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Cool thanks for the tips. I'm definitely going to pick up some pumpkin pie mix.

Hey All Starting my 6th brew now. I decided to do the Pumpkin Ale thing for the Thanksgiving season. I have a few questions... I plan on adding real pumpkin to my beer. I did a search and read a few threads on this, and the consensus seems to be that adding pumpkin does add substantial...

Thanks for the replies. I'll wait at least a couple more months before I taste one again. It's a sparking melanomal.

I had my mead in the primary and secondary for approximately 4 months. I recently transferred it over to bottles about 2 weeks ago. I know it's supposed to bottle condition for about 2 months, but I jumped the gun and cracked one open to try it out. Very little carbonation came out of the...

Thanks for the replies. I poured the ale yeast in when it was about 63 degrees (it was dry yeast that I put in lukewarm water for a few minutes). I didn't stir it, just dumped it in. Today I moved it from my basement to my living room where I hope to get it up to 68 degrees. I might try adding...

I started a Red Lager about a month and a half ago. I made the mistake of keeping it in my garage where the primary froze, killing all of the lager yeast. A couple weeks ago I decided to add some ale yeast to see what would happen. I didn't notice any fermentation. I did a hydrometer...

It's strange to me because not a lot of hops went into it. I uses a muslin bag for the hops too.

Even though it's green?

This is my third brew and I haven't had issues yet, but this does not look right. It's a lager which I tried to brew using the natural cold temperatures. At first I had it in my garage but the temperatures outside were getting below 10 degrees F so I was afraid it may freeze and kill the yeast...

Thanks for the tips, I will make sure not to boil my honey. And I forgot to say but I do have yeast nutrients I plan on adding as well. I'll check out that sticky, thanks.

So I'm going on my third brew now and I wanted to get a mead started because I read it takes about 5 months or more to ferment. The recipe seems easy enough - simply boil the honey 'till it's all dissolved and then fill up to 5 gallons with cold water to get the temperature approximately 70-75...

Yea, I had a real thick scum line in the fermenter too.

I jumped the gun and filled my bottles. The FG was 1.01

What should the gravity be around? It's a Belgian wit. I didn't take a OG reading.

I just carried my primary up from the basement. I noticed there is still a light layer of foam on top of the beer. Is this normal? Was it caused by me going up the steps? I was planning on bottling today... Thanks!

Heh I figured he was some type of brew-guru. Just stirring the pot a bit. :P

What the hell is a revvy?

Thanks, I guess I'll let it sit for a while longer. I have a hydrometer, but my OG reading got a little screwed up because of all of the foam. I'm not sure exactly where it was at.

It is now day 10 since my Belgian Wit has been in the primary fermenter. Bubble are still steadily coming out of the airlock. I read that this should have ceased within the first week or so. The fermenter has been in a steady temperature of 72-74 degrees. Is this normal? I was planning on...

Thanks for the tips, I think I'll use Gin in my airlock. I notice bubble coming through it now. I'm excited. Do you guys recommended single or double stage fermentation for Ales?