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can u Explain this?? I just racked my Pumpkin ale and have at least a gallon and a 1/2 of trub going to waste, Interested in what you're doing

Mill stream Amana colonies Iowa

So I thought I would try a tap room close to me that I haven't had a chance to visit yet . I got a flight because I'd like to sample the wares. The beer was good but it was 17.50 to what worked out to about a pint and a 1/2 . It's good to be home where my home brew cost me just over a quarter...

I have 3 kegs and may move up to 5, if santa is good to me. . I usually only drink home brew on the weekends, it's not because I'm worried about my liver, I usually just punch that and it gets back in line , Kidding, its Just too many calories and I have to keep up my title as trophy husband...

my American Octoberfest It just kegged it yesterday,needs a little more carbonation But turned out how I wanted it. I malted my own grains and used my 1st year hops to brew it.

yes i believe that is the enzyme. added body n flavor, im a bit of a rebel when i brew, 😁

So here is what im going to do, I will cook the pie pumkin i got a bit top soften it, then i will cube it small, roast it with brown sugar, i have a enzyme (read that it will help break it down and not make it sticky) sorry off the top of my head i cant remeber what its called. And add some...

Brewing a 5 gallon batch of American style Octoberfest right now, My summer Hazy Ipa is about 1 glass left to being empty. And going to start malting grains tomorrow for a Pumpkin ale,

My 1st year cascade and nugget , drying tonight, I have Kent , wilmett and Mount Hood to pick and dry this weekend, Yet. But I'm really happy with how well these 1st year plants did

Funny that I would come across this thread, I am just finishing up a vacation across Ireland where I've been drinking a lot of stouts and noticed with the Guinness I get a lot of gas, I found this article,

:mug:

Or a separate mash pot…hmmm….well its going to be a Halloween brew so it might get a little scary. 🎃

To avoid the sticky mess, but that makes sense. I wonder if I use the pumpkin in a separate muslin bag?

Even using big chunks of fresh pumkin? Not mashed?

iam going to try one with some actual pumpkin. my question is do i use raw pumpkin or cooked in the mash?

i just used a sam adams lookalike recipe from beer smith, but im happy that its clearer than my last couple, process is improving

my summer ale

Yes thats the one I have grown to love. Plus I new to the making the Munich and Vienna malts so. Will be happy with just something drinkable this time around. I am slowly improving my craft.

I think I'm going to follow the same process for the Vienna malt but just at a lower temperature

That's kind of what I was thinking I just need to Maybe figure out the Vienna malt For the Munich malt I'm going to Dry it for just 24 hours then 12 hours at 160 and 3 hours at 200, The processes I seen suggest a stewing effect in effect like if you were doing a caramel malt So I'm just...