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Damn. Just saw the reply. What do you guys do at the meetings? Large group? I'll shoot for next month. Sent from my iPhone using Home Brew

Any home brewers in the jenkintown area? Me and my friend have been brewing for about two years and it would be cool to have someone local to chat with, bounce ideas around and share our creations with. Sent from my iPhone using Home Brew

At what point should I dry hop the clone recipe. I've heard anywhere between 2 weeks and 2 days before Bottling. It is in primary now and active fermentation is done. I was going to leave it there for about three weeks. Just not sure when to add the rest of the hops. Any suggestions...

I'm brewing 2 5 gallon batches of a pumpkin ale. This is my first time attempting a fruit beer. Any tricks or tips anyone would recommend to really impart a great pumpkin flavor. Real pumpkin over canned? Pumpkin spice? At what points should I add some of these flavors to get the best...

Ok great! Thanks to everyone for all the feedback. I've learned a ton from this thread. Ill attempt the cold crash next week and give it a shot!

Now when you cold crash and then bottle do you bottle condition at room temp or at the cold temp you used to crash?

What is cold crashing? Is that just what putting the carboy in the cold for the last week prior to bottling is called?

Is that temp range a requirement? I have a fridge I'm using for lagering in the mid-low 40's I can put it in. Would that have the same effect?

Ok great. Thank you all for the feedback. Ill post results again on Monday. I appreciate all the information.

Ok great. Ill check it Monday and if it remains the same ill probably leave it for another week it two then bottle. Is that enough time to clean up the off flavors or should I leave it longer? I'm in no rush I was planning on leaving it for 6 weeks before bottling but if there is no point...

Ok I took a reading. On Monday (brew day) it was 1.040. Today it is 1.010. No activity though since Tuesday night.

Ill take a reading today. I believe it is safale 05 ale yeast. It was low 70's when I noticed it wasn't doing anything. I then dropped the temps into the 60's hoping it would start again but it has not. I have a fermometer on my carboy which I'm using for temp ranges for specific styles...

I doubt it is done. It barely bubbled at all and there was never any krausen.

I brewed an ipa on monday and it bubbled for a day or so and stopped. I then realized that my basement (which had been an ideal temp for the last six months) was several degrees over the temp range for ales. I now have the temp within ale range with the assist from a swamp cooler. It didn't...