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I think I'll put this year's lakefront pumpkin lager on schedule for tonight's tasting. Stay tuned!

Cottonwood Pumpkin Poured a brilliant, crystal clear dark yellow with a touch of orange. An aggressive pour produced a two-finger bright white head that fell to a thin cap. Aroma is of powdered ginger and cinnamon creating an aroma that puts me in the mind of chlorophenols, but not quite...

yep!

The beer is brewed and set to be kegged this weekend. Not a pumking clone but an imperialized version of my samhain pumpkin ale recipe. I'll be adding 1/4 teaspoon of the vanilla butter and nut extract at kegging. I'll report back on those results in a couple weeks, but until then its no big...

Why are you guys still screwing around with the graham cracker extract? That's not the stuff. I'm telling you, someone just try what I mentioned previously in the below quoted post and you will be there. Just remember to GO LIGHT"!

Where's Genny Light?

First review of the season! Buffalo Bill's Brewery's Pumpkin Ale Poured a faded orange/gold. Very slight haze but not particulates. Small head quickly dissipated. Aroma is faint, but pleasant. Some slight spice notes, sweet malt and very faint yeasty esters. Flavor is a bit thinner...

I picked up some of the 2012 crop today. Still not done shopping though, as there were a couple I didn't find, namely Pumking and the Schlafly's beer. I'm not even sure if schlafly's is distributed in my area. Anyway, now that the weather is becoming more conducive to pumpkin beers here, I'll...

Just increase the base malt. That's what I did for my imperial batch, though it's still in primary.

I've wondered the same thing. As someone whose typical interest in a particular hobby has a lifespan of less than a week, I've stuck with brewing far more consistently and longer than anything else. What I think it comes down to to me are the following things: 1. It's cheaper than most...

Sounds like a mess, Lorena. Good thing you have all that soap! :P

Good idea! I'm actually doing the same thing. Check out https://www.homebrewtalk.com/f12/beer-unborn-kid-340921/. Mine is in the secondary where I'll let it age until next year before bottling and naturally carbing. I'm late, but I would have suggested my award-winning smoked barleywine...

On what basis is the competition judged? Best beer, most unique interpretation..? That would change how I handled it. If it's best beer, I'd go really straightforward with the ingredients and not alter them, and make a clean, balanced beer. If it is being judged on best transformation of the...

Yooper, I'm a little concerned that as a guy, I'm now making soap. I'm telling myself it's so I know how to do it when the zombies attack. Yeah, that makes it more manly...right? Anyway, I just made a small batch tonight to see what it's all about. 40% olive oil, 30% coconut oil, 30% lard...

please explain what you are doing to get the 65% number? Like what variables are you inputting to calculate that? Your overall efficiency is calculated from the potential extract of your grain bill, your wort gravity, and your wort volume. That is a fixed relationship, therefore, you can't...

I don't think you understand the concept of efficiency. If your final volume is right and your gravity is 1.040, you didn't hit 66% efficiency. You got whatever efficiency it takes to hit 1.040 OG at the volume you're at. Be that 55% or whatever.

How are you calculating that you got 70% efficiency?

Leave the spicing the same if you want a subtle, well-balanced spice. If you want a more over-the-top spiciness, you can up the amounts, but I'm leaving it the same for my imperial samhain ale.

It should be the same, since the yeast has to first break down sucrose into glucose and fructose before it can eat it anyway. The only issue I can see is if you cook the candi syrup long enough or dark enough that you've developed some unfermentables that won't contribute carbonation.

I hope everything works out for you! My suggestion would be to keep your main beers simple. I noticed you were adding peppercorns to your dwarf stout and honeysuckle to your elf beer. We had a brewery open up here that had a bunch of these crazy ingredient and themed beers, and each of them...