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How did this turn out?

I'm glad I found this thread. I have a similar recipe in the primary now and was a little nervous. All the recipes I found mashed the pumpkin but I was determined to boil it, certain in my heart of hearts it would work. I was glad to see it break up so well in the boil, but my carboy has 3/4...

Well if you are a follower of John Palmer, he believes the composition of tap water is vital to the outcome of the beer. That is why Ireland can make such amazing stouts but couldnt produce a world-class Pale Ale and why a Belgian stout would be frowned upon. He recommends for tap water users...

k2 I dont think you are crazy. I even notice this with bottles. Letting it sit in the primary or secondary for weeks/months only gets you so far. Once in the keg or bottle, the true conditioning starts and, like you said, a crispness and refinement begins. I have brewed the same beer twice...

One month in, how is this? thinking of doing this soon

Is it preferable to do a full 60 min boil with all fermentables at once? If not, how would you recommend splitting it up? Thanks, Jody Jody, First, welcome back to brewing!! Next, I personally always splitting. It depends on the beer as to the hop schedule i follow, considering how...

Gimme

Thats a good temp. I do about 70-73 with good results. Prosit

Okay. Now youre talking. Ive had some recipes that said primary for a week then bottle but in my experience that isnt quite enough. I mean, its drinkable. But an extra week or two makes a difference. Like aging cheese:). And you dont need a carboy for secondary, just a bucket and lid. Sometimes...

did you say "bottle in a week"?

togabear: i see what youre saying and it makes good sense. i had a guy beg for a good beer and then half drink it at a party and then i find it later sitting on the counter, where it had been for an hour. Bastard. But I'm with you. i never had that fear because i layer my brewing. one week i...

What is this crap? “Hallelujah, brother! More beer now!” Please. Why are any of us in a rush to get a beer on the table? If I want a beer right now that tastes like or better than the average beer, I can go buy one. And keep my recipe simple? No spices or additives? Great...

I started a honey beer recently and read about how honey ferments out at about 75-95%, leaving almost nothing honey behind. But then i found an article on here that, scary as it was, worked wonders! start your beer as you would, with whatever amount of honey your recipe demands at high...

Bottled! man it smelled great and quite honestly, even though it was room temp and flat, it tasted damn fine as well!! Cant wait! But i will.

I put all three in a bowl with just enough vodka to cover them. Let sit for about an hour and poured the whole thing into the secondary first, then siphoned the primary on top. it smelled so good i thought i was imagining it. had my wife (who hates beer) smell it and she was more than...

i moved mine over to the secondary a few days ago and poured it over some cacao nibs, chicory and a vanilla bean. nothing too heavy but hopefully enough to leave a hint in the final product. it smelled better than any stout i have had! I had not heard that about carbonating stouts. only heard...

Whew! Although its a shame about the lack of body, considering that was the whole reason i skipped the Dextrose in the first place! But a drinkable beer is better than water any day! Thanks.

i made roughly 5.5 gallons of the Irish stout a week ago, but only added 2.2#s of DME and skipped the corn sugar altogether. I keep seeing people say they added 3# of DME AND corn sugar. Am i way short? Is it too late to add? If not, what?

Well its in there now. no turning back! but just in case i have it sitting on plastic and wrapped in towels!

i'm guessing that "once the foaming has subsided" means 3-5 days after you start the primary and the yeast has chilled out a bit. i will prolly just start low. the recipe calls for 23L but i think im sticking with 20. i like my stouts stout