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Here is the 2013 edition, brewed yesterday: Recipe Specifications -------------------------- Boil Size: 7.25 gal Post Boil Volume: 5.25 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 4.5 gal Estimated OG: 1.074 SG Estimated Color: 34.7 SRM Estimated IBU: 25.7 IBUs...

It did really well; it was an immature and perhaps over-zealous attempt at a fairly complex beer for my early stages of brewing but it was a fan favorite. I think due to inconsistent conditioning temperatures and perhaps too much conditioning sugars in the bottles it aged to be thin and have a...

It was pretty awesome. This year I actually upped the spices but only as a secondary addition. I have also added lactose and more pumpkin so it should have much more depth.

Cool. Last year's version had only 2 for four gallons; I am confident they will subtely compliment the ale in the ratio of 3 chillies per 5. This is modelled after a tort recipe I developed a few years back. It might be interesting to see these different iterations - If only I could drink 5...

I was not trying to suggest that it does, but rather I am muting it altogether (flavor and heat) and prefer the subtle overtone. For that reason I have no intent on including more chillies, the seeds, or toasting them - but I agree that could be a good variation to move in a different direction.

2 packages of US-05 as a 1L DME base Starter. Looking again, I mistyped two grain amounts 2-row is actually 9.5 and the crystal was 2. This is similar to a bready porter I have made in the past and I kinda like the biscuity earthy flavors of the barley/special b/magnum/willamette in those...

Hello All - Under a new alias since I lost my password and let that other email address go by the wayside but I wanted to revive this thread and update for 2012. So taste notes on the 2011 Gourd Almighty - Ancho-Smoked Pumpkin Pie Porter after drinking my final bottle of reserve the other...

This is a new leg of an old post. I did this pumpkin ale last year and it was a favorite. If you are curious to know how that went please go here: https://www.homebrewtalk.com/f14/chocolate-chili-pumpkin-porter-261757/index3.html This beer has been enhanced from that version in multiple...

FYI, I have brett-ed this brew and tossed the dregs from a couple sours as well as racked over some cherries. It actually smelled pretty great still evern though it was ugly as hell. We decided to embrace it and ride it out. Probablly bottle in a month or 2 to let the bacteria run its course...

I rock out some trombone shorty, galactic, sound defects, beatles, bill cobham, dream theater, audioslave, tool, anti-pop consortium, outkast, dan auerbach, cream, with a lil 1310 the ticket and NPR sprinkled in for good measure. You guys?:ban:

Thanks Dan & PassedPawn, if I had the 3-4 going like normal I would totally roll into my brew room HazMat style and not even make an attempt to salvage. I just simply don't have anything else to worry about contaminating and (I guess I didn't explain about the group in my post) our homebrewers...

Well I will commit nuclear warfare on my equipment before moving forward with any other brews FOR SURE. And based on what I've read in most books and posts here it still deserves a taste. My take is that I have the capacity to isolate this somewhere far from my other brewing equipment to...

:rockin:So, I have been brewing about a year and am on my 40-somethingth batch and it happened - contamination!!... I haven't tried it yet, but I have an American pale/amber basic brew that had developed an 1/8 thick film atop the beer in the secondary during the 3rd week aging. I know it is not...