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AHS Pumpkin Ale So it says optional pumpkin is not provided . I went out and got my three lbs and then called them and inquired about it. Basically they said all the flavors are provided via the specialty grains and any pumpkin is added during the steeping process (I'm doing the extract)...

So lets say fermentation finishes in one week then sits another week in my chest freezer--I wanted to pull them out and sit at room temp (77-79°F) for another week while I start another two in the chest. That's ok right (right now they're at 63-65°F)? It's just the first 72 hours or so that's...

I haven't really had time to search, and I needed help with a couple of things. I was planning on doing (from AHB) a Sam Adams Cream Stout and a Belhaven Scottish Ale. The OG are 1.055 and 1.045 respectively, and I have 2L flasks. Would a half cup of DME and 1L water suffice for each? I was...

My recent posts have been about no activity in mine and my brother's batches for about the past 48-72 hours. My last gravity check was around 18 hours ago and mine looked fine. Now it looks like this: and his like this:

Has anybody ever had their White Labs yeast 'ferment' in the vial? We had a Dry English Ale Yeast that came from Texas (AHB) and afterwards was stored in the fridge for about 3 days. It then sat at room temp for roughly 13 hours--the ale pail took longer than expected to come down to the 70s...

My second batch is almost two weeks in the primary now and I was gonna move to secondary for a week. This is the ale pale bucket though with a spigot and not a carboy--if I were to use the spigot for bottling this essentially defeats the purpose of moving over, right (the beer again clears up...

How long does something in the 7-8% range, or something like this need to sit before it's ready to drink?

Starting with my next batch I was gonna start using the cooler method. I wanted a decent thermometer to measure the temp of the water while also using the sticky thermometer to keep track of the primary's temperature. What I also wanted to do is use this thermometer when I steep grains. Does...

Phew, lot of questions recently. This board has been awesome :mug: So I'm soaking bottles in hot water (12 at a time) with baking soda to peel and clean labels off. I'm not using an extreme abount of baking soda but a healthy amount since some are very stubborn. Basically I had three cases...

I don't have a chiller, and this time on my second batch I added about 3 gallons of chilled water to the 2 gallons boiled. Fours hours later and the temp is about 83°F. It really won't be until tomorrow after work (another 17 hours :() where I can add the yeast, and after searching I couldn't...

Ok, so the instructions for my second batch (honey cream ale) say siphon the wort from the pot into the primary and leave as much sediment behind as possible. When I got near the end I noticed quite of bit of it in there, so I poured through the rest though a strainer. I finished, and was...

My previous thread was of concern with my airlock. At the end of the thread I mentioned the water in it turning a milk chocolate color. Apparently that's normal/common. When I got home from work I immediately jumped in the shower and heard a loud Boom! I thought it was next door. About a...

Here is a picture of my airlock: For my first time I brewed a rather simple cherry wheat with the help of my neighbor.. and I am unsure if I managed to screwed something up. What happened was after the cool down period I added the yeast and closed the bucket. I filled the airlock up...