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My favorite is Kaliber and actually think that Sharp's is very drinkable/refreshing (not to mention only 58 calories). St Pauli N/A is awful, *and* the most well stacked -- I mean stocked.

Hey I'm pretty new to this but was asking myself (actually Google) the same question and found this page, which suggests that a 10 degree F increase in mash temperature will lower attenuation (and fermentable sugars) from -- for example -- 75% to 65%. Attenuation - BrewWiki In your case...

So it came out fine of course. Though I didn't crack the secret of a really good pumpkin ale, it is not bad. I just started my second effort, again using the Brooklyn Brew Shop 1-gallon grain kit -- this time a Chocolate Maple Porter. This time there's still plenty of bubble activity at 5...

I know this thread is (except for the pumpkin) covered in numerous earlier posts, but there's *beer* at stake! :D

Hi, I'm making my first brew, using Brooklyn Brew Shop's Chestnut Brown Ale gallon kit. After 24 hours of bubbling in the fermentation bottle, I now see almost no activity at all. I "modified" the brew by adding 15oz of canned pumpkin before boiling. Also, my basement is a bit cool, 65 deg...