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Thanks. I figured it would be fine, but I know so little about the different yeasts. Still learning every time I brew. I'll try it this afternoon.

I was going to make some of this today, but the only yeast I have is red star pasteur champagne dry yeast. Is this a big deal, or will it not change it too much? Thanks.

Will it eventually go back into solution of it has been agitated in the bottle? Is 8-9 psi too much psi for the bottle. Should bottle psi be slightly lower? They weren't gushers as soon as I opened then. Just a lot of head and that bubbly feeling on the tongue.

If I remember correctly this one was in secondary for a long time and I hit my fg dead on. I will have to go back and look at notes and dates to be sure though.

No infection that I could tell, multiple bottles the same, no altered taste except for carb taste. Was in the fridge for weeks. Could I have possibly capped them too quickly after agitating it while filling the bottle?

Bottled a Scottish ale from my keg using racking cane and stopper a few months ago. It was fine in the keg, at about 8-9psi an tasted great. Last night I opened one of the bottles and it foamed everywhere when I poured it in my glass and tasted way over carbed. What is the difference?

Great advice. I'll try that. Thanks. Thanks, I'll look that over.

Awesome, thanks. That's the kind of ideas and thinking I needed! Getting excited about seeing how much my beers improve. I have noticed a difference just by moving them to a cooler part of the basement, can't wait to try this.

I'll have to research lagering more. Cold crash down around 35, right? And ferment around 65?

So I just bought and received a temp controller, and I also have a small square chest freezer free. I'm wondering if I should: 1) do a fermentation chamber I ferment in the basement and stay right around 68-70 degrees year round. What temp is best for a ferm chamber. 2) do lagering chamber...

Anyone going this year? 8/30/13? I am getting pretty stoked about it. Especially since my palate has grown south since last year.

In think I would rather risk an infection than an amputation.

I heard today, "I like lagers, I don't like ales. They are too hoppy!" Evan after I tried to explain the difference, he still said it a few more times.

Heck, I would brew it as is, and top my better bottle off as much as I can. Worse case scenario your beer has a higher ABV. It will taste great if you follow the directions. I couldn't keep it stocked last year. Either way is fine though if you want ton scale it. Whatever is easiest for you.

You will need about 6 gal to end up with 5. I usually fit about 5.5 in my carbon and finish with about 4.5 after racking off the trub.

It is extract with steeping grains. And the 6.5 lbs of DME is correct. This is an excellent beer, sweet and easy drinking. Follow them to a T at first and you will be fine, then explore or play next time. (I didn't feel it needed it though, I thought it was excellent as is). I couldn't keep...

Late extract addition gives a lighter color. I'm just not sure how much. I thought I remembered this being a dark nice pumpkin beer color, this year it was a much lighter color. I could be mistaken on how dark it was last year though.

I kegged mine this year. It was lighter than I remember, could late extract additions really lighten it up that much, or am I misremembering the color? It tasted VERY green and almost a young wine flavor, I was worried I screwed up. But after four days in the keg, it is already tasting better...

Ugh, I wish this was just a dream!! Oh we'll, a few pounds of grain, not a huge loss.

And just when I think I'm over dumb noob mistakes, I pull one even a noob wouldn't do!! I'm brewing yuri's thunderstruck pumpkin ale, got the pumpkin in the oven roasting, grains steeping, just finishing the 155* 30 min steep and getting all the next stuff ready next step. Wait! What the...