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55 + 20701.25 = 20756.25

Extract, partial or all-grain? I don't think you would taste the pumpkin through the stout roastiness personally.

My contribution would be to say use less chocolate malt, one pound would be sufficient. Or, use pale chocolate malt instead, and in that case I would still cut it to 1.25#. Likewise, with the roasted barley, cut it to 0.75 or 0.5. It's a very strong flavor, better to be on the lighter side...

If you want a bit roastier nuttier, you could always go for all Munich instead of vienna.

Brewing up some Rye ale, hoping to err a little lighter on the hops. Got 100 bottles of hop brutality already that needs to be taken care of! Thinking of doing some racking or bottling too, gonna be a busy night!

Me: "Try this! I worked really hard on getting a nice balance with the hops so there's lots of citrusy taste without too much bitter" My dad: " Wow, it's fizzy and everything.. as long as it's cheap and it gets the job done eh??"

I would say so, I deep freeze my jack until it will not freeze anymore.. I've noticed it gets much better with age so I usually add oak cubes to half the bottles and leave the other unoaked. Both get better over time for sure, it mellows out. Think about how long it takes for a 10% beer...

I recently ice concentrated some apfelwein into applejack, it depends how concentrated you want it! I siphon the wine into one gallon milk jugs, leaving some room for expansion and stick them in the deep freeze. it's solid enough to stay in the jug to drip out when you turn it upside down...

American light lagers, If I want a lager I will go for a Pilsner or a Bock. Rauchbier too probably, I have a deep hatred for smokey flavors in beverages so scotch is right out for me too. I'm too busy brewing everything else!

Hm, I doubt it.. OG was 1.052 FG was 1.012. Mash temp was ~150-153 From what I know OG and FG would be a matter of sweetness issue and attenuation. I've heard that even a half pound is very noticeable with amber malt so it's absolutely no mystery to me why it's an intense contribution to the...

I made a bastardized bitter, Too much amber, single hopped with willamette 8# 2-row 2# Amber malt 1# crystal 60l 0.5# carapils 1 oz Willamette - FWH 1oz Willamette - 30 1 oz willamette - 15 1 oz willamette - FO 2 oz Willamette - Dry hop. It sat in the fermenter for a month, I...

I've been looking into making a temp controlled freezer or something for fermentation, and What's been bugging me is wondering how you would ferment different beers with different yeasts with different ideal fermentation temperatures. Do you usually keep all ales fermenting at the same...

I started this hobby after I got into mycology so I already have the equipment (autoclave, flowhood) to do agar work. I'm about to get a microscope too so I know that will help. My question is, does anyone know any good resources for yeast/bacteria identification? I would love to be able...

Admittedly, I haven't been much of a measuring and recording kind of brewer lately. My last batch it ended up raining at night and I wasn't going to spend the time trying to boil it on a sh*tty electric stove. so I let it sit overnight with the fwh and boiled the next day. It's been the best...

Everything's still brown and dead around here.. You make me dream though, bless you.:mug:

This looks fantastic! I can get bags of wheat for 10 bucks for 50 lbs :)

Cascade is awesome, I agree. I would have saved the simcoe for a late addition or for dry hopping though.

2 so far, The first was a bourbon barrel porter that I put 4 ounces of oak in for 2 weeks. Tastes like chewing on wood. I'm letting it sit for a year or so to see if it gets any better. The second (lesson learned) was a waaaarm fermentation that turned my Haus pale ale into a banana bomb...

I second the red wine, I'd rather have a bourbon IPA in my opinion but to each their own. One oz for a week or so would be ideal. My first oaked beer I did 4 oz's for 2 weeks. Not bad if you enjoy chewing on oak chips. :p

My dad when he tried my second partial mash beer, an American Red Ale. "Wow, it's even got bubbles!" Woman at work: "So can you make some of that rice beer like the normal stuff?" I'm actually pretty thankful, I talk about brewing enough that I've been able to find a couple of people that...