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Good morning fellow all grainers....quick question that'll take a few to explain....I have about a 4 week old porter that I was trying to "pumpkin spice" up....with no fresh pumpkin at all....just spices. After about 4 wks of fermenting/conditioning....it's sort of bland....or plain...

Pumpkin is once again on the agenda....Thanks for the info....

Matt, it was my settings...thanks

Trying to convert a red ale extract recipe to all grain, where specialties are approx. 17% of bill. Originally using 6.6 lb of LME plus specialties, I'm using about 7.5# of 2 row pale malt plus specialties. 5 gal. recipe. On BeerSmith, it's only calculating orig. gravity to about 1.009...

About to Corny Keg my first batch. If I'm understanding everything correctly, let me tell you my plans and get your feedback. First I'll keg. Chill to ~35* for 24 hrs or so. Connect CO2 and charge to 25* - 30* psi and agitate for a couple of minutes or so. Return to fridge. Leave for 48 hrs or...

My own....Fort Grumpy Red Ale

Chocolate by the way.....

And should this be used in conjunction/in place of priming sugar?

I'm wanting to flavor a 5 gal. batch of stout with Monin. Anyone have an idea as to how much I should start with? 1 cup....more or less?