had a...

Q: Why the hops in the recipe? A: It is only 0.75 oz of bittering hops, and 0.35 oz of late additions, which isn't that much. Also, the beer has 1 lb of light crystal, which leaves residual sweetness that needs some bitterness to balance. Why the variety of hops? Well, that's what I had left...

This was my post originally, and I have tried this recipe (with some minor differences) three times with great success. The last one was a little too much nutmeg, but has mellowed out a little over the year. This year I am totally going to try your suggestion. There are a lot of guts in there...

The inside of the pumpkin is pretty sanitary to begin with. I did not use any sanitation additives.

+5 gallons, total is 25269

I am using a stainless steel spoon. The spoon has no rust.

I have been using a 10 gallon Blichmann Kettle for my homebrewing for about a year now. I know it is 300-series stainless steel, which should not have rust issues, but my kettle has developed small rust spots at the bottom of the kettle. The attached pictures show the small rust spots. It IS...

Halving the recipe sounds logical to me too. I was thinking of redoing this recipe myself. I'm so glad it is bringing such joy to others! Happy brewing!

That recipe looks good to me. Just reading it makes me want to brew this beer again.

Wyeast 3787 should ferment between 64 and 78 degrees F, so it should have started at 67. Raising the temperature should get it started. It could be old yeast. Did you use a starter? Even though it's a smack=pack, you could still use a starter to get it going; it would be especially helpful if...

This was a three gallon batch.

I did not use any sulfites for this recipe. If you are worried about it go ahead and use them. Or, I would highly recommend using a yeast that inhibits growth of wild yeasts, for example Lalvin EC1118, as an alternative to sulfites. Either way, just make sure you get the yeast into the pumpkin...

I believe the 151 would sterilize the pumpkin at first, but would evaporate shortly after being applied to the pumpkin. The citric acid (lemon juice) idea isn't bad. When I do this again, I'm gonna give that a go.

I should also note that if it ferments dry, the spices could taste overpowering. Be sure to sweeten to taste. I hope it turns out as awesome as it smells!

Spices can be more or less strong depending on their freshness. My nutmeg was whole nutmegs that I ground up. The others were powdered from the store. This amount of spices tasted just fine - not too strong. However, the spices are definitely something you could adjust. If you're concerned about...

I remove my hop bag a minute before I turn off the burner and squeeze the wort out of the bag by pushing the bag against the side of the kettle with my brewing spoon. Doing it a little before you cool it off will disinfect any nasties that I may have introduced with my spoon.

Pitching Yeast: I pitched one whole package of D-47 yeast, which is meant for 5 gallons. Bugs and Storage: I did not have a problems with any bugs. It was stored inside on my counter top. Exploding: The pumpkin to was cut open to remove the innerds, like a jack-o-lantern. So it was not...

Ingredients: 4 lbs Pilsen Light DME 1 oz coriander 1 oz sweet orange peel (at 20 minutes) 0.5 oz citron hops (13.4 AA, 3.4 BA, (45 mins) 1 tsp Irish Moss 1 pkg Safale-05 This was a quick and easy recipe to test how much coriander and orange peel to add. It came out to ~6% alc/vol...