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If you do, then switch to a blow off tube.....or if your fermenting in a bottle, then you can sanitize a sheet of aluminum foil, lightly cap the top (making sure foil drapes down the side a a couple of inches) and this will let the gases out without letting wild yeast in.

Yeah it's that time of the year again....I think after halloween, I might brew this up again!

I love the label!

That's odd....let it bottle/keg condition for 3 weeks and taste it again. Did you take reading to see if it had finished fermenting and turned in to beer?

So I brewed 20 gallons of my blood orange Hef for my halloween party....I'm stuck in Seattle until the 30th...so no time to keg the beer and have it taste the way it should...so I guess this means I'm having poker night a week later!

Fermentation temps can only be measured by the core of the wort....for example, if the exterior of your fermenter reads 70, chances are the internal temp at the core is around 74 to 75....so that could be one idea. You could have had some defective yeast, which just happens every now and then.

Glad you liked it, sorry you didn't win!

I'm in

What brand of graham crackers did you use?

I didn't put it in the fruit category because I don't put whole fruits in it ....and if I did, it would require a different fermentation process....in the end, I don't do competitions so the label is irrelevant to me, I just care that my family and friends like it!

Great! I would love to try it!

Count Chocula would make a great beer!

Either way works....the hot water will turn the crackers too mush, so either way will work.

I'm glad you liked it...I got another PM telling me that they got 2nd place with this beer!

How did this turn out?

As long as can get the hops and grain, it's never too late to brew this beer!

With those type of additions, I would recommend letting the beer bottle/keg condition for a couple of months...if not, I'm certain you will get some really strong flavors that don't go together smoothly.

Great picture...and I am glad you liked the recipe!

You can get a blow off tube or you can sanitize a piece of aluminum foil (about 6 inches wide) and loosely cap the top of your fermenter...several inches should drape down the side, to prevent wild yeast from getting in. Do this for 2 days and then you can put back on your airlock.

Looks great!