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A pretty standard schedule is to pitch at 68 and raise the temperature over the course of active fermentation, a couple degrees a day til you are in the upper 70s/low 80s. That being said, this is my go-to saison yeast, and I usually pitch at 68 and just let it free-rise in whatever ambient...

Yep -- It's a bad habit, but I can't help it. I'm an unabashed carboy thief too. In fact, I'm going to go crack open a bitter that I bottled Sunday in solidarity. Cheers!

Would be interested to hear how this brewed up -- I am hoping to go for a Beast clone soon too. Cheers!

Papazian is great for the historical context and it is a fun read, but I rarely go back to those books. The book that got me going was Palmer's -- It's great for beginners and seasoned brewers alike. You can learn how to do stove top extract or nerd out on water chemistry. The two books...

It's true: http://beeradvocate.com/community/threads/whole-foods-cupertino-new-home-brew-department.22964/ Seems like there's a few across the country that have opened a homebrew section. Strange... I guess it's good? Would be interested to hear more of the OP's experience shopping there.

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Ha -- Yeah, I'm not really either. I just recall reading something about acid malt a while back... What is it they say about "a little knowledge" ? :) Glad to hear that your beer came out alright with a normal ph -- I know folks debate about the merits of buffer 5.2, but I still use it in my...

Thanks for the follow-up on this thread -- Sounds like the beer came out pretty well! Were you at all concerned about the ph of the mash? I've heard some reports of folks adding a half pound of acid malt and that helping the Brett ferment out. It sounds like you didn't have any trouble in...

I use three different thermometers: a digital pocket-size one, an old-fashion floating one, and a bremometer. If you're getting a wide range of variation among your temperatures, you need to calibrate or get new ones. Who knows what temp you're actually mashing at. As for BIAB, your buddy's...

This is why I love HBT -- Thank you, sir! I will put it in action this weekend!

I should note that I was having crazy boil-control issues with this beer (my OG was way higher than I meant it to be -- I wish I could say it was because of my awesome efficiency :drunk:). This, plus the fact that it's hard to squeeze this much grain without some sort of pulley rig or something...

I guessed and brewed with 8 gallons, but came up short (probably fermented around 4.75 gal) -- rookie mistake, I'm still figuring out my new brew system. Depending on how rigorous a boil you do and the size of your pot, I might recommend going for the 9 gallons. As for the pumpkin, I didn't...

Right -- as I understand it, it offers enhanced bitterness (as opposed to sweetness).

Yknow, I don't either -- I got interested in investigating it though after ready some posts on Ron Pattinson's blog about historic recipes. Figured I'd see what it could do! My impression is that it adds a nice roastiness to the malt profile. I guess I'll know in a couple weeks!

In honor of a successful move into our new house, SWMBO & I are brewing this up this weekend -- First time trying this recipe. 7# Maris Otter 1.5# Brown Malt 1# Crystal 60 .25# Black Patent 1.25oz EKG (60) 0.5oz EKG (15) 0.5oz EKG (5) S-04 Any feedback welcome!

Mr. Malty suggests 1.1 packets, so you wouldn't screw the pooch if you just pitched one. But yeah, like Doed said, you might as well just go grab another packet if you have a LHBS at hand. FWIW, I always keep a few packets of Nottingham, US-05, S-04 around just in case. They're cheap, great...

A testament to the quality of the recipe, I'd say. :mug:

Unless I am mistaken, the pumpkin doesn't really add much (any?) flavor anyway. Feel free to correct me if I am wrong, but I think most of the flavor comes from the spices. People BIAB pumpkin beers every year -- I'd say give it a whirl.

+1 I brewed this last weekend and man was it heavy. FWIW, on the thread for this recipe there are a few posts about folks doing it BIAB. I followed their suggestions and put the Libby's pumpkin puree in a separate bag and let it steep while the water was heating up to strike temp. It...

Here's our first attempt -- a nice, clean design to match the finish on this beer! I ordered from Grogtags, with the AHS discount. We'll see how they turn out. Cheers!