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So ive looked at several pumpkin ale recipes and made one last year. But it didnt have the flavor i wanted. I have the idea of adding a whole cooked pumpkin pie rather than adding the spices and pumpkin only. The flavor of a real pie is what i want. I dont think adding the pumpkin and spices...

I've used coconut rum (prob doesn't matter which) and Captain Morgan's Special reserve. Its pretty smooth. I tried Appletons the first time round but it was a bit too harsh. I've found I have to really like the rum on its own and Cpt Morgans does the trick for me. Its all what you like...

If we brew this and then submit to competition, do we somehow have to credit the recipe? I've not done competitions, so I'm not sure. JP

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I used this as an all grain. Id say that .91 lbs of black patent is way too much. Its very burnt, although it has mellowed with time, id use 3/4 or even 1/2. It changes the brew substantially from the original. Its still drinkable just very dark and bitter. It overwhelms the rest of the...

I used this as an all grain. Id say that .91 lbs of black patent is way too much. Its very burnt, although it has mellowed with time, id use 3/4 or even 1/2. It changes the brew substantially from the original. Its still drinkable just very dark and bitter. It overwhelms the rsst of the...

What size batch is the initial recipe?

I can confirm that this is a no BS very active fermentation. In fact it's the most vigorous I've ever had. Fermenting this In a wide mouth carboy, so I thought, eh no way the krausen is gonna push up the wide mouth. Lol. Wrong! I'm fermenting in my chilly basement. 55-57 degrees and the...

I'm thinking of branching out into kegging. I have not done any yet. So after primary you can put it in the keg to either secondary or condition. I';m looking to keg a Saison brewed in Summer, for winter drinking. What is the difference in secondary and conditioning or cellaring? Also when...

I'll let it sit for a bit. Should I sit in in secondary or bottle? Or both Sent from my iPad using Home Brew

*Sigh* :smack: I've been home-brewing for several years. Drank others homebrews and my own with no issues. I believe it to be an infection. Local folks have commented they think so too, but I came here for some additional advice. I'm not really asking if its an infection, and its not in my...

I have other gastric issues, not caused by beer, but are caused by bacteria. I assure you my gastric distress was not psychosomatic. Frankly, that's not helpful nor answered any questions. I drink plenty of stouts and porters with no issues.

So, I made a 1.090 russian stout. I pitched my yeast starter, which was reclaimed (washed) yeast. Pitching the yeast, I forgot to take my OG, so I did and then per usual I tasted the beer used to test the reading. For the next week+ I was ill with gastric things. I blamed it on something...

So the syrup make it look like swimmers in the cider in the bottle? They don't all have it, but...freakin me out man!

I have a bunch of wired floaty things in the bottle, almost like small amounts of moss. There is sediment in the bottom, but you think the floaty things are an infection? Jp

You said you modified it to add another pound of oats. Does the adding include a total of 2 pounds or 3 pounds for 5 gal?

This is only my third brew. So I saw this recipe, it looked great, got great reviews. So I brewed it. I used Maris otter in placed of Vieenna (its what I had, so this could be why) But...in my mind I was thinking this was an ordinary IPA, some what hoppy, but not too much. Pale Ale did not...

I added about 1/2 and 1/2 of Malibu and Appleton estates rum. I think that the Appleton estates adds a harshness to the beer, so I'd lean towards more Malibu or maybe switch to a captain Morgan's rum instead. I also made some without rum at bottling and found it very good as well.

*Update* So I left the bottles for a total of 6 weeks in the bottles. The back of the throat taste is basically gone. The beer is drinkable, but overall I'm not impressed. Gonna leave a 6 pack for few months in the bottles to see what happens. Time is clearly the key. One month is now my...

What I read was from Palmer I think (not that he's right, but..) I'm curious what happens like over 6 weeks to make a green beer taste better. What's going on in the bottle? Maybe another thread might be good.