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You should have plenty of time from now to Halloween to get a lager done. Pumpkin beers are awesome, though I've never tried a pumpkin lager. I've had good luck using whole pumpkins, but roasting is deffinetly the key, along with some rice hulls, to make sure your mash doesn't stick up on ya.

If you have any experience with starters I personally recommend liquid yeast. Much cleaner flavor IMO. I also like to chill down to 45, then pitch and let it free rise to ~ 50, and hold it at that for 3 weeks. Also when you take your sample after the diacytl rest, let it sit for a little bit...

Yea I just had this happen to a black saison. I didn't blend the yeast, but it took about 2 extra weeks of conditioning, and it smoothed right out. Seems to be common in all the strong belgians I brew, they just take longer. Its certainly worth the wait though :tank:

I've had trouble getting this strain to ferment below 80, so I been using the french saison strain, and had good luck.

a brillo pad and some elbow grease should shine it right up.

I like to get bulk DME too, so I can brew whenever i feel like it. Its easier to weigh out than LME so IMO its easier to control the OG. Plus, having some DME kickin around is always good for starters and such

I always use DME, I just think its way easier to work with than the syrup. I always spill or burn the liquid. Dry just floats on top of the water, and all the clumps melt out by the time I hit a boil. Freshness is key too, I don't ike the bite you get from old lme

I wouldn't think there would be any real advantage to trying to dehydrate it. Have you ever looked into making slants? You gotta do a couple step starters to get them going, but I pulled a slant out of the fridge the other days that was about a year old, and seems to be chugging right along in...

I was always told you cut with grain for jerky, helps make it tougher. You would want to cut steak against the grain so it's more tender. I just got a smoker, can't wait to get it going!

I just did a lemon saison using only the zest. Just took a potato peeler to half a dozen lemons, threw the skins in the boil for 5 minutes and you could really taste the flavor. That was just a 3 gallon batch, I'm not sure how much lime flavor you would want, but the whole project sounds pretty...

it really depends on how much fruit flavor you want. Commercial fruit lambics have 2+ lbs/gal. Most of my other fruit beers i do have only 1 lbs/gal or less. I've never brewed with mango so I really don't know. I almost always add it to the secondary, though I'm sure it would be fine in the primary

Nothing like an imperial fruit beer! I made a strawberry wheat that ended up at 10% abv. Taste was awesome, but it was a very MEAN keg of beer if not respected:drunk:

If your goin for a sour fruit ale, i wouldn't worry too much about the star san step. I always just chop it, freeze, thaw, then add. A few more bugs from the fruit can't really hurt it if your already infecting it anyways. Just my thoughts

My chart/calculations seem to come up with a total of .3 lbs of sugar added from 6 lbs of strawberries. I'm sure there's a lot of variables and other charts, but would be an estimate for ya

its been a long time i first posted the question, but i finally used a couple of these. I actually really liked the results quite a bit. My only problem with them is they have a bunch of cane sugar added to them, which makes secondary fermentation take quite some time, but the flavor is pretty...

thats some of the best news ive heard in a minute

i dont know about adjusting ph levels, but i can tell you that mold will grow in hopped wort. It was kind of cool though, i put out three plates, and grew three different types of mold. And they were all disgustingly unique in their own ways

like many before me, i'm very good at catching mold, even with hopped extract. i dont even want to open the plates haha. have to try again

Figured i'd throw it out there, i'll throw up some pictures once i get something going

Just want to say, love this thread. I'm pretty sure ive read through it three times now haha. One question i had, and maybe i just missed it along the way. I got a bunch of plates,t but is it possible for enterobacter to start a colony on there and not have it get taken over by sacc because they...