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Last night I discovered my co2 tank was empty. My last draught beer was on Sunday night and everything was fine. Last night (Tues) I got no flow through the taps. I got my tank refilled this morning. Beer is flowing again though I am still trying to figure out if my regulator gauge is messed...

To me, it tastes too much like vegetables and not enough like pumpkin pie. It's kind of like licking the outside of a pumpkin.....and it was really damn expensive.

I appreciate all the advice. The problem for me is that my mash tun is only 5 gallons so if i undershoot on an infusion I can easily blow through it's capacity and then wind up dumping it anyway. In the end, I find it to be less of a headache to just pick up the cooler and pour (is that a nicer...

Why do you think he is purposefully not answering my question?

Quick question for my (potentially) paranoid mind. I read somewhere that you should never aerate hot wort. My mashing process consists of heating my mash in my brewpot till i hit my desired temp, transferring (dumping) it into an igloo cooler in order to hold the temp, transferring (again...

Was it me or did it seem like it took way longer to bring to a boil too? Like 30-45 minutes more than usual.

At the suggestion of a few posters on here I spread my canned pumpkin about 1-2 inches think on a baking tray and roasted it in the oven at 375 F for 30 min. It, apparently, starts carmelizzing the pumpkin making it a stronger flavor in the finished beer.

Yes, it is. I pitched onto the yeast cake from a cream ale I racked to secondary. My wife and I went out to dinner right after I pitched it. I came home 2.5 hours later to find that krausen. The posts on here about pitching onto a yeast cake said it would be fast, but I had no idea it would be...

Finally....

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Here are some pics form my pumpkin brew day. I followed the advice of some members and roasted the canned pumpkin before mashing. I wish I had seen the posts about using rice hulls cause man that was one slow sparge - like an hours and a half. There are some good pics of the pumpkin sludge...

Pumpkin ale ingredients - I bought the canned pumpkin when I couldn't find a real one at the N.C. State Farmer's Market. However, when I stopped by the gorcery store on to grab a few beers in anticipation of brewday I ran into 100+ pumpkin sitting outside the door.

Canned pumpkin ready to roast - in the end I decided to go with the canned pumpkin for ease and roasted in as was suggested by a few poster's on here.

Roasted canned pumpkin - after 30 minutes at 375.

Took some picks of various steps of a very looooong pumpkin brewday followed by a rocket-like fermentation.

I made Northern Brewer's AG Cream Ale today. Admittedly, I bought the ingredients from my local HB store and not NB. All the cream ales I have ever had are light gold in color similar to Bud. This brew came out more like Yuengling. Anyone know what gives? The bill was 7lbs 2 row, .75 lbs honey...

Any insights on which brand of water is best for brewing? Poland Spring? Deer Park? etc. etc.

It had been in the fridge for almost almost exactly a week. I already have it back down to 63 (down 20ish degrees in around 10 hours). The O.G. was 1.046 and I haven't taken another gravity yet as the bubbler was, and is, still active. The Krausen had not fallen yet, although, when I checked it...

Just a paranoia question, I hope. I had my lager ferming nicely in my garage fridge on California Lager Yeat at 60 degrees. I went to the beach for the weekend and came home to find my fridge had been off for, I am guessing, around 24 hours. The electric company has come and fixed the faulty...