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Not trying to be an ass, and still don't think I was/am, but she isn't all everyone is making her out to be. I am sorry if I pissed off the monk fans out there.

Sorry guys but she is ugly, flat chested, and old as sh*t.

Since when do I need yeast? I was wondering why all of my brews were really sweet and really flat. I thought I was making the worlds most expensive McDonald's sweet tea.

I did a biab and used the pumpkin in the mash. I know this recipe calls for it in the boil but most others say mash. I needed to use another clean pot and smaller lid to push the wort out of my bag and then pour it back into my kettle. What a P.I.T.A. I never fully understood stuck sparge until...

I split my time between Baltimore and New Hope Pa. I will check the spigot again but I think I'm good there.

Joe I got a true brew bottling bucket from keystone and the damn thing leaks. Can I exchange it? Sorry to be talking shop but I was pissed earlier today when I was sanitizing my bucket and the star San water mix was oozing onto my counter. So basically do you guys take returns and swaps?

Where do you guys get your product from? I split my time in Bmore and Pennsylvania and get all my ingredients in PA. Hoping to be back home permanent soon and need a place for my purchases. I am downtown next to patterson park if it matters.

So I brewed the extract version today. Holy moly the trub on this. I think I am gonna lose 3 liters on trub alone.

Ok, now all I can do is wait. Welcome to the hardest part of home brewing. So far for me at least.

What is the difference between mashing and steeping? I have some 60L I plan on using Wednesday for a biab and have only mashed my grains.

This is a picture of the coopers DIY bucket. http://www.google.com/search?q=coopers+diy+beer+kit&oe=UTF-8&hl=en&client=safari&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=E6wsUJfkHKbfyAG97IDADw&biw=1024&bih=672&sei=FqwsUMnLLKnh0gH2roD4CA#biv=i|28;d|_OM6NEeL_Dd8aM: Hopefully that works...

Thanks. I just watched a YouTube video and the guy used the wine fridge. I had one for years and haven't touched it in about that long. Starting to wish I never wasted money on the coopers kit.

If I put my ferment bucket in a wine cooling fridge and control the temp correctly, and then secondary in room temp in a coopers DIY bucket are there any issues. I am thinking going from mid 60's to mid 70's may be an issue. I'm trying to make this all work with my current equipment and can't...

Fantastic beer. Can't comment on your recipe though.

How did you learn this kinda of stuff? I am reading this site way too much and am learning a lot on techniques, but how do you learn to critique recipes?

One thing I have learned is to boil a good amount of water now and stick it in the fridge once it cools. This will be some clean cool top off water once your ready for it. Freezing the water in plastic bags would be even better.

I have heard mixed things about squeezing your bag and the release of tannins. Is there anyone here that has actually had a problem with tannins or is this just an "old wives tail"?

Do female brewers have beards to? That would be awesome.

Has anyone ever experimented with using a little chocolate malt in a pumpkin brew to give it another layer of flavor? I am thinking about doing this soon but may stick to straight pumpkin ale if there are any horror stories.