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Hey all, I haven't posted here in like over a year. It's nice to be back. I want to make a chocolate stout with pronounced chocolate flavor. The recipe for the stout is not presently formulated, but I'll more than likely base it off of a strong stout I've made before. Anyway, here is what...

Awesome. I'm giving a slow clap for this one because it made me laugh.

I don't like the idea of adding smoke, but that's my taste. I couldn't imagine eating a smokey, pumpkin pie.

I used two separate cheese cloths for my hop additions.

I used two of the 30 oz. cans. I would get a paint strainer bag because the mesh is super fine. You'll have less of a mss on your hands. I also added the pumpkin pie spices to the pumpkin as well before baking. You still add pumpkin pie spices to the boil as well.

My goal is to make the spicing subtle. I was actually considering dialing the nutmeg back too. I'm glad you also agree. I'll be brewing this up next weekend and will let it sit till about Christmas time.

I'm going to be brewing a bigger Christmas bock next Sunday. And I'll be brewing a Munich/Vienna Ale for Thanksgiving as well. I'm excited for the bock -it's going to actually be a weizenbock fermented with Munich Lager yeast. I'm adding cinnamon, ginger, nutmeg, and orange peel. Here's the...

I love when this thread pops back up for the first time!

My spice mixture was perfect, but my base beer is just way too strong. I still love it...I just drink as much each day!

I added an extra 1/2 tsp of each spice and 2.5 tablespoons of vanilla. The spices taste great, it's the beer itself that is too strong. When I made it last year I dialed the grains back to ten lbs because I only had a five gallon tun. It was perfect. I'll be going back to last year's recipe.

After trying this year's batch a few times last night, I have realized that I made the base beer too strong for my tastes. It weighed in at around 10%. I'm going to brew this again following the same procedure and recipe as I did last year by cutting back the two row to 10 lbs.

I finally kegged this. I let it sit in primary for five weeks. It was as great as last year's even uncarbonated. I'll post some pics once it has more carbonation.

Thank you! The keg just kicked last night.

A little beer porn for you guys!

That's exactly what I did last year buds, for exactly the same reason. I couldn't get real pumpkin this early so I settled for canned baked with spices in the boil for the last 15 minutes.

That's the shaker! You can see crud just poured out. There was a lot of yeast in that one!

I did it with real pumpkin and brown sugar. Check out page four of this thread for how I did it. I had to use canned pumpkin this time, but wished I had real pumpkin. The canned was a mess.

That happens to me quite often, especially when I use 1056 American Ale yeast. I pitch big starters at high krausen or pitch on top of the yeast cake. It takes off within three hours and goes absolutely bonkers. One time the half gallon growler I use with the blowoff tube was actually shaking...

Mine is fluctuating between 63 and 68 ambient.

That's what I figured. I guess it will have to wait until next year.