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Yup, now its the wait and hope for the best game. Has anyone ever have problem with fruit flies getting into your airlock and/or bucket and causing infection? I noticed in the adjacent fermentation bucket to my brown ale, two or three of them dead in the airlock, but when I racked that beer...

I wish I would have taken a picture, but honestly I have never had an infection before so I didn't think anything of it. That is until I slept on it and started having concerns. I do have bottles in covered plastic tub. Is there any time line on when these bottles, if at all, they will become...

Before bottling my brown ale last night, i noticed a few white films, if put together about the size of a dollar bill. I wish I would have taken a picture because now I am comparing images of yeast rafts vs. infections. I racked to bottling bucket and obviously didn't pull any of that with it...

That's what I ended up doing, baked then just covered in foil. Considering I baked it at 1am and starting brewing by 8am, I wasn't too worried.

Heating up in strike water is a good idea, did you end up putting pumpkin in mash as well?

Yeah, pumpkin is going into the mash. I can't see why it would be a problem either, but I guess I have not directly heard it being done this way. Then again, i guess i have heard people using pumpkin pie, so I guess that's similar?

I am using canned pumpkin for a pumpkin ale. I plan on cooking them at 350 for 45 minutes to 60 minutes. Anyone see a reason why I couldn't cook them the night before, put in fridge and bring back room temp (to save myself from weird strike water calculations) for use the following day? To me...

Dark saison. I was kind of leaning towards minimal roasted flavors. From my understanding, chocolate rye has a much more subtle roasted flavor than chocolate malt. Cold steeping is not a bad idea though, but I am not sure with the amount in the grain bill it would even be dominate.

Working on a Dark Rye Saison recipe which is loosely based on a couple of recipes I have found online but I am curious as it looks all together. Malts are in percent because I have it sized for a 3 gal batch 72% Pilsner 18% Rye malt 6% Dark candi cugar (D-90) 3% Chocolate Rye 1% Black...