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Maybe I should post this in the recipe forum, but it's all-grain... I have a great porter recipe that I brewed and as I sip it I think "this would be great if it was a little warmer..." So I want to brew it again and just bump the ABV. So how do I do that? Bump everything up...

Don't do it. Get it milled proper like: https://www.homebrewtalk.com/wiki/index.php/Evaluating_the_Crush

I did this recently and all was well. I have a pretty cold root cellar in my basement though.

Here is a good thread on the subject: https://www.homebrewtalk.com/f14/autolysis-101230/

A lot of great info here -- thanks! I see that a lot of folks here only use a secondary if they are dry hopping or adding adjuncts. I have been operating under the impression that you always want to get the beer off the trub when it is done fermenting. But I have been questioning that as of...

Good point! Hydro-readings from now on then!

Wow, thanks for the info! When the airlock stops ticking I'll give it a day and take a reading. Then I'll take another reading a day or two later

So my "Pilgrim Pumpkin Ale" (mashed w/ roasted pumpkin meat & did not add spices), is still fermenting after 13 days in the primary. The OG was 1075 I took a reading (and a taste :) ) last night and it was at 1020. So it still has a little bit to go. I have never had a beer ferment out...

I brewed a pumpkin ale this past weekend. Used a lot of roasted pumpkin in the mash (single decoction mash). Now the wort is fermenting away, but there is a LOT of trub and you can see a lot of floaties as well. I know when the fermentation stops and I rack to secondary and cool it down...

...maybe wrap the whole unit in a hap bag or paint strainer?

I use a braid. Just bunched it together and used zip ties to keep it in the middle of the tun like a manifold. Works like a charm.

still very very very very s l o w l y sparging...the ball valve is wide open and a small trickle is coming out....seems ok, just slow. Iive vowed to not mess with it. The temp of the mashis ~150 degrees F. Anyone see any issues with this taking a couple more hours if I maintain these conditions?

...oh and we baked the pumpkins for hours with brown sugar sprinkled on top and we're not adding any spices. I want a real pilgrim style pumpkin ale. The decoction should bring out the malty flavors.

So we are in the midst of sparging a decoction mash pumpkin ale. - We only did one decoction, (held @ 150 for 20 mins, boiled for 20 mins). It was so thick and goopy because of the pumpkin we decided to skip the 2nd decoction for mash out - Pumpkin and gains in the decoction mash boiling was...

....but I find I lose a lot of wort during the boil if I leave the cover off. I have a tall, 7 gallon BK -- working on getting keg for the kettle instead

I ended up switching to a steel braid that is used for a washing machine. It never gets crushed. I also used some zip-ties to bunch the braid together in the middle of my round cooler so it's more like a center manifold and I avoid sidewall channeling.

Thanks phatuna! Good tip. I think the yeast is fine and seems to be going -- just very slowly. Does a very slow fermentation have any negative side-effects?

So it's cold in New England but I refuse to turn on my heat till mid October. I have a carboy of porter that was fermenting away just fine with a good 4 inches of krausen, active ticking on the airlock. Had it down the basement to keep it in the mid 60 degree range. Then it got cold and I...

I can streamline. It's just that we usually try to brew on a weeknight and leave the weekend days open for kids and other projects or travel. Brewing on a weeknight means getting everything sanitized that morning so we can rush home and start the mash, make dinner during the rest, sparge and...

I'm doing an experiment and wonder if anyone has any thoughts: All-grain brewing takes some time, so I am currently working on a batch over two days: Day One: Mash and collect the wort into an sanitized carboy. I cooled the collect wort down to 70 degrees with a wort chiller before...