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Try to pitch cold. I'd pitch at 50, or maybe even a couple of degrees colder. As far as how long - I usually wait until it's about 5 gravity points away from FG before warming up for diacetyl. However, if you pitch cold there is usually not much diacetyl, if any. Warm pitching will give you...

Best of luck!!

A few questions: 1. What is the batch size? 2. Is your sparge water distilled, tap water, or a mixture? 3. What brewing salts are you using, and in what quantities? I was in your situation a while back, and really just got sick to death of testing and tinkering without my beer getting as good...

Brown ale goes well with a spicy Indian curry, imo.

This is a good resource: http://braukaiser.com/wiki/index.php?title=Edel_Hell

It may just be an age issue. I have to age my trappist ales for at least a couple of months before the dark fruits begin to shine.

Dark sugar would be my guess.

2192 - Lasted a couple of years. Was due. Had a spare, so all good.

Many thanks. I'm with you on the spice point. Many pumpkin beers are way over-spiced.

Would you mind sharing your recipe? I'm looking to make a sweet potato brew.

That's my decoction pot! :) It is a great quality kettle.

Yes please

The cylindrical 3 piece airlocks are much quieter, in my experience.

Count me in!

I have a thermapen, but hardly use it any more because it turns on only when it wants to. I got a DOT from thermoworks and a couple of Pro Series probes for half the cost of the thermapen, and they work extremely well.

+ 5gal Vienna Hallertau smash lager + 5gal Dortmunder = 24086.5

Not sure it will do much if fermentation has completed.

Did you add yeast nutrient? I found that adding nutrient stops the sulfur.

Thermoworks has some cheaper thermometers that will work just as well, starting at $20.

Russian Imperial Stout - All Grain :mug: