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For anyone finding this on google, here's an article that was apparently helped with the blessing of New Belgium: https://www.homebrewtalk.com/f12/byo-fat-tire-clone-more-accurate-211830/

I used 1.5tsp of spice at bottling time. no regrets! smells like a fresh batch of a local craft brew pumpkin spice. I believe that spice at bottling is the way to go. Ours ended up at 1.048 so it's a light beer, but it has excellent mouthfeel and body. I think that's the pumpkin coming...

Thanks Topher, that was awesome. Really puts it into perspective. So the tiny grains that I pour in from dry yeast, are those clumps of cells or something? Or are my blood cells that big?!

That's what I've always thought. OK thanks for the confirmation. I'll wait it out. This will be good in 6mo anyway, I guess I should just stop worrying, relax, and have a different homebrew ;)

Thanks Revy. All that makes sense. How possible is it that I had 0 yeast in suspension?

Hi guys. Just a quick question. What are the odds of leaving behind all yeast at bottling time so that there are no yeasties left for carbonation? I did 2.5 week primary fermentation then bottled my beer. I made a normal batch of about 48 beers + 5 beers from the last 6" that I like to use...

Thanks. I had 5, and then smelled the boiling mix and it wasn't noticeable so I added three more just to be safe. Should be good!

Couldn't find sweet gale, used Montrachet wine yeast. Final recipe is a hybrid between this and Edwort's apfelwein: 6gal of 100% apple juice (Kroger) 3lb of Honey (Bulk from Listermann's) 1lb of dark brown sugar 1tbsp cinnamon (instead of 5 cinnamon sticks) 1tbsp nutmet (instead of 1tsp) 8...

So I made this but with honey instead of sugar + 1lb of dark brown sugar. Interestingly enough, there was something in there (the honey?) that resembled protein. As the yeast started to get active, the sludge rose up like jellyfish rising into the ocean. Eventually it crowded the neck of the...

I used 4oz for my batch because I went heavy on vanilla. I think the recommended amount was like 15oz or so right? So yours should be right in the middle. Mine has a light bourbon smell and a light end-kick of bourbon when i sampled at bottling. Nothing crazy, just a bit of a light touch. I...

well, remember that if it's still sweet there is likely sugar still left to be fermented. definitely check the gravity to see where you're at. May be in for an extended fermentation.

so how did it turn out oldsock?

Made this tonight with 22oz mesquite honey, 6oz of south carolina honey (not sure what kind) and 4oz of local ohio honey. I had an OG of 1.130 before dilution so I added 64oz of water (and had some left over) to end at 1.090. Really looking forward to this! oh and i used an ale yeast. hah...

Making this today, looking forward to it!

Just bottled. smells amazing like vanilla and bourbon (used 4oz/4oz, heavy vanilla light makers). tasted like a bit of dark coffee with a hint of bouron (vanilla mostly just in the smell). i kept getting whiffs while bottling and it was all i could do from just pouring the rest of the fermenter...

It's still fermentin' ;). But the pumpkin just dissolved right into the boil and settled out in the fermenter (about 5"). But now that the yeast is kicking (edinburgh scottish ale yeast) it's all stirred up again. Honestly I may just try to stir it up and bottle with a bit of it and just let it...

I did the math on my batch. I used 8 cans of 15oz pumpkins for a 10gal batch. There were 4 grams of sugar in each can, so 32grams of sugar total, or 1.1oz. At just over 1/16 of a pound, the contribution would be around 36points / 16 or (1.1/16)*(36) = 2.475 gravity points for one gallon. For my...

ended up trying out WLP028 for this beer as an experiment. Should be delicious. We couldn't get our volume down quick enough so we did a very long boil an still ended up with 1.048 with 12 gallons (hoping for 10). We'll see how it turns out! Excited to see how the Edinburgh Scottish Ale yeast...

I just used WLP028 for a pumpkin ale, so there you go! But it's just starting fermentation so i have no notes. from what i've read, it brings the malt forward in a neutral way which is "why it's good for malty beers". That's about all Ive gathered, but i'm hoping for the best. I think it's also...

Brewed this last night. Used pale extract with a partial mash. Accidentally used the same amount of C#40 as C#120 (didn't realize the recipe calls for less C#40), but that should be OK. One interesting thing I did was I boiled some of the extract separately (to get it up to temp before adding...