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Hey guys, just to follow up on this, when calculating my strike temperature and mash info I forgot to calculate the pounds of pumpkin. However I did mash at a higher ratio 1.60 so it all worked out. I cooked my pumpkin the nite prior so it was room temperature - only 2F warmer than the grain...

i'm planning on doing a pumpkin beer and adding the pumpkin in the mash. i'm just wondering how this effects my water/grain ratio. normally i mash in 1.25 per pound of grain - should i increase this ratio with the pumpkin, or just treat amount of pumpkin as if it were grain? Also in...

hey everyone, I'm thinking of brewing a gingerbread beer i found. the recipe is: 76% english pale ale 4% chocolate 10 % cara 40 10% cara 80 hops = centennial and hallertau other = cinnamon, cloves, candied ginger and i'm using a nottingham yeast my local homebrew doesn't have...

ah...thanks guys for the clarification. i thought this advice was a bit dodgy and when searching online there was nothing to back this up! one more question - if i want to get some foam should i add some flaked barley or will the protein in the wheat give me a foamy head?

I'm making my first wheat beer 50% pale wheat/25% pilsner/25%munich...that is slightly hoppy. I was told with brewing wheat beers that u need to bottle after visible fermentation has stopped (3-4 days) and no priming sugar is needed....I'm guessing u do this to get the yeast flavors in the...

Just a question regarding 1G homebrewers - do you use dry yeast or do you use liquid yeast and create a yeast starter in order to keep it for a couple of brews ?

Ok thanks guys I'll stick to 153. And I'll tame the smoked malt....though I love smoked malt ;)

tre9er - thanks! i'm kinda aiming for a smoked/chocolate porter..i guess perhaps with heavier body than a porter.

brulosopher - 149F - really? hmmmm. maybe i would need to lower it. are you suggesting that because of the cara malts and flaked barley?

ok maybe i'll stick to 155. i lose 2F over the hour normally. What about a wheat beer (never brewerd one before) consisting of 50% pale wheat, 25% german pils and 25% munich?

I'm making the following beer: 57% abbey malt 6% chocolate 6% cara 40 6% cara 80 20% smoked 5% flaked barley hop is EK Goldings. What temperature should I mash at if I want at least a medium bodied beer? I've been playing around with mash temperature and had some hit n misses. I...

Just wondering when you calculate efficiency do you use your pre-boil volume or final boil volume? my pre-boil volume is 5.75G but after I boil I'm aiming for 5. So not sure when I divide by 5.75 or 5?! I normally take a reading soon after mashing. thanks in advance for everyone's help!

thanks guys for the tips. i think i'll taste it in a coupla weeks and go from there!

I normally do 2 weeks primary and 2 weeks in bottle. How long would I keep in secondary ? The base is pilsner (belgium) and very little munich and aromatic. Was just using up some ingredients I had around.

i'm making a jalapeno beer. i've read online that people put the jalapenos right into the primary fermenter. the recipe says to put them in at the 50 minute boil and don't put them in the fermenter. would there be any benefit of putting them in the fermenter? i won't be transferring this into...

the recipe says to add saaz at start of boil and 30 min mark. Hallertau at 45, 55 and 60 min.

it will be added after the 30minute mark. i think i might risk it!

I have the following recipe: 17% munich 30% Belgian Pils 15% caramunich 34% smoked 4% flaked Barley the recipe calls for Hallertau and Saaz hops. and I'm using Safale S-05 yeast. just wondering if i can substitute hallertau for East Kent Goldings or Challenger since i already have...

that's awesome. i'll let you know how it turns out!

Thanks so much badlee!! I'm going to try this for sure.