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I used a teaspoon of spice a few years ago, you could taste the spice, but it was subtle. I wanted to bump it up last year, so tried a tablespoon of spice and it was a little overpowering, totally masked the pumpkin (all 5 gal batches). This year I went with 1 1/2 teaspoons, but it is still...

soul

Thanks. I checked on it and I do see a little activity. If this round sticks, I will definitely try the gradual addition. I don't normally deal with high alcohol content fermentation, so your advice will go a long way.

I'm in the "live and let live" camp. Brewers will never stop making "beer", but as long as the more exotic stuff is selling, they will continue to experiment and expand these styles. I try to keep three kegs on tap: always an IPA or pale ale, a more seasonal (wheat, ESB, saison, porter...

Back into the fermenter it went; a pinch of nutrient, a new packet of yeast, and shook the hell out of it. Will check on it again in six months.

I've been making an English type pumpkin ale (British type grains and hops) the last three years; your recipe looks intriguing. Did you cook the pumpkin? I've been cooking mine (same amount for similar size grain bill) for around 70 minutes at 350.

I use a 20 plate chiller (I think it was around $80 when I bought it). It will get your wort close to the supply temp and usually a five gallon batch goes in about 8-10 minutes. I was brewing with a friend yesterday who has a 12 plate unit. It was a hot day, so he ran an immersion chiller in a...

One particular haunt brings in a lot of hard to find good beer, and off the wall beer. It seems like they buy in pretty small quantities because it usually goes really fast. They send out an email each week of what's just come in and what they expect through the week. They also will usually tell...

In

If I'm in a store I don't know, absolutely. If I'm at one of my local shops, I know that they are cycling through pretty quickly, so I don't bother.

Your beer will be fine. If you keep having to clean out a blown airlock, that means a ton of gas is coming off your wort. Rig the blow-off, sit back, and have a home brew.

I make a pineapple Hef where I put the beer into secondary and siphon off a small amount of yeast with it, throw in the pineapple, and get a secondary ferment off the fruit. I think this is pretty normal for the fruit beers. The whole fermentation is about a month. As others have said, wait...

I'll second that; it should be fine. You gave it an extra two weeks to condition and cleanup.

Need some advice from the group here. I've been brewing all grain beer for years, but a complete newb to mead. I got a wild hair in April and mixed about a quart of honey to 1/2 gallon of water, mashed up a handful of strawberries, pitched a pack of Safale 05 on it (about .75 gallons), and...