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I know this is an old thread but I just transferred an IPA off dryhop to secondary and the krausen ring in the fermenter was pinkish, never saw that before. The beer smells and tastes ok so far. Only malts, hops and yeast were used as well as some brewing salts. Stainless fermenter, same recipe...

I know this is an old thread but thought I'd share how I added sugar to primary. I took 5# of sugar and boiled down in enough water to dissolve it and continued boiling it down until it was a rather thick syrup. I then poured 2oz (equivalent to 1/2# sugar into 10 1/2 pint canning jars that I...

Our recipies are actually quite similar, your's has slightly more fermentables, slightly different spice amounts and add times. I am a grain/extract brewer by both necessity and choice. My biggest problem was the pumpkin pulp. If I were to use your roasted pumpkin, how/where would I add it...

I'm not sure which recipe you used, mine follows, but I wasn't too pleased with mine. It tasted OK but was much darker that the original, was a pain in the butt getting the pumpkin sludge out of the primary and two or three secondary's, ended up with 3 gallons to bottle. If I were ever to do...

Go back in the thread and you will find two Pumking Ale reciies with the hops, one from me and one from another guy. The recipes are VERY similar including the hops with the difference being the hop schedules. Take it from me, do NOT use pumpkin from a can, too hard to remove. The recipe...

ILBMF, Thanks for sharing your Cannon recipe! Our recipies are surprisingly close with the exception of your hopping schedule. Very interesting. Although I've already made mine and it's in primary now, I can't wait to try it again and implement some of your suggestions. I've never used a...

I can't recommend making this ST Imperial Pumking Ale the way I did using pumpkin from a can. I transfered from secondary into a second secondary today and in addition to the ale not being clear, there was over an inch of settled pumpkin in the bottom of the carboy. I racked off as much as I...

If you added top-off water to the wort, you MAY be measuring more water than wort. You need to mix the wort and top-off water really, really well before measuring. Someone mentioned in an earlier thread that if your kit was all extract, you probably hit the OG.

I know it's a different ale but we've had a different thread, https://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/index2.html#post2291065, about Southern Tier Imperial Pumking Ale that is descibed by many the same way you described the Night Owl. Several of us have it made in...

Hey ILBMF, I'm putting together a recipe for Heavy Seas Loose Cannon Hop3 IPA and wondered if you'd be interested in sharing your's? I'd be forever hic grateful hic. Here is what I have so far. Hopping schedule is questionable and even quantity of hops. This gives IBU of about 73, SRM 9...

Here is one of many I assume, calculators to correct the hydrometer reading for the temp the reading was taken at, http://dd26943.com/davesdreaded/tools/convert.htm. It's easy nuf to do manually but this may be more accurate. I avoid the topping off problem by boiling around 5.5 gallons water...

Before bottling, the bottles are placed on the pins in the dishwasher with about a 1/4 cup of bleach and run through a heated wash, heated dry cycle to sanitize them. I then bottle over the dishwasher door because the bottles are handy, I can sit and the door catches any drips or spills.

Since I hate taking labels off of bottles, I don't label them. Instead I make small labels that fit on the bottle cap.

After brewing, I use a double wort chiller setup to cool it down. Here the wort is being racked into a primary after cooling.

Clean bottles are stored in a clean tight cabinet until needed. If there are bottles in the cabinet, I need to brew, if the cabinet is empty, I need to stop.

Since I have no basement, I have to use a crawl space which works just fine. I keep bottles in these red "Circuit City" shopping baskets that hold almost one batch.

When grains are finished steeping, I will slowly rinse the grain bag with same temp hot water using a quart to 1/2 gallon, depending on how many grains I used.

I steep grains in an open grain bag so the water can circulate more freely. I put grains in cold water then heat up to desired temp and hold for appropriate time

Picked up a stainless table from used restaurant supply store that holds 2-burner natural gas stove. Brew in a 6.5 gallon stainless pot, keep container on left full of no-rinse sanatizer, wort chillers sitting on hot tub. I set everything out in order they will go into brew. This whole setup...