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What a nice guy. I love this site!

I don' t think he's harvesting, he's throwing them away in an attempt to make his beer better. Correct me if I'm wrong?

I'm not sure I put the spicing amounts in beersmith but if you look through this thread, you will find them. I wouldn't change a thing. These guys went through a good bit of work to find this recipe, and as i stated earlier, I feel the cinnamon really balanced the peppers. The only thing I would...

No Problem. PM me your address and we'll get this swap started! Mark

Welcome! What part of PA you from?

Yeah, it's been awhile since I made it but I think that's the one I used. I'd have to look it up in beersmith to be sure. I used the wlp 090 san diego super yeast. I made a blonde and then pitched hunahpu on the yeast cake. Can' t remember where it started (1.120?), but pretty sure it finished...

Poured off one of my bottles that I made back in February of this year. I was going to omit the cinnamon but now I'm glad I didn't. The cinnamon really balances the peppers in this one.

Dude, you're a beast. How do you haul a 31 lb Soaking wet grain bag out of the kettle? How do you sparge? And what the hell are you making with 31 lbs of grain? 10 gallon batch?

The mash temp matters. Mash higher for more body and lower FG, and mash lower for a lower FG and thinner body. I agree with wailingguitar too. More roast than chocolate. I do like chocolate in my stouts, and I personally try to keep the roasted barley lower to avoid the astringent bitter taste...

Yeah, the biggest BIAB I've done is a batch with 9 lb of grain and it was a handful. I use a 10" stainless strainer on top, set the bag on it carefully and slowly rinse to get my boil volume. After rinsing, i set it on top of the bottling bucket and let it strain while the batch started to boil...

Was watching survivor on CBS last night and the name of one of the tribes is Hunahpu! I thought that was pretty cool.

Dam. 12 lbs of grain in a bag. I'm curious of your setup. But, yes, heat the water up, then add the bag of grains. When done mashing, you can sparge to bring up the amount of water. How do you plan to rest the 12 lbs of grain on top of the kettle to sparge?

just add the pumpkin pie spices, forego the pumpkin.

This.. I would do this. :ban: Great idea. I think with the banana esters and the chocolate, it's gonna be delicious. Exactly what he said.

I agree. I never heard of it, but when I had it, it is really good. But, it depends what you're looking for in a pumpkin beer. Whole hog is the one I go to when i really want that pumpkin pie flavor in a beer.

Yeah, to be more exact, was thinking 2 lbs munch, 1 lb Dark munich and even 1/2 lb Caramunch II. Still have questions about the WLP 011 yeast too. Anyone use it? What temp should I mash at? Thinking I'll name it Wheatoberfest!

Another TRASH member from Pittsburgh here (Churchill area). I'be been brewing for almost four years now and just joined TRASH in 2014. You don't have to be a member to come to the meetings though. Come to the next meeting. Probably just a 30 minute drive for you. It really is a good time to...

So, i was picking up grains at the LHBS the other day and they gave me a sack of grains that someone ordered and never picked up. It contains: 4 lbs 2 row 4 lbs Wheat 1/2 lb Acidulated Malt I was gonna make an Abita clone for my wife and daughter, but I can't help experimenting with free...

I haven't re-made it yet. So many beers to make, so little time. Made a Kate the Great clone, Made a pumpkin stout, made a Heady topper clone, made fizzy yellow beer for my friendss. Made an Oktoberfest. Maybe someday I'll get back to this one and try the 575 yeast. The belgian dark strong from...

Not sure if Pumking and Warlock are available in Atlanta, but they are my 2 favorites as well. When i want something less "imperial" and more pumpkin pie like, It's Stevens Point Whole Hog.