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I found after the first two batches that adding a little yeast goes a long way in bottling, otherwise it seems this beer is consistently a little less carbonated than I like.

Go f*c yourself! Nah man, that's awesome. I'm just jealous, all my hops seem to have stunted their growth. I thought growing hops would be easy in SoCal!? :mug:

I'm thinking about ordering a 6-pack from GLH, what do you guys think about starting the plants in the dirt here in Long Beach? http://www.weather.com/weather/tenday/Long+Beach+CA+90815

I used home-grown lavender in a hopped up pale ale I did a few months ago. I didn't particularly take care washing the lavender, and I ended up contaminating my batch. I used about 2 oz in a 7 day secondary. The smell was amazing, but the beer quickly deteriorated. I'd experiment with 5 one...

Marubozo, First of all, thanks for a great recipe! I can't wait to brew it myself--but I wanted to see what you thought of using 004 instead of 002 on it? Thanks for any advice.

I feed em to my chicken, she loves it!

Thanks for all the help everyone! After the swirl, I went back yesterday and checked up on it a few hours later--YEAST EVERYWHERE! It had blown through the airlock, and erupted all up in my fridge. Good news? It's fermenting like a champ at 68F. I cleaned up the mess, and secured a...

Gave it a swirl just now. Temp now reading 70F, no airlock bubbling on top of the bucket. Sometimes I wish it had a carboy!

UPDATE: It's been 24 hours, and still no fermentation starting. Beer is currently at 62 degrees F.

Hello everyone, Long Version: Yesterday I brewed my first "on my own" recipe, where I literally wrote everything out from scratch, didn't follow any other recipes, and kinda just went for it. While everything came out well (missed my gravity by .002), with the wort tasting fantastically...

My thoughts exactly.

Pumpkin RIS...I like it. From what I've been gathering on the forum and in my brew books, it seems that adding pumpkin to the mash has a great cost/benefit to the beer than adding it to the boil. I think I'd just try to grain-bag it, maybe just gain some more body from it that way.

Thanks for the move Yooper, sorry for the noob posts. I'm still new here :o

I like the sounds of it, but I had hoped we'd get some actual RECIPE replies! The Extract guys have similarly come up with nothing as-of-yet. We'll see where this goes... :rockin:

Put it this way, I don't care how long it takes, just so long as I can call it a 'Halloween' brew. If that means drinking it at Christmas, then so be it! NOW, who has a recipe?

(Re-posted from the Extract forum) The time is upon us! October is just around the corner, and like many of you, I'm planning my Halloween brew. This year I'd like to make a sweet, high ABV 'sipper' that uses pumpkin in some manner or another. I was thinking of doing a Pumpkin Milk...

EDIT: This brew does not have to be, and likely will not be ready by Oct. 31st. That's OK! A good pumpkin beer in December is still a good pumpkin beer :) The time is upon us! October is just around the corner, and like many of you, I'm planning a Halloween brew. This year I'd like to...

Any updates on this beer? Attempts, good/bad decisions?

O'Haggerty, That's tempting. I could bottle some into an old whitelabs yeast vial and ship it. In fact, that'd be excellent. If you're really offering, then I'm accepting. PM your address, ya? ~Mike

Thanks, that's solid advice. Long Beach is considerably different, though. I can over winter some hot pepper varieties that I know for a fact can't be overwintered nearly anywhere else in the states.