Recent content by PolarisSnT

Added two tsp of McCormack's Pumpkin Pie spice to a spice bag and steeped that in hot water for 15 minutes. I strained the 'tea' through cheese cloth so that most of the lumps were removed, added my priming sugar and will be adding this to the bottling bucket. The beer tastes great right...

It's not a bad thing, I just want to have a balanced beer that tastes like pumpkin pie. If it does not seem to mellow I think a spice tea is in order.

I used pre-ground cinnamon, fresh grate nutmeg, and fresh ground clove and after a week in the carboy all I seem to taste is clove. SWMBO thinks Im nuts and feels that it is balanced but all I seem to get is overwhelming clove.

Just finished brewing this beer. Has a great taste going into the carboy, very much like pumpkin pie. Forgot to mention that I added 36 ounces (I made a 2.5 gallon batch) of canned pumpkin to the mash. The air smelled of pumpkin pie during the brew session. I eagerly await the day I can...

Your problem lies with the temperature of your water. If you are trying to raise the mash to 168*, you can not add 168 degree water. I always batch sparge my first batch with 180 degree water and the second one around 170. Works well.

Isn't it funny that all the information that a person knows can quickly be forgotten once panic/the unknown is introduced. From my early engineer days I should know gas law, but at the moment I am clueless about pressure in my keg and I need some reassurance. I have a keg that I want to serve...

This batch was for summer outings and taking on the boat. I did not want to be lugging a ton of bottles around so I decided to just fill growlers as needed to take where I want to go.

Thank You for the reply. 1. Best I can get this down to is probably cellar temp. I do not have a dedicated fridge for the keg but I can keep it in the basement to hopefully get it colder. 2. I used my normal amount of sugar that I would use if I was bottling. I dont remember exactly but...

Having a similar issue with my new keg setup. The kegs and lines are all at room temperature. I naturally carbed the beer in the keg, purged the CO2, hooked up my tank, set the regulator for 2psi and was shooting out flat beer with tons of head. It was a violent pour. Im using 10 feet of...

Made one out of 60x60 mesh but instead of threading the edges I simply folded them under to create a square shape and what I dub the "Hop Pocket." Worked very very well as a filter for my Therminator. Flow was excellent and not a single hint of a clog for its maiden 5 gallon batch. Cleaning...

Letting it ferment that low will give you the same ABV but it will not feel like it should. It will feel very light and thin, when it should be a bit thicker(higher FG).

It has been in the bottle since 2/6/11 and I bulk primed with 2.4oz of corn sugar for 2.2 gallons(a half batch) which should net me over 3vols of carbonation. The carbonation has been getting stronger with each week so it might not be ready yet. Im not terribly worried about it, but if it does...

This is a great beer, lots of flavor, high in alcohol yet light in body. My only complaint is that it needs better head retention. Poured it into my Delirium glass and it poured a nice head but it quickly dissipated. Im looking for that thick foamy Belgian head but it is lacking in that...

Finished fermenting at 1.018, so it has some alcohol to it :D. It has a great flavor but I may have overdone the corriander so it's not an exact clone, but it is very good. It has been in the bottle for 3 weeks and is not fully carbonated so I can not give an exact review but all signs point...

Brewed this on Sunday as a 2.5 gallon batch to try. OG: 1.090 I had some trouble finding the Belgian candi syrup at my LHBS. The website listed it but they were out of stock, and apparently so is everyone else. So in a pinch I used amber candi sugar and added it to the boil at the 60 min...