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If only there were some type of plant we can put in our beer that adds aroma such as pine...hmmm...where would we get such a thing? Try hops for a piney aroma.

I've done that. And she was pretty greatful actually. Tell him.

One other thing about dead space... I batch sparge and use a coleman cooler which has a spigot sunk in below the bottom of the cooler. It eliminates a lot of dead space and a SS braid hooks up to it perfectly.

Excellent, good to hear. Thanks guys.

The OG on this beer was 1.068. It's been in the primary for 2 weeks and it's at 1.012. It has a nice pumpkin spice aroma (maybe too much) and I love the color. Here is where my concern lies...I haven't tasted many of my beers during the fermentation stage, so I am wondering of what I'm tasting...

If you want to make a career out of brewing, I would suggest taking one of the 3 month courses at Siebel Institute in Chicago (or something similar), then working at a brewery somewhere to gain experience, then go off on your own. If I didn't have a family to worry about, I'd be all over this.

I've thought about brewing with my daughter in the baby backpack thing we have for her. It could work.

I don't think you can stop it from over-carbonating. However, dunkelweizens should have a moderate to high carbonation anyway . Also, wheat beers don't age as well as other types of beers, so they're usually better young anyway. So I say drink up before the bubbles take over. And if it...

I think it's strange that you only lost 0.5 gallons during the boil. Are you saying you don't know how you lost the .5 gal? I'm not familiar with a Boilermaker, so I can't really comment there. Maybe dead space under your spigot? Maybe there was an error with your measuring technique...

Chocolate malt is mainly used for nutty, toasted flavor...and for color. You should definitely use some in your recipe, but if you want a good chocolate flavor, use baking chocolate (unsweetened, I believe). Just add it to the last 5 minutes of the boil. I think a few ounces would do.

Oh, did I say teaspoons? I mean tablespoons. About half the bottle of pumpkin pie spice. Oops.

I wish I knew....when a recipe calls for 6.5 lbs of LME and you only have 7lbs of it, don't try to measure .5lbs out. It's just a little sticky :D

Not even canned huh? That sucks...I found it at two different grocery stores without even looking for it. It was in the baking aisle. Oh well, I guess when you need something is when it's harder to find.

Okay, thanks. I'll do that. :mug:

Hey, fellow Boise resident here. I used to go to Brewer's Haven until Home Brew Stuff opened up on Chinden. I found them to be a lot more helpful as far as advice goes, and their inventory is pretty large. No beer for sale though. Anyway, good luck with the brew. Craig

I boiled 2 cans of pure pumpkin for 90 minutes. I imagine this is pretty typical? It was my first time.

Agree :mug:

I'll go ahead and kick myself now. I brewed a 5 gal batch last night for the first time (first pumpkin spice ale, that is) and had no idea how much to use. I put a cool 3 teaspoons in. Maybe, since I have a good 5 inches of pumpkin at the bottom of the carboy, some of the spice will get...

Don't rule out the canned pumpkin.

First off....I didn't make a starter...I know, I should have at least done this. :( Anyway, my OG reading was 1.068. I wasn't sure what I was shooting for because it was a spontaneous brew, and I only had the Northwest Ale wyeast smack pack. On the pack it said the yeast is good up to...