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AFAIK you just add the key ingredient to the alcohol and let it sit for a while. I've only made one; a smoked Habanero tincture for bottling a few from a traditional mead. I just put the smoked Habs in a mason jar with some vodka and let it sit a month. Not sure if you even need to let it sit...

Good info Moody. They call the spices used in pumpkin pie (cinnamon, nutmeg, cloves, allspice, ginger) the 'warm' spices. So maybe that's the 'warming' you're talking about. Yesterday I made two mixes just to see the difference that cloves and allspice made. They were: 4 parts Saigon...

I filled a 1/2 pint mason jar about 80% full, put the lid on loosely, threw a stirbar in there and put it on the stirplate first. Had to turn the stirplate off a couple times to prevent it foaming over. By the time it had reached room temp it was pretty flat. I even left it in the hydro tube...

I bought a couple of bottles of Pumpking and measured the SG. It was in the 1.018-1.020 range. The label says 19* Plato and 8.6% ABV. If you start at 19* Plato (1.079) then you must ferment it down to ~1.013 to hit 8.6% ABV. Going from 1.079 to 1.019 is only ~7.8% ABV. So there is something...

Something about the numbers on the bottle don't seem to add up. The ST website says the ABV is 8.6%. There is a picture of the label that says 9% ABV and 19* Plato. 19* Plato is ~1.079 and in order to get even 8.6% ABV from that you'd need to hit a FG of ~1.013 (~84% apparent attenuation)...

FWIW, my Quad did start carbing up (no added yeast) and is still going (I intentionally added a little too much sugar and am venting off the excess via spunding).

Congrats! Well done! Please post pics of the trip!

I don't think lag-time is necessarily a good indicator of anything other than...lag-time. If anything, more O2 should actually increase lag time because the yeast have more O2 with which to reproduce. For anything other than huge beers, it shouldn't affect attenuation much if at all either...

Yeah, ESPN and I agree about whether teams should want him but there's always that idiot team. There was a (alleged) tweet from Michael Vick that read that he'd love to have Brent as his back-up...but then it came down and Vick said he didn't tweet it (typ/obv/lol/wat).

Usually the first thing I do is weigh out the grain so I consider my brewday as 'started' when I begin that. But often the night before I had to fill a water bottle with RO and I don't usually include that nor the time spent researching/formulating/staring at/tweeking the recipe. Nor the time...

I figured they'd get it done in time for regular season, I didn't really care if we missed all preseason games. It did get done earlier than I expected. And I'll be damned if I didn't hear talk of Brent coming back...again.

Just remember that it will take some time to pull the decoction, convert it, heat it up to a boil without scorching, and boil it for x minutes. It might be longer than you want to rest at, say the protein rest temp. Also, it will take a fairly large decoction to go from 122* F up to a sacc...

I do this all the time, it was exactly my first thought when I read the recipe. No worries imo. I'm a slave to FIFO in order to keep grains as fresh as possible (but almost always just base grains that are somewhat close). Even if I have plenty of other grains on-hand, I still like to get that...

I wouldn't think so bumstigedy. But by the same token, if you supersaturate the wort with pure O2 and then start the stirplate, I would expect the stirplate to actually assist in knocking out the extra O2.

So did you say that it 'tastes/smells soooo much better than the oxidized crap PU we get over here'?:D Looks like the old adage will be true with the judges; 'You never get a second chance to make a first impression'.

I don't think he's saying a stirplate doesn't have a positive effect. I use a stirplate everytime but I also don't believe much O2 is getting in. My simple experiment mentioned above was enough to make me believe it's mostly just the CO2 being driven off and keeping the yeast in suspension...

IIRC permo, Summit is more garlic-y (maybe shallot-y?) and Columbus is more onion-y. I know what you mean about zoning in on a particular flavor/aroma and once you zone in on it you notice it elsewhere and can't get rid of it. Once I got some cat-pee from Simcoe and now I can't help but smell...

I recently did this and it was a bit more than just a few ice crystals, yeast took off like gangbusters just like it always does.

Less CO2 stress from CO2 being driven off and keeping the yeast in suspension.

I think it's that you just happened to choose two varieties known for their onion-y flavor.