Recent content by mmonteiro

i just brewed a pumpkin ale friday, only my 3rd batch so i'm no expert. however theis recipe called for 30 ounces of pumpkin to be added in the last 5 minutes of the boil.

Im doing a pumpkin ale for the fall, should i use a secondary or will i get the same result only using a primary? also i have fruit flys around the fermenter, i've never had them around any of my previous batches, and my air lock is bubbling so i doubt there's a leak. is it possible that there...

doing my first pumpkin beer, if i start friday im thinking it should definitely be ready by then. its just about 8 weeks away, im thinking 3 weeks in the fermenter, and 5 in bottles. what do u guys think?

i tried using a swamp cooler last time, but i guess the water was too cold, and i shocked the yeast. what water temperature would you guys suggest?

yea it was at 78 the whole time, which ik is really really really high. i didnt really have an option tho because it was summer, i used food safe buckets. so hopefully it was just the heat that gave it that taste, and my next batched durring the winter and fall will be better.

i've now done 2 batches... they both are the exact color they're supposed to be. yet they have a faint nail polish remover smell, and kind of taste like you would imagine nail poish remover too(much harder alchohol taste). im 99 percent sure they wern't infected either. they were in the...

this is the link to the kit i bought, it was $30.99. http://www.homebrewers.com/product/ALP1029/Oatmeal-Stout-Beer-Kit.html

its an oatmeal stout, it came out much better then my first brew in every aspect, cant wait to get my third started.

main thing i've learn'd is that it's nearly impossible to have an infected batch or ruin the beer. i messed up so many times, where it could easily have been infected. i put my hand in the wert to get out the black rubber thing, and dumped my hydrometer sample back into the bucket.

here it is... head disappeared very quick and a little undercarbd....but its beer and it'll get me drunk

i was able to wait, because i brewed a second batch and just put all my effort into that one lol

on sunday my first brew will have been in the bottles for 3 weeks, should i give them another 2 weeks or so. or will nothing be gained by my extra patience?

i rechecked my kit, it says my srm should be a 23... isnt that very light for a stout? when i look at an srm of 23 on charts that seems way to light.

i just google "synamar".... couldnt find anything, what's that?

i took my first gravity reading since my og. and to my surprise my oatmeal stout is a dark brown color not the black i've seen in most stouts. is this normal for oatmeal stout? will it get darker if i leave it in the fermenter for a couple more weeks?