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Not a question but a observation/revelation/statement. I thought it was nuts when I looked at all the folk's signatures and see how many beers they have in their fermenters. First, the cost of the carboys (or pales, or other mostly enclosed vessels), and then second the size of a fermenter in...

I just kegged my first batch of cider this morning. I'm swapping out something for cider :)

I don't think you need a BMC competitor to be successful. Being originally from PA, I've converted many a BMC drinker to Yuengling once they started distributing in GA. As for having an IPA, I think there are too many hop heads out there to not at least try to get them in the house. So...

I'd start charging folks to engrave their favorite beer on the back of their phones.

So I'll throw this out there as well and folks can correct me as needed. I've done two Wee Heavys and ran into the same issue same time - fermentation temp. I believe most Scottish Ale strains do best at 64 degrees as opposed to 68-70 range.

Funny you say that cause I just racked this to a secondary and decided to ditch the tea all together after tasting my gravity sample. I believe the original intent was to have the spiced rum be part of the flavor profile but I think it's good enough without it. I might dump a teaspoon of...

what about just adding baked pumpkin directly to the primary? Any issues with that approach?

I'm a newb but here's my thought process on it and others could chime in. If those gravity readings were taken @60 degrees, then that should put the beer at around 9-10% abv. Without knowing which yeast you pitched, I would think that alcohol content would be enough to prohibit any future...

Wow - I must have been lucky. Like I said, I had it on draught and it had an awesome caramel kick to it. Almost like a Saranac Caramel Porter but without all the sweetness. I might have to go find a six pack now to compare.

Had some today in Atlanta and I absolutely love it. Has anybody seen a clone recipe for it yet?

haha! I did change it up a bit it turns out....smells great right now. We'll have to see how it tastes when I rack it to the secondary this weekend.

Good question. Mainly because I didn't have it listed to do so on my brewsheet :) I was just sharing my notes with a co-worker and realized I left out the # of dark DME as well. I primarily looked at the pumpkin as a fruit that folks would add to the secondary so I just added it to the...

15 gal for the year - 5 each of Raging Red Irish Red Ale, Lady Rumpkin Ale, and -80 schilling Scottish ale Total = 29918

So I got to thinking this morning and while I don't think there's an issue, I figured I'd ask the more experienced. I just converted a chest freezer to a fermentation chamber. Does a great job of maintaining temperature and is rarely on. The only negative thing is that I need to buy more...

Brewed ptra1004's version this past weekend. I added the pumpkin directly to the carboy after I transferred the wort. That was a pain in the ass as I only had a small funnel. Next time, I would suggest putting the pumpkin in a plastic bag. Then cut the corner and use it as bakers bag to...

Ok - found the problem. I was right, my beer was getting stronger, darker, and the flavor was changing. I now know why. My fridge was set too high and I was freezing the water out of the beer. I now have a keg shaped ice block melting on my patio. I don't have a controller on my home made...

Simply put, chaos rules. I'm starting to buy the sediment theory right now. Just poured a couple pints and everything seems to be back to normal. Color is still a bit darker, but the esters are back and the sharpness is gone. I still think the alcohol content is higher but at least its...

Doh! You're right - I should have known better.