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Please do. I guess it is easy to take it off with the zipper if you have to fire up your mash ... and then put it back in place once you have reached the desired temp. Let us know how it goes and how much degrees you loose in 60 min.

thanks for your answer. I was also wondering if some increase the ratio of Toasted/Vienna vs the 2-row? It looks like a good brew; can't wait doing it. I don'T have time in the next couple of weeks but shouldbe good to give it a try mid-feb

Hi! I also have to insulate my mash tun. I occasionnally fire the mash tun when doing multiple steps. I am curious to know how the blanket worked for you? Were you able to maintain your mash temp?

As anyone tried the substitute some 2-row with Vienna Malt in this recipe? If so what was the outcome? Look forward brewing this beer but would like to tweak it a bit to develop my own!!! What do you guys think about adding Vienna. thanks

Hey me again! Still enjoying this brew... I still have about 10 22oz bottles left.. I would like to increase the biscuit/malty flavor profile next time I brew this. Do you think I can achieve this by increasing the Biscuit malt? Has anyone tried this before? Is it something I won't be able...

Here is a picture of my Lady Bug Pumpkin Ale....pretty tasty. It's been in bottle for about 1 month now and things are falling into place and it is delicious. Will try to hit a 1.016 FG next time (this one is 1.020) and may be a touch less spices. I'll see how they fade over time. Thanks Yuri...

That is pretty dry. How is the beer this dry? Still good?

Finally opened my first yesterday after 11 days in bottle...and it was very good. No infection; just plain good beer....I wish I would have got a FG of 1.016-0.17 instead of my .020 but it is ok. I<ll drink them for dessert! It started carbonating and should get even better in a couple weeks. I...

Did you ended up with a much lower gravity since your mash was at lower temp? You should have extracted more fermentable sugars in that range? Mine ended up at 1.020 so might aim at a mash of 152 next time. Would like to have a final gravity of approx. 1.015

Good evening, Here is an update: bottled my beer last week-end with a final gravity slightly higher than expected at 1.020. The beer didn't taste too sweet even if we all know it is not dry at that level of residual sugar. The spices were very subtil so I added a spice tea at bottling which...

Congrats! This is a very good looking brew. Can't wait to try mine. one more week in primary and then in the bottle....will do a spice tea in my buttling bucket if I need to.

So you think WL001 would be better than S-04 if I have to add more yeast...

Original gravity was at 1.055. Pretty much on target. Haven't taken a read yet; wanted to wait at least a week. Thanks refect, my fermentation was very similar to what you described. only an inche of Krausen but lots of stuff bouncing in the wort; I guess I'll be fine. Will take a read in a week...

I do have a question for people on this thread. I brewed 10 gallons last week-end. The fermentation took off 24 hours after I pitched the yeast (WL002) but it was not very vigourous and lasted only 48 hours....looks like it is pretty quiet now. HAve you experienced the same type of fermentation...

I personally don't think the cold will hurt if your fermentation was complete; otherwise you might have put the yeast asleep! About adding the spice tea at the bottling time I was also wondering about this....I assume you could also do that. I don't think it can hurt, you might just have to wait...

Well... so far so good. Brewed a 10gallons batch of this brew yesterday and it went well. Beer smelled really good and tasted good as well. I drank my hole hydrometer sample!!! First time it happens. I used Maris Otter grain for the 2-row; it is a more consistent grain so if I want to brew this...

Any update for us?

Hey! I am new in homebrewing but experienced winemaker (producing wine in France in Languedoc). Trying to better understand grain bill and yeast to build my own recipe. I recently brew a clone of the Bam bière from Jolly pumpkins. Used the WL550 belgian saison yeast. Seems like I have quite a...