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So here it is, I am getting ready to brew a pumpkin spice ale. I was planning on using 4lbs of canned pumpkin. I have been told two different things and just wanted some opinions on them. For the first I was told not even to use pumpkin because hardly any of the flavor comes through in the beer...

so I had a question. I've been brewing all-grain for a few years and this was my first attempt at a lager. I made a mistake and pitched my yeast at 70 degrees and then put the pail in the refrigerator to bring the temp down. Well my temp got screwed up and dropped it down to like 44 degrees...

Hello all! I've been brewing for about 2yrs now and have been brewing all-grain for about a year and a half. I've been searching around this site for some answers to my questions and all I have to say is this site has been very helpful. I figured it was time to get logged in and try to help some...