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Regarding the funnel issue, if you have the time and a but of money, I got one of our suppliers at my restaurant to get me another "China hat". It is a huge stainless strainer that is conical. It has worked great when I do extract batches. The one I got even had a clip on it that allows it to...

For what it is worth, this beer turned our fantastic when we made it last year. Those who received bottles last year are all asking about it again. My final version of the recipe came out at about 9.7% and we left it sweet. It should probably have dried out a bit more. I am kicking myself for...

That does seem to be a lot of sediment to just be yeast. How long was the beer in primary/secondary? What did the bottom of each fermentation look like?

I opened a bottle last Friday after about 2 weeks in the bottle and the CO2 is getting there but it has been slow going. It is definitely going to take a while, but it will get there...

^..personally already have this in the hopper. The extract version of this one appealed to me because of the time factor (aforementioned one year old). I'm thinking next year, I'll roast pumpkins instead of using canned. Maybe later this season?

The OP's idea was to replicate some of the Avery flavor profile. I realized as I was bottling the other day that I never let you guys know that I wound up with just over 3.5 gal of beer to bottle, hence 3.5 oz dextrose for bottling. Upon first taste, less spice next time for me personally...

I would love to try the Avery, but alas, no NY distribution...

Oh lord... Someone else used my version of something. You changed it up though. I'm not responsible!

Hehe, sorry a one year old in the house slows me down mare than I'd like to admit... I am actually going to use 3.5 oz of dextrose. I re figured my math and I personally would like this one to be a bit less carbonated. No other reason. I have found lately that I just prefer my homebrew to be on...

^agreed. The starter gives everything a running head start, like pitching from one batch to another... I wish I had the time/patience/space/lack of a one year old grabbing airlocks to regularly use starters... My secondary is clearing up nicely, I plan on bottling it up this weekend, with 3 oz...

^ agreed. They will also feel, super light and papery. If they crunch when you break one open, chances are they are dry enough to store. Your corny idea might work as long as you purge it pretty well with gas. I would ask around your homebrew club if any one has a vacuum sealer.

I have found that the hops lose some of their pungency. There is probably a chemical equation that explains the process by which sunlight would cause the alpha acids to breakdown, I don't have it though... I have been blessed with a room in the house that gets ridiculously warm in the late...

Consider me intrigued! The USDA/NYS DEC list Japanese Hops as an invasive species, I believe they are thought to choke out other plants, hops or not. In the last NEHA newsletter, the NYS Ag Experiment Station is looking for samples. I can provide you with the contact info for the good folks to...

I think we all know we aren't going to do that:D Good luck brother, and thanks for helping me ruin my marriage!

I believe our secondary fermentation look quite the same. I have never brewed with pumpkin before so I was curious about the amount of trub that I got in primary. Plus I used the bucket and couldn't see what was going on... Thanks for the reassurance! BTW, where did your gravity start and...

Upon racking to secondary I found a solid three or four inches of sediment in my pail. I am assuming that it was a combination of pumpkin and yeast. I still have a decent amount of sediment in the secondary and have since stuck my carboy in the fridge. Has anyone else run into this sediment...

So I did brew this beer up (with a few tweaks) on the 25th. Here is how is went; 1# Caraamber (steep) 1# Maris Otter (steep) (toasted for 45 min @ 300F, love that idea) 1# Wheat (steep) .5# Caramel 20 (steep) "Boil" 6# Light DME 1# Dark DME 1# Organic Brown Sugar 16 oz. Local Maple Syrup...

Giving this one a go tonight with a few tweaks as I go... I may just "build" the pumpkin pie spice instead of using a premixed one and am considering the toasting of a pound of maris otter based on an above suggestion. I was going to use MO instead of biscuit and go caraamber and cara 20 in the...

Not too concerned with staying in the style. I defaulted to pale as a catch-all reference. And upon Furthur tinkering, my math says I am WAY over on IBUs, at least where I thought I wanted to be. And yeah, I meant steeping, not mashing. I am aiming at a lighter color than C-60 will allow...

Trying to put together a quick batch for my hiking club and going the partial/mini/mainly-extract route for expedience (and no time to build a new mash tun with a 9 month old running around!). This what I came up with though I think I may need to back some of the numbers down a bit. Going for a...