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Hmmmm... I didn't taste the wort before I started fermentation, maybe ill go ahead and do that. I just cant find anything on this, it appears most people aren't dumb enough to live the skin on the pumpkin no matter what they're using it for.

So I recently made a pumpkin ale, I did it as an extract beer, 5 gal batch. I cleaned, cooked, pureed, and added rice hulls to one pie pumpkin and added it 30 min into my boil. Trouble is Ive never cooked a fresh pumpkin before and didn't realize I had to separate the pumpkin meat from the...

I've herd from quite a few places that once the beer is cold it shouldn't be allowed to warm back up to room temperature. Is this not true at all?

I didn't think you're suppose to get beer cold then let it warm up again, doesn't that sour the beer?

If I did that I'm wondering how I would get the pressure right without refrigerating it first. I still want to age it once I bottle it, so u dot want to get it cold firat. I'd have to carb it at like 25 psi or so at room temp, so that when it got cold it would be equal to being carbed at like 12...

That's a pretty damn good idea, I hadn't thought of that... Sounds promising

And would I pitch the yeast into the secondary before I racked into the bottling bucket, or should I have the yeast with the sugar water in the bottling bucket and rack on top of it?

I'm bottling my first batch or beer ever and it happens to be an English barley wine. 5 gal, about 12% abv. I've kegged about 15 batches but this is my first time bottling. After a few months in the secondary I'm going to repitch yeast and bottle with corn sugar. Do I need to bottle out of a...

I put a blowoff tube on all my primaries now just to avoid this problem, I hate spending a hour cleaning up krausen and beer. Not snapping on the lid seems like it might work, but also involve alot of cleanup. Although, its probably just that the fermentation was going extra crazy since it was a...

Anyone else had this problem, or Revvy, have you found a way to deal with it?

That is true, the internal temp could have been high. I just wonder why that blowoff tube setup has worked for all my other beers fermented at the same temp and didn't work for this one. The beer will end up being about 12% abv, guess the yeast really just like all that sugar

I had mine in a temperature controlled fermentation chamber at 68F

I just did a barleywine and it did exactly the same thing as in the 2nd video. I had a blowoff tube rigged the same way as I always do (like in the vid, has worked perfect on many beers) and it blew the top off my 5 gal bucket and showered the inside of my fermentation chamber. Dont know what...

In regards to the airlock/blow off discussion, i use the same kind of blow off setup as pictured before (with the 3 piece airlock with a hose shoved onto it), it has worked perfect for quite a few beers, but this weekend i brewed a barleywine and overnight the fermenter blew its top! I guess the...

So do most people leave the temp probe in the open air, or tape it to the side of the fermentation vessel with insulation?

Here's mine, just built

Man that's weird, I got mine yesterday, it only took 10 days to get here

What's the best thing to use to cut the project box? I don't have a dremmel tool so any other suggestions would be welcome

Don't you need to let the wort sit still while cooling it for a proper cold break? Doest sound like the right stuff will come out of solution if the wort is being mixed up while cooling, at least during the first part of the cooling

I'm not plannin to take it off the yeast for a few weeks, this is just the first time somethin like this has happened so I was curious