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I think you'll be fine half pound is 8oz, so you have almost what it calls for. If it were me (and I did this on my two batches...) Sprinkle about a half cup of Brown sugar on the pumpkin before baking. That'll make up for anything you lost in the missing 4oz of molasses IMO.

I am very excited to try this brew this weekend. I made my lacto starter during my lunch break today, except I put a little twist in it. 1/2 cup crushed Bries 2-row in ~3/4 cup 150f water that settled to about 140f in a minute or two. I cracked open a pack of greek yogurt that I was going to...

Maybe I'm kicking a dead horse when it comes to the definition of a 'bipa' (cda, etc...) But to me you recipe just looks like a really hoppy stout. To me, a cda doesn't need, nor want, chocolate or roasted barley in it. In fact, all the good black ipas I've made and had have basically been a...

You have a good point. I'll take the US 05 to the bday and save the cream ale yeast batch for myself.... On another note, Im planning on using a small amount of clean, but high alpha Magnum for a single bittering addition. Since the hops aren't really meant to shine in this one, I'm thinking...

So I am brewing my second batch of this stuff. going to brew 10 gallons and split the batches between two 5 gallon fermenters. half on Wyeast cream ale blend and half on US 05 to compare the differences. The first batch I made was with US 05 and I really like the result, but want to see if I can...

So are you looking to make a cream ale, or a 'creamy tasting' ale. A cream ale is its own style in which lactose would be very inappropriate. To me lactose doesn't add much body or cream flavor, but rather a thinner subtle sweetness that is hard to define. It's a little different than the...

Anyone? Brewing Saturday and have some ideas on modifications, but would like some more insight

Forgot to mention - the only reason you see 6# GP, 4# 2-row and 2# 6-row is because I need to use up some grains. Without this constraint I would just use 100% Golden Promise. Any issues with splitting the base grain up like this?

NOTE - MODIFIED RECIPE ACTUALLY BREWED IS IN POST #4 BELOW!!! Hey all! Taking my first crack at a Chocolate Cherry Porter.:ban: Please critique my recipe below - what I'm going for is a very subdued roast, with upfront chocolate taste. Hence, just a small amount of dehusked Carafa III and 1#...

Some flaked oats might get you what your looking for. I get a crreamy, smooth mouthfeel and flavor from those on the beers I use them in. Maybe up to 1.5# for your beer for some creamyness and mouthfeel

This looks great. I've been looking for a nice simple porter recipe to play around with. I think I'm gonna take yours, add a little more base and chocolate malts, add a bit of honey malt and take a crack at a chocolate cherry porter! (obviously will be adding cocoa and cherries too) I like the...

Is that freezer sitting on its side?? I thought that was a definite no no for the compressor. Doesn't the compressor / expansion lines need to be sitting in the correct orientation for proper operation?

Got it!:mug: Just FYI, If you have a Costco nearby you can really reduce the cost. 72oz. box for $5.... Not a bad deal if you ask me...

Just for my own personal knowledge... is there any reason that my suggestion of just using a pre-gelatinized rice like Minute Rice is a bad one? This is what I have been doing and it seems like a much easier solution. As long as the rice is less than like 20% of the grist, I can't see there...

Yeah, I know you were asking wildginerbrewing, but oh well:tank:... I've had the same thing happen to me when a thermometer when crazy... took me about three batches to notice, but mine was the other way around and I kept getting beers that finished at like 1.005 or so.... not bad, but just not...

158-160 seems really high to me, I'm not surprised that.you can't get below 1.030 with the amount of unfermentables you produced in that high mash. I forgot what the OP mashed at, but I rarely exceed 155 if ever. I think I mashed at 154 for my last porter and it was awesome. Question to you...

why not just go to the store and get a big box of 'Minute Rice' (I just use the generic store brand) instant rice and skip all of that? In fact, I just bought a 3# box for $3 for my next cream ale. The minute rice is just pre-gelatinized rice - you can just add it straight to the mash with the...

Pumpkin has never caused me troubles.... But I can see that as a first it might.be a little challenging. With a little rice hulls you'll never have a problem (assuming your gap is set wide enough on you mill). I make it a habit to use at least a few handfuls on every batch.... More on wheats...

Denny Conn's Wyeast 1450 is PERFECT for the pumpkin brews. From their description: "It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.. " I have one in my keezer now that is fantastic!

While true that rebar doesn't prevent cracking, and that all concrete cracks to some degree - reinforcing of any kind (glass fibers, wire mesh, heck - even chicken wire) will keep the concrete together. Concrete is really good in compression, but almost worthless in tension (read - flexure), but...