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Count me in and good luck to all.

I brewed this exact recipie at the end of December and as of this weekend I would say that this is about as close as you can get. The minute I added the last hops addition that green line smell was evident, and the first one off of the tap didn't disappoint. The only difference in mine from the...

Well after kegging and giving it a week to carb up I had this on Saturday and it was excellent. The malt balanced the pumpkin perfectly and I even feel that the American Ale II yeast added a little to it as well. I was really suprised how well pumpkin went with beer. The only issue I had, was...

That order worked fine for me. I had the Pumpkin still at about 115 degrees and it seemed to be fine. I still hit my target temps.

I made this on Saturday and everything seemed to go pretty well. I stuck to the recipe to the letter and ended with a gravity 1.062 which I was pretty happy with. It tasted outstanding going into primary and I cooled down to about 59 degrees before pitching. I decided to make one change and...

Forget it

I think that I came kind of close by using only 10 pounds of Gambrinus Pale Ale Malt. I really enjoyed the clone that I made of this beer. While not 100% spot on to Green Line I would say that I got 90% of the way there. Its by far my favorite beer that I have made so far.

I use a stainless steel braid and have had good luck. That said I also always add a handful of rice hulls and as a result I have never had a stuck mash.

I made the clone that you attempted, the only difference was that I used 1 ounce of amarillo and 1 ounce of Simcoe and I think that I nailed it. It has primaried for 14 days now and when I tasted it, the hops seemed correct. In the video that used to be on their site the brewmaster stated...

+1 to these. As for the video that doesnt work, just lower the resolution of the video playback from 360p to 240p and it works fine.

I think I understand your question, let me know if Im off. first go ahead and mash then take all of your first runnings out to your brew pot. Then if batch sparge add your sparge water and stir. Then let it sit for about 10 minutes and collect the runnings once again. What I typically do is...

Welcome

I do method 3 and I havent had issues with efficiency. I do however, pay close attention to the temps and get as close as possible to 168.

25 Gallons so far this year and only 10 are left. Friends keep drinking me dry so I dont need to worry about kegs on hand I seem to get by with only 5.

Looks like you got everything. Luck favors the prepared so you should be in good shape. I also agree with the other poster its a MUST to have a few when brewing, it will keep you relaxed and the Beer Gods happy.

I always set it to 62 for the first three days of fermentation then go to 65, just to off set the increased fermentation temps. That has worked great for me.

I would say that the small fridge and the temperature controller I bought were the best additions that I made.

I always pour the wort through a sanitized kitchen strainer. This helps to keep some of the junk out of the fermenter. I would also recommend moving it to a seconday after a week. I know a lot of people on here dont seem to like to use them, but I always have and have liked the result.

I would go with the blow off personally. I have made Belgians before and seemed to have bad luck with airlocks (they always seem to be overwhelmed in the first few days). If the instructions say to top up with water always use boiled water and then cool it if needed. The boiling process is very...

Bev-Art fills them but they arent cheap and I know I am probably passing about 15 other places that do it just to get there.