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Ooh! Ooh! Pick me!

I went with about 5oz of medium toast French oak that I soaked in Jim Beam along with 3 split/scraped vanilla beans for about 5 weeks prior to adding them to the secondary. Drinking one right now. Good stuff. Easily one of my best brews. Neutron

Brewed my first batch of this about 3 weeks ago. I added some ground cloves and some fresh orange zest to the original recipe, thinking it would be a good Christmas beer. The Ardennes yeast really took its time. The krausen has just fallen in the last day or two. Took the first of my final...

Brewed this one a couple of months ago. Put it in the secondary over bourbon-soaked toasted oak cubes for four weeks. Turned out really well and has been a huge hit with beer-drinking friends and family. Thanks for the recipe. Neutron

Count me in.

+20 (5gal Pumpkin Ale, 5gal Belgian IPA, 5gal Karmaliet clone, 5gal Quilter's Irish Death clone) =34,105 Neutron

Yes, please.

Oops, autocorrect changed IPA to IPAD. Neutron

Hey, Obie. I'm making an IPAD. Do they make any cites flavored condoms? 😄 Neutron

Yeah, like Rowdha said, the bag keeps all the pumpkin gunk out of your fermenter. I use a paint strainer bag, rather than a muslin sock. The larger size keeps the pumpkin from staying compressed in a a tight cake and allows more of the flavor to get into the wort. Cheers, Neutron Neutron

Suggest spreading your canned pumpkin out on a baking sheet and baking it at 350 for an hour, or so, until it starts to brown on the top. I think this gives it a much better flavor. Neutron

Like the condom idea. I have used balloons with a few holes put in the end with a needle or pin, and it works just fine. Would definitely put the blow-off tube on the fresh batch. Neutron

I'm in Sent from my iPad using Home Brew

Where are you in PA? Sent from my iPad using Home Brew

******** You are a more patient man than me if you haven't tried this yet. Just wondering ow it turned out Cheers, Neutron Sent from my iPad using Home Brew

Keep us posted. I'll be interested to hear how this turns out.

Likewise, Steve. Really enjoyed meeting you and your family, and now have a serious case of keezer envy. Really appreciate the bottles....they won't be empty for long. Cheers, Kelly

N8huntsman- I suspect you are getting acetaldehyde because of too much oxygen during the fermentation process. Ideally, fermentation takes place in an anaerobic (oxygen poor) environment. The yeast metabolize the sugars to alcohol and all is good. Sounds from your post like you had a bad seal on...

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