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Indeed, I was planning on going with about half a tsp each of allspice and cinnamon, a 1/4 tsp of fresh ginger, and a couple others (don't have my notes to hand) in small amounts.

Excellent, thanks! I rendered the pumpkins down tonight, the pumpkin is in bowls in the fridge and the yeast is pitched into the starter. We'll see how it turns out! I posted a thread in the "New Brewer" forum if you want to follow the progress.

So, I decided to go for broke. I have my first batch in the fermenter, smells great and looking good so far. I picked up the ingredients for a nice Scotch Ale (a prebuilt kit) and rendered the kids' jack o' lanterns for their tasty flesh. Must have gotten 7 or 8 pounds of pumpkin flesh, and...

One batch in the fermenter, working on a pumpkin ale and was making a starter. I pulled the thermometer from the wort, put it down in the bottom of the sink and boom, it cracked and dumped the little black pellets and shards of glass everywhere. I guess that's my first equipment casualty. At...

If it's at the bottom, I'd be concerned about picking up sediment that could throw things off.

Cheers, thanks for the responses. :)

Hey folks- searching produced a lot of topics on WHY you should take SG samples, but not much on HOW. In another week or so I'll want to start taking some SG readings from my batch of IPA in the primary bucket before potentially racking it to a carboy (I might just leave it and use the carboy...

My first batch is in the fermenter and I steeped the grains in the full wort pot with water. So far it smells and looks great. However, I'm a noob so YMMV.

I'm currently brewing a batch of "Moose Knuckle IPA". (there's a backstory to the name, but it's long and boring unless you were there). I have a friend who wants me to make "Camel Toe Blonde" next. I'm also considering a whole line of recipes to go with names like: Muffin Top Stout...

Note to self, avoid posting with pictures. :) Thanks for approving the above ones, mods! I'm told the brew is bubbling along nicely.

I'm wondering if I can "recycle" the kids' jack o' lanterns. They're fresh since we just carved them yesterday and in years past my wife has made pie from the jack o' lanterns. Do you toast the pumpkin flesh or pepare it in any way?

Welcome!

Smells bready at the moment, about like the kitchen did when I was done with it.

And on a positive note, I just observed bubbling in the fermentation lock, and it's only been four or five hours since I pitched!

Just joined today, I'm in Olympia (work in downtown, in fact). I'd love to hear more about this group in Thurston County.

Thank you! :)

I'm in Olympia, Washington. For the water in the brew I went down to the local artesian well for the water- it's chemically pure and according to the reports I've read is over two thousand years old at the wellhead (the manganese level is elevated, which only happens in really old water)...

Hi folks, found this site while researching specific gravity ranges after getting my first batch into the fermenter. It's sitting behind me now. It's an IPA, and I used artesian well water from a local well for it. I figure if it was good enough for the local brewery for a century, it's good...