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Here is the label i whipped up for my pumpkin rum ale. Its a play on a few of my buddies getting picked up by the police back in high school for smashing pumpkins. a lot of photo shopping went into this one.

Good luck man

Here are two labels that I recently made for a BM's Centennial Blonde Ale. I cant decide whether the black and white with just a hint of red is the way to go or John Deer Green and Yellow is better. What do you guys think? .... O and the name "Farmers Daughter Blonde Ale", I know it has been...

I used a tsp for a 5gal batch and it went from .012 all the way to .001. Another option while not normally recommended would be to use the amylase but keep a close eye on it and it the FG gets close to where u want it kill the yeast with something I know there are a lot of routes to go with...

I have used amylase enzyme before and I felt like it took too much body from the beer, granted it was a lighter beer but there was no body at all by the end.

I may cut the sugar by half but I still want it to be a little bigger ABV beer. I'm not exactly sure what the OG was I plugged it in last night but was at work when I put this online today so I'll have to double check when I get home

I'm going to try a recipe somewhere between the thunderstruck pumpkin ale and it's big brother lady rumpkin pumpkin rum ale. So here's what I came up with after reading both threads. Let me know what you think SMASHED RUMPKIN: PUMPKIN RUM ALE (PM) 6 gallon batch OG around 1.066 MASH...

How was the pumpkin flavor when you racked it? Please tell me you tried it.

What do you think of the idea of a pumpkin reduction in the secondary? Was pumpkin dominant enough for this high of abv or would a little more be better?

Thanks for the info but I got one more question... What do you mean by your schedule calls for 10 weeks in the carboy with the rum? You talking how long u let spices steep in rum?

I love the idea of a pumpkin reduction in the secondary because like you I'm kind of worried about ending up with a high ABV spice beer. Keep us posted on what you do, I'm thinking there are going to be quite a few people brewing this soon so its fully ready for fall. And another thing what do...

Brewed this one up about a month ago and it's finally all carbed up and ready. One of the best beers I have brewed to date and I think could easily have any microbrews name on it. Really drinkable beer I'm just worried it won't last very long and dont know when I can get it brewed up next.

Just ordered all the stuff for your second version of the recipe. Anything you would do different if u were to do it again given that I'm using the light extract and not the amber that I see you are using for your next batch?

rod blagojevich

Club

Moonshine

Sounds like she needs some more pipe buried maybe I'll go check it out

Hey Neil post those pictures of your setup I didn't really see them

Chocolate

Shouldn't u be working? And ya I started brewing beer last year