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yea, adding vanilla with 55 minutes remaining really seems like a waste - all those aromatics probably just boiled off. adding more would probably be a good idea, if you want some of that flavor. sounds delicious!

from what i read in "principles of brewing science," a thinner mash will promote amylase (so you'll get a more fermentable wort) but inhibits proteinase reactions - so you might have more protein haze, etc.

do you think adding some acid or tannins would have improved it, or is it perfect as-is?

so it's kind of like a hard iced tea?

I hit 1.055, here. It's been a week in the fermenter and it's still pretty cloudy. How long did it take for peoples' to clear?

i'm not too concerned about clarity, so i might do a week of primary, a week of secondary, and then bottle. ideally, i'd like to be able to have this one through halloween, but make adjustments to the recipe and brew another that would be done in time for thanksgiving.

Here's what I wound up brewing: 4 lbs 2-row 5 lbs munich malt .75 lbs victory 1 lb carapils pumpkin: 5 14oz cans of pumpkin, caramelized, added at the beginning of the 90 minute boil 1 14oz can added directly to the boil with 60 mins remaining spice/hops/schedule: 90 minutes - 1 stick...

Sorry to add to the proliferation of threads on the topic, but I wanted to throw out the recipe I've been working on and get some input on it: 5 lbs munich (can anyone give me a good run-down on the differences between munich and vienna?) 5 lbs two-row .75 lbs biscuit (for toastiness) .5 lb...

i'm looking at your recipe, chimone, and it doesn't say how big the cans were. how much pumpkin are we talking (in pounds) here? how much would you cut the nutmeg down: one tablespoon? or down to more like one teaspoon? is any of the biscuit malt coming through? I was thinking of using...

from the website of a south african microbrewer i met while i was over there (makes a great altbier!): Krausening The traditional German Kraüsening method involves adding 10% actively fermenting wort at the secondary fermentation stage. This addition of Kraüsen produces changes in beer...

i have some questions about the pumpkin ale recipe on audioholics: http://www.audioholics.com/showcase/DIY/PumpkinAleRecipe.html great story and everything, but the 5 gallon recipe at the end makes me nervous. it seems like a LOT of spices, and after plugging it into beeralchemy, it looks like...

maybe use a good fraction of biscuit malt? interested to see how well you can replicate it. have you called and asked the brewer? maybe they'd be willing to share a scaled-down recipe with you, or at least give you some pointers.

i've noticed that i seem to get more sediment at the bottom of my bottles when i prime with DME, than when i use dextrose. anyone else have similar experience?

i believe pumpkin pie spice has cinnamon, nutmeg and some of the others in it, so it's an "instead of" addition rather than an "in addition to" from my (limited) experience, it's easy to overdo cloves - it's a very strong flavor, and if you want the showcase flavor to be something else...

sorry, i didn't realize homebrewing was all about staying rigidly within the style guidelines. "not historically accurate" for sure, but "unacceptable?" let's keep it friendly :mug: i found your link very interesting, and i'm glad you enjoyed the one i shared, too! ;)

this idea is too obvious for someone to have not tried it already: anyone ever brewed a "simon & garfunkel gruit"??? what would it include? well, parsley, sage, rosemary and thyme, of course! anyone have any idea how that combination of herbs would play together in a beer, rather than in...

agreed - using modern equivalents is one thing, but changing the recipe so that it comes out "better" diminishes the idea of it as a tribute. brew away, and let's see how it turns out!

i was just thinking about this today. looks like the possibilities are just about limitless, as far as what you can add. if you haven't yet, read through the descriptions of some of the commercial examples for an idea of what might and might not work. seems like you need an herb or two for...

cool idea - i'd like to brew something historical. poor richard's ale, or maybe a historical mead recipe

someone i know said that when he has done it, using molasses added a buttery flavor. have you guys found that to be true?