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An Amber and an IPA are the two ones that felt like something was missing. Thanks for the advice as well all. And maybe I should be sweet talking to her more. hahaha

Hey all, I've made a handful of batches in my young brewing career but have noticed I'm not always getting a really full feeling beer, or a lot of head. A few batches have felt a little light and the head hasn't been too noticeable. Any advice for me? Thanks!

Brewing this right now. When did you all add the Hazelnut Extract? It sounds like I add it at the same time as the priming sugar before I bottle. ex: before I rack into my bottling bucket put the extract and sugar in there Think I've got it down but any advice is appreciated. Thanks!

Forgot to mention, it says to bake it at 300 for about an hour, or until the meat is mushy. Thanks

So I'm brewing my first pumpkin beer and the recipe calls for 5-7 lbs of cooked pumpkin. Right now I have 10 lbs of uncooked pumpkin and I'm wondering how much this weight will go down roughly. Or if I should just cook 5-7 lbs and throw in what comes out. Thanks for all of your help!

Gotcha on the slow stirring, awesome. Thanks again all!

Thanks all. So should I stir in the sugar then with a sanitized spoon, or will that cause oxidation?

I forgot to add the boiled sugar water to the bottling bucket and I just bottled about 3 beers and stopped. Boiling the sugar now. Should I cool it down and then pour it in the bucket?