Recent content by c0sm0nautt

Cool thanks for the tips. I'm definitely going to pick up some pumpkin pie mix.

Hey All Starting my 6th brew now. I decided to do the Pumpkin Ale thing for the Thanksgiving season. I have a few questions... I plan on adding real pumpkin to my beer. I did a search and read a few threads on this, and the consensus seems to be that adding pumpkin does add substantial...

Thanks for the replies. I'll wait at least a couple more months before I taste one again. It's a sparking melanomal.

I had my mead in the primary and secondary for approximately 4 months. I recently transferred it over to bottles about 2 weeks ago. I know it's supposed to bottle condition for about 2 months, but I jumped the gun and cracked one open to try it out. Very little carbonation came out of the...

Thanks for the replies. I poured the ale yeast in when it was about 63 degrees (it was dry yeast that I put in lukewarm water for a few minutes). I didn't stir it, just dumped it in. Today I moved it from my basement to my living room where I hope to get it up to 68 degrees. I might try adding...

I started a Red Lager about a month and a half ago. I made the mistake of keeping it in my garage where the primary froze, killing all of the lager yeast. A couple weeks ago I decided to add some ale yeast to see what would happen. I didn't notice any fermentation. I did a hydrometer...

It's strange to me because not a lot of hops went into it. I uses a muslin bag for the hops too.

Even though it's green?

This is my third brew and I haven't had issues yet, but this does not look right. It's a lager which I tried to brew using the natural cold temperatures. At first I had it in my garage but the temperatures outside were getting below 10 degrees F so I was afraid it may freeze and kill the yeast...

Thanks for the tips, I will make sure not to boil my honey. And I forgot to say but I do have yeast nutrients I plan on adding as well. I'll check out that sticky, thanks.

So I'm going on my third brew now and I wanted to get a mead started because I read it takes about 5 months or more to ferment. The recipe seems easy enough - simply boil the honey 'till it's all dissolved and then fill up to 5 gallons with cold water to get the temperature approximately 70-75...

Yea, I had a real thick scum line in the fermenter too.

I jumped the gun and filled my bottles. The FG was 1.01

What should the gravity be around? It's a Belgian wit. I didn't take a OG reading.

I just carried my primary up from the basement. I noticed there is still a light layer of foam on top of the beer. Is this normal? Was it caused by me going up the steps? I was planning on bottling today... Thanks!