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Thanks for the good advice, even though I didn't take it :). I hemmed and hawed for a good hour, and then pitched about 3/4 lb of xtra lite dme dissolved in as little boiling water as possible. I just couldn't stand the thought of a beer that low below 4%. Maybe I made a mistake, but I think...

Glad it took off for ya, I never doubted it. Do you have a blowoff attached, might be a good idea...

So, little problem. Hope someone can help or advise. Brewed up 6 gallons of this, adjusted the grain to my efficiency and to 6 from 5.5. Used 4.5 of German pilsner and 7.75 of rahr red wheat. Upped the hop addition to accommodate size and taste. My original grav came out 1.040, much lower than...

Whoops wrong button, hit send. But I hovered between 64 and 66, but maybe a quicker start at 70. Let us know!

I would say mid to upper 60's will get what you want. Theoretically, you can hit high 70's with no off flavors, but I'll let a braver soul try that. I hovered between 62

Lol. Yeah sorry, I see how that could be misunderstood! I would give it 4 days, depending on ambient temp. I had a very slow start. Is have to check my notes, but my Amber too over 4 days to get going good. I have no doubt that you'd bet your left foot! My left has always been my least...

I respectfully disagree. My batch took longer than 48 to really take off.

Far be it from me to argue with beersmith, but I would drop the temp on that ferment to 66 to 68 at max, at least for days 2 through 5 or so, then it can climb to 70 after primary ferment happens. Just my .02

Well, for those of you keeping score, some time ago I used this yeast on a batch of Yooper's Fat Sam Amber American Ale. I had some trouble with stuck ferment...then blow off overflow...then I overshot my final gravity... A real mess... I tasted it from bottle tonight. Now this was my first...

Well, unsubscribing from this thread as it has gotten a bit dark, but I like having extra fermenters for just such a situation. I think only once have all of them had a brew in them. One typically sits empty at any given time, and do not feel an overwhelming urge to fill it with something. (If...

I have another, less elegant suggestion. Go to your LHBS and get an ale pale. Inexpensive, then you have another fermenter when this comes up later... :). One can never have too many fermenters!

I wouldn't go any lower than 64 on it. I tried lower temps, and it completely stalled out, but I was hovering about 60. I have an amber that is bottle conditioned. Sample tasted sweet and strange, hoping it scene out in the next 2 weeks of carbing. I didn't bother keeping the cake. Might use it...

Hey, Glad I came across this. How does it compare to the original in terms of that nice rosary biscuit nose that fat tire has (my favorite thing about it)?

People tend to shy away from canvas due to its tendencies to harbor bacteria and mold, from what I hear. I am all grain now, only did one BIAB, but paint strainer bags seem to be the best IMHO. They are cheap and available at any home depot.

Thanks. I'll try to give it 4 weeks, but I wanna have it ready for thanksgiving, and I don't keg.

Nailed it!!! Thanks Reno!! Hydro sample it a little bitter sweet, but I try not to judge too soon.

Well, mash and sparge went well, got slow at times, but manifold kept draining! If I want more spice profile...have you ever added at flameout?

Also, has anyone noticed that the 5 min hop addition adds anything noticeable? Just curious.... Also considering moving the spice addition to 5 minutes to retain a little more flavor and aroma.

Well, I got this brew in the mashtun as I type. I only had one large and one small can of pumpkin (thought I had 2 small). To make sure I hit my temp, I added pumpkin first, took the temp, then adjusted up and hit ~ 156.5, so I am happy. About 30 mins till I get to start draining. Smells...