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I'm sorry you're disappointed, man. With a pound and a half of crystal and the candi syrup, you should be tasting caramel. If not, something may have gone wrong with your beer. Or like they say, everyone's tastes are different.

Here's what you've been waiting for... http://www.thinkgeek.com/product/f0d6/?cpg=47767164&cpg=cj&ref=&CJURL=&cj=true&msg_id=47767164&linkid=47767164_text_f0d6&et_rid=507934941&CJID=1909525

It's no big deal to take a little liquid out and heat them again. They'll seal right up.

If there is no airspace, they won't seal. The sealing happens when the hot gases in the headspace contract and cause negative pressure inside the jar compared to outside. If there is no headspace, there are not hot gases to cool and contract.

I've gone through periods of low motivation as well. It's not that I'm not motivated to brew. It's just that my motivation to brew is less than my motivation to avoid the work of brewing. You can overcome it in one of two ways. Either increase the motivation to brew by finding new styles...

That's awesome!:D

If you brew in November it should be really good by May. For the smoked malt, I don't think it is necessary to reduce it for a lower OG recipe since it is so mild. If you go with 2 lbs it should still be really good. Demerara sounds like a great substitution for the table sugar! Definitely...

I'm going to test them out in a hopbursted pale ale using the Belmas exclusively. Golden promise base with 2-2.5% special B for a little color and flavor. All hops at 20min or less. OG ~1.056, IBU 35-40. Plus an ounce dry-hopped. I'll be using wy1469 since I currently have it on hand. It...

-Filter your brewing water or treat it with campden prior to brewing in order to remove chlorine and chloramines. This will avoid chlorophenols which don't taste or smell good. -Pitch the proper amount of yeast. That means a proplerly rehydrated pack of dry yeast or a liquid yeast grown up in...

Shipyard Brewing Company's Smashed Pumpkin Pours a hazy, light-orange with a thin, white head. Belgian-y esters (?), sourish oaky smells, and light spices on the nose. I'm also getting something kind of citric as well as a light, creamy malt sweetness in the aroma. Lots of ginger explodes...

Wow, thanks for the review! I'll be embarassed of my attempt to review it now, since it will be nowhere near as descriptive as your review! I'm glad you like it so much.:mug:

Haha, feel free to review it. I was waiting until after I reviewed Pumking so I could have a good comparison. I didn't want to review both in one night though. It would be great if anyone else added reviews to the thread, including you doing Samhain. I'll probably get to it in the next...

Whew! Rough day so it's Pumking Time! Southern Tier's Imperial Pumking Pumking pours a clear, deep gold with orange hues. A creamy head quickly dissipated to a thin cap on the beer. Aroma is great. You guys know about this beer by now. Strong aroma of buttery crust dominates. Gingerbread...

Big Boss Brewing Company's Harvest Time This used to be a pumpkin beer but I'm not sure if it still is. The label just claims "ale brewed with spices" so maybe there's no pumpkin anymore. Anyway, onto the review. It poured a clear orange-amber with a small coarse head that died down very...

I know, right? Sounds like that dumpy girl from high school with lots of acne. Belma... What were they thinking. They should have given it a cool name. Like Zephyr. Or Withershins. Yeah, Withershins hops - just the thing for your next atypical IPA.

What I've done for whirlpool additions in the past is quickly cool the beer to 180 F after flameout (takes like 30 seconds with the immersion chiller), then add the hops, stir them in good, and let it sit for about 30 minutes before chilling the rest of the way. I hadn't thought about...

Cool, thanks for the help guys. So I'll do a 1 oz addition or so around 20 min then another whirlpool addition after flameout of about 2 oz. Hopefully, that lets the orange come through without covering up the malt.

Munich and melanoidin are much different that MO and won't help you emulate it. You'd be better off adding about 0.25 lbs of amber malt (per ~5 gal batch) into the recipe or toasting about a pound of the base malt lightly in the oven and using that. That will get you closer to what MO tastes...

Well thanks! I'd have to agree, actually. :D I'm actually planning on doing a review of my Samhain in this thread in the next week or so. I made it a little stronger than normal this year, and it's really nice.

Good to know. For this beer, I'd like something marmalade-y, but not hoppy. Do you think if I hopped at the levels you suggest it would come off as hoppy? I'd rather skip on the marmalade character if I can't get it without the beer being overly hoppy. I never was truly happy with my...