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I agree with others that mash temps and water certainly affect perceived sweetness but neither should produce a beer so sweet that you'd want to toss it (as you describe in the OP). To my mind, the only way that could happen is an incomplete fermentation. What style of beer was the one you...

Teaches me to post from work on my phone! :drunk: Tastes like liquid pumpkin pie

I'd guess you lose IBUs from hop oil absorption by grain.

Only change I made was to sub UK Golding for Hallertau. Hope it turns out.

Thanks for the recipe. I've never tasted a pumpkin ale but some friends have been clamoring so I made it this past weekend. The wort is a lovely color and tasted like liquid apple pie. I'm excited to try the final product.

According to the Apfelwein thread, Montrachet does not produce krausen. In fact, filling the carboy to near the tippy-top is recommended

24 hours into EdWort's apfelwein (followed original recipe without any mods) and the Montrachet is kicking up foam (glad I have head space). Temp is 70.3 by IR thermometer. I was not expecting Krausen. What gives?

Does anyone understand the physics of the bike pump method? It must be that the sudden pressure drop with uncorking causes vaporization of alcohol and (presumably) water? How much alcohol could it be? Perhaps by avoiding first pass liver detoxification, the proportion of ingested alcohol...

Not certain if you're serious but no way to get around breathalyzers like this. The alcohol gets into the bloodstream either way. Once it's in the bloodstream, it will be detectable.

After the primary, how important is temp control? What temp ranges?

Don't be nervous just consume whilst fresh.

:D 10 gal IPA is more than I can handle. Maybe I need more friends?

Wanted to share some recent observations. I recently made two similar beers differing only with respect to their flavor/aroma hops. Both consisted of Marris Otter (13 lbs) and Magnum for bittering (52.4 IBU). Both were fermented @ 63F X 2 weeks with Safale 05, cold crashed, kegged, and...

Thanks Fatbloke. Very helpful.

Hot off the presses!!!! Received an email from Michael Fairbrother @ Moonlight Meadery concerning the use of Go Ferm for the SNA.

Well, this is my first attempt at mead and I must confess, I'm not yet facile with all of the different possible nutrient additions. That said, I did a little research before throwing the Go-Ferm into the tank. Here's an interesting link describing the nitrogen content of Go-Ferm, FermAid...

Thanks. Decided to add 1/2 tsp of Go Ferm and stir. Hope the stinkiness stops.

All was proceeding swimmingly for the high gravity (1.160) blackberry/raspberry melomel with 50 ppm sulfite. Using 71B-1122 yeast @ 62F. Last Sg reading (16 hours ago) was 1.112. I've been using SNA (1/3 FermAid+ 2/3 DAP). Added 3/4 tsp on day 0, 1,2, and day 4 when SG reached 1.112 (As I...

I used a mesh bag for the fruit. I wonder whether I should pull the fruit out before the primary is complete (i.e. after a week or so) or leave the bag in for the entire primary. I worry about excess tannin extraction. And after the primary, I rack to a carboy, top up, and leave it at what...

After 3-4 weeks in a keg the flavor is really coming around. My first impression was that the spiciness and lime didn't meld. With a little time, the flavors have integrated into a very enjoyable, refreshing brew. Thanks for the recipe.