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I think if you went to an Allergist he/she would test you against known food allergies to find the likely culprit ingredient. As far as the whole bread/yeast argument, things are a little different when cooked-as was already said the heat can change some of the proteins. I know with egg allergy...

ive definitely been using hopville as i transition from using pre-made recipes to formulating my own. Great website for those of us too poor/cheap for beersmith and other pay for programs.

pick yourself up some defoamer (fermcap or the like). Still may need a blowoff tube with such a small space for the krausen, but might as well try to make use of your extra fermentors.

i do love me some wlp550-and ive had it work pretty well in an IPA....let us know if temps in the 90s in the secret to spicy goodness (though I won't plan on fermenting that high anytime soon).

edwort's haus pale ale in the books. Prob will dry hop with some citra when I get back from CO ski trip tomorrow

wlp 550 worked out pretty well for me-though it was my first and only belgian ipa (likely won't be my last).

Brewed this a couple years back and was a big hit. Just finished a batch this afternoon-looking forward to it again!

Blood orange hefeweizen freshly sealed in the fermentor

I've been having a similar problem with my pumpkin stout. Can't remember exactly when I bottled but probably ~8wks ago, finally had one that had at least some carbonation. I know mine was over spiced, so I have been thinking that has had some effect on carbonation and head. Either way going to...

Not sure if your asking for general equipment or specific to AG, but i've found the couple of things that have taken my beers to the next level is temperature control and healthy starters. I'm low-budget in my apartment so just swamp coolers for me, but a fridge/freezer plus temp controller...

So I actually just used an AHS Oatmeal Stout mini-mash kit and then added the pumpkin/spice. I will leave out their part of the recipe-but can substitute your favorite stout recipe-I figured oatmeal would add good mouthfeel. I baked 29oz of canned 100% pumpkin under the broiler along with...

Also-I have been thinking about doing a cider/beer hybrid (brandon Os graff)-would be good for fall-in addition to doing a beer

A brown with maple syrup seems like fall to me-have not made one so don't know a good recipe. Pumpkin beers of course if its your thing, I got a pumpkin stout in the fermentor, could go pumpkin ale as well. I think a bourbon stout would be a great fall beer-but that would likely need some time...

Same here...but I can't be made at a product I love so much

Ive been using a little fermcap to avoid blowoffs-didn't think until after I already added it that it will decrease the krausen I had to top crop. Oh well, added some spare us-05 last night, will get a different profile but hopefully avoid infection with too much lag time. Next time ill open the...

no starter, I was under the impression that pitching directly from wort to wort the yeast are good to go-like using slurry immediately. But of course I have a lot less concentration with minimal krausen.

Hey all. So I top cropped for the first time yesterday-used some wlp004 irish ale from a Red for a Pumpkin Stout. The Red had been fermenting for 3 days with good airlock activity, about halfway down on its gravity. Had my Pumpkin Stout nice and cool, ready for pitching, opened up the bucket and...

So did that mean you brewed today with us-05? I still wouldn't give up on your starter-sounds like just needs a little 02/shaking/time-if you are brewing tomorrow. If you get some krausen or see a nice layer of white yeast give it a go. us-05 is a nice clean strain for cream ales anyway, but...

overall I would agree that all that sounds like way too much going on-but dareibreathe did say that the honey oatmeal cream stout was the best beer hes brewed. So maybe keep pushing the envelope and try this extreme beer. You will impress non-beer drinkers by name alone.

I am brewing a PM pumpkin oatmeal stout, probably tomorrow. Likewise I have done a big search and it is hard to really pin down the right spice combo. I am leaning only 29oz of canned pumpkin in the mash-broiling before (unclear if it matters because it is already cooked, but might as well)...