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Visit www.reddit.com/r/homebrewing and ask those guys about the great "pumpkin gin experiment of 2012".

Looks like you have Sherry. Was that wine a red or a white? How much sediment is there?

Water is a much better conductor of heat than air and will definitely keep your ferment cooler than just a carboy on the basement floor. That said, usually fermenting on the cooler side is recommended to keep off-flavours to a minimum. To lower your FG, rouse the yeast and move to a warmer...

Recipe is here: http://byo.com/wheat-beer/item/1958-carissa-sweigart%E2%80%99s-cranberry-wit K-meta and sorbate will kill the yeast and any other yeast you put in there. I would not follow these part of the instructions. I bet the recipe creator kegs and did that to end up with a slightly...

I usually go with a recipe that I've crafted myself. However, I will read a ton of other recipes and read up on that beer style so I'm going in somewhat informed.

Looks like the first are rolled, second are flaked.

Yes, sorry, I was going off memory this morning when I posted. I just took a look at my recipe and I used 1/2 oz of dried chamomile flowers at 1 minute. Definitely enough.

1.2 oz isn't much if you're planning a 5 gal batch. Maybe get some magnum or warrior and toss in a 1/2 oz at 60, and some cascade near the end with your centennial.

Don't forget the chamomile, 1/2 to 1 oz at the end of you boil should be good. Get the loose dried flowers if possible. Not sure if you can steep oats and wheat.

I would suggest Tasty McDole's American Brown Ale. It's easily found on Google, and there's a good podcast on it over at the Brewing Network. Search Google for Jamil Show, it's definitely worth the listen if you're going to brew it. You do have enough base malt to make a hop harvest SMaSH as...

Do not boil the oats. At most I would suggest steeping if you're hell bent on using them, but really mashing is the way to go. Take a look at partial mashing.. This may help you understand why oats should be mashed...

I buy my grains pre-crushed from online stores and I'm sure they only do one single pass and I've been getting typically 80% mash efficiency via BIAB. These are the things that I do: Stir every 20 minutes Direct "fire" on my electric stove, element set to "1" to "2", to keep mash temp...

I've never had the Sam Adams, but you should go read the Graff recipe thread here on HBT.

Most of the popular online priming sugar calculators have a chart for carbonation levels appropriate to major beer styles.

I made a cider with a variety of crabs and feral apples from the side of the road. It's been bottled for almost a year now and pretty good considering I made it for free. It tastes like an champagne with a tart cider character. I'm going to do it again this year and increase the amount of...

We're all the bottles under carbonated? If some had more carbonation than others, it could be that the priming sugar wasn't mixed well enough. 5 oz should be plenty.

Brandon O's Graff.

Use 5X as much wet hops by weight than dried hops. I would use them as a late hop and flameout addition as you don't know their buttering potential. As for a recipe, any standard APA recipe should do fine. Keep it simple so you can gauge what the hops add to the beer.

I would investigate them first before brewing with them. If they smell like hops you're used to for brewing why not give them a shot as a finishing hope in a simple ale? Maybe consider a 3gal batch. Remember that you'll need about 5X as much hops by weight than dried hops. Use them quickly...

Ornamental hops typically aren't used for brewing. Pick one and open it up, does it have any yellow/orange inside? What does it smell like?