Recent content by Squid

Very informative thread! I'll be using melanoidin for the first time this weekend, in a Dortmunder lager. About 5%. I'll be sure to let y'all know how it works.

Perhaps. I figured the reason for making the "tea" is to sanitize the spices. Hope you don't wind up culturing some untasty microbes! Also, the hot water probably helps release more spice flavor. No?

1. Easy with the ginger! I added all the spices individually instead of using Cinnamon Plus or somesuch. 1/2 tsp of ginger at 5 min completely dominated the flavor when I sampled after 5 days. I let it sit in primary for 3 weeks, which did tame it some, but I still used some cinnamon/nutmeg...

I used US-05 and it was great as usual. Attenuated down to 1.020 after about 5 days. A little high perhaps, but there's a lot of extra pumpkin goop in this beer.

Brewed this yesterday, and the wort tasted wonderful! I did a 6-gal AG, with a few modifications to Yuri's recipe: 75 oz of pumpkin in the mash 15 oz of pumpkin in the boil .25 pound of molasses at 10 minutes .5 ounces of orange peel at 10 minutes I let the roasted pumpkin cool down...

learned about HBT from a friend and fellow homebrewer. Love this place!

Hey everybody! Another West Michigan homebrewer here. I've gotten so much info from homebrewtalk that I figured I should stop being reclusive and start posting. Live in Kalamazoo, but do most of my brewing in Otsego. À votre santé!

Planning on brewing an AG version of this on Saturday, 6 gallons. I've tried to digest this whole massive thread, but a couple of quick questions: 1) While baking the pumpkin in the oven, anybody had problems with it burning onto the cookie sheet? I'm thinking about lining the cookie sheet...