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I agree. I buy PBW in bulk, I use it to clean everything, even non homebrew related. :D. I drop a couple of tsp worth in the carboy, fill it with warm water, and in 10-15 minutes, just dump it out, and rinse, and it sparkles it is so clean.

Cool, Those are the other things I noticed. One other question, are you able to browse or search other users recipes? I could not seem to find a way. A couple more ingrediants for you. Peat Smoked Malt and Oak Chips.

Thats all I ever do, I'm old school, I don't use my mouse. I just had to do some math for a few things, like .75lbs, I have to think about converting it to 12oz. In all my recipes I use lbs as the grain measurement, even if it is less than 1lbs. One other thing I noticed, while playing...

I signed up and am giving it a try. The one thing that I was not all that fond of, was having to use the drop down's for ammounts. I would rather have a text box that I can enter a number in. It would also be nice, to be able to enter both the AG and FG, you could then just have it figure...

The Rogue Brewery in Newport, is a bit of a drive from Ashland (3-4 hours). Rogue does have a brew pub in Ashland that you could go to. If you are going to the Oregon Coast for the Rogue tour, I also suggest going to Pelican Brewery, it is a smaller opperation than Rogue is, but they make...

I think that will get me close enough. Now I need to descide if I want to use all 8oz of lactose at bottling or not. I am not going to use the full 4oz of vanilla at bottling, I don't want it quite that sweet. So I don't know if I want to use the full 8oz of lactose then either. Maybe I'll...

Alright, I broke down and made this this weekend also. Cheesefood, out of lazyness. May I ask how many oz's of lactose, 1cup is? My LHBS sells lactose in 4oz packages. I am too lazy to have messure how many much of a cup the 4oz package I used during the boil was. I'll need to figure out...

It should be interesting. That is a lot of smoked malt. Every brew I have done with smoked, I have limited to just an oz or two. It should turn out rather well, it is probably hoppier than I would have done for that beer but should be very good. I did a brew that had 2oz of peat smoked...

A wort chiller is one of the best upgrades you can do. Everytime I use mine, I keep thinking it was probably the best $40 I have spent on this hobby. You can't go wrong, make the whole process go quicker, less worring about temps, and you make better beer. You can't go wrong.

I bottled mine this week, when I tasted it, it was still quite spicy. I had put 1tsp of both cinnamon and nutmeg in at flame out, along with 4tsp of each during the boil. I am waiting for it to condition and age for a bit, and am actulay hoping it will mellow more, as it has more spice flavor...

Awsome. I am going to bottle my pumpkin ale tonight. How is the spice flavor? I am starting to wonder if I didn't use too much spice in mine. When I took a small taste (when I racked to the secondary), it had a pretty strong nutmeg taste, I used about 1.5tsp of nutmeg, and of Cinnamon...

That is very similar to what I did (I had light DME, Munich, Chrystal, chocolate). When I racked mine to the secondary, Mine was very spicy tasting, the cinimon was very pronouched. I had less IBU's that you do, and a lower OG, I really didn't notice very much pumpkin flavor. (I used 7lbs of...

I am anal about taking readings. When you try to replicate a brew you have done, have good notes about what you did, and having gravity reading, batch measurements, exact timing, exact temps that you used, etc. Are the key to replicating the same taste. It may seem like you don't need those...

From Rogue's website. Looks like dead-guy would be a great project for this yeast. Rogue was nice enough to confirm exactly what is in it.

Sometimes ever further out. If you are brewing "bigger" beers, you will want to let them age, and mellow a bit longer. This is why you are seeing so many Pumpkin Ale threads now, we are planning for what we will be drinking come Nov/Dec, that way we can give this beer proper time to condition...

Evan, Mine is on Day 4 now. Fermentation has slowed down. I have about 4" of pumpkin stuff at the bottom, it seems to be really settling out now. I image you will have less one yours, as you caught a bunch it with your funnel screen.

Evan, I thought about doing what you did, with the funnel screen, and after seeing how thick the wort was, descided against it. I ran it thru normal kitchen strainer, that got some of the pumpkin out, but left a good amount in the wort. I filled a whole 6.5gal carboy with wort, hoping to...

I figured it would effect it, I am not sure how much of it is fermentable (if any), etc. Interesting enough, It doesn't seem to have that large of an effect. The calculations I did, showed I should have about a 1.054 OG reading, based on my grain bill, and extract, I ended up at 1.051.

Well, I cooked mine up this weekend. May I was you you guys got for your OG readings? I topped mine off with water, up to the full 6.5gal (Knowing I am going to lose a lot). My OG was only 1.051, which sounds pretty good. I am just not sure how the pumpkin in there is effecting that reading...

I am going to try my hand at one of these today. I am going with my own version of the recipe's given here, and combining a couple of those, and modifing a little. Hopefully All goes well. As much as I calculate everything out right, it always seems that come brew time, I end up just dumping...