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I did what Suthrncomfrt did and baked and mashed the pumpkin in a partial mash. I baked at 350 for 45 minutes until the top started caramelizing a bit. This made a gummy mess in the partial mash and was a real mess that strained my equipment, patience, and process to the limit. But it was worth...

Did you do full boil, or partial boil with top off water? If you topped off, it is very hard to mix wort with water sufficiently to get an accurate OG reading. If you did a full boil, did you use software to calculate your OG? With extract, it is very hard to miss your OG unless you forget to...

LME is ~37 points per pound and DME is ~45. Your extract recipe has about 257 gravity points from extract. Base grains have ~37 points per pound at 100% efficiency. If you target 70% efficiency, you will get 26 points per pound from the grain. Dividing 257 by 26, you will need ten pounds of base...

Dylan Thomas said, "An alcoholic is someone you don't like who drinks as much as you do."

Hi Darkmastiff, Felicitaciones en su padrinazgo! If you can't brew lagers (no lagering fridge), you can make a brown ale. In Nevember in the US, many of us like pumpkin ales as we associate the Halloween (vispera del Dia de los muertos) and Thanksgiving season with traditional pumpkin pie...

I believe the yeast consume a lot of O2 during the adaptive phase of fermentation. During the primary phase, they are consuming sugars and producing primarily ethanol and CO2. The amount of CO2 produced is related to the Brix of the wort, or grams of sugar per 100ml of wort. A typical 1.050 SG...

As long as your sanitation is good and you seal the carboy, there shouldn't be any problem. If you use an airlock to seal off the wort, be advised that you will have suck back, due to the cooling of the wort. You can use cheap vodka or similar in the airlock so the wort doesn't get contaminated...

Onipar- there is not as much pumpkin trub as I was expecting, probably due to the difficulty i had "sparging." I will say, though, that I tried straining going into the fermenter and had to give up quickly and just dump it all in. I believe mine calculated out to 12 SRM, and yours says 13.7...

I tried my hand at a DFH Punk'n clone last weekend, and my recipe was quite similar to yours! I used 8 oz Victory, 1 lb of Crystal 60, no Honey malt, and partial mashed 2 lbs of 2-row with 4 lbs of Libbeys pumpkin puree that I roasted at 350 for 45 minutes. The pumpkin actually tasted really...

I only have one sour and it is nearing 1 year in the carboy, so take my advice for what it is worth. I too wanted more sour at the 5-6 month mark and had a sg of 1.009. I mde a starter for Jolly Pumpkin La Roja dregs, and when it was at it's funky krauesen, I pitched it into my sour with a half...

You are probably right about the mixing. That and/or topping up to incorrect volume (over diluting), and/or temperature compensation for hydrometer, could all lead to significantly lower OG measurement. If you think about it, you are trying to mix a wort that is substantially "thicker" than your...

Hey Thrall, Did this kit recipe have you use like 1.8kg liquid malt extract and add a similar amount of sugar? If so, the FG (final specific gravity) will end up pretty low. Sugar attenuates (converts into EtOH) about 100%. Malt extract has some unfermentable starches that prevent it from...

To the OP- skunking can happen fast. https://www.homebrewtalk.com/wiki/index.php/Skunking I have read that darker beers are slower to skunk (probably reflect more of the relevant wavelength) but they can go too after long exposure.

I just used this in a Belgian Pale and pitched a 2L starter at 68F. Over the course of 10 days, I slowly ramped to 76F and it finished at 76% attenuation. I was a bit disappointed, because I read a couple of previous posts claiming 85+% attenuation and mine finished higher than expected...

I would tend to think holding base malt at ~150 for an hour is mashing. Make sure your water to grain ratio is between 1-1.5 qt./lb and rinse (sparge) those sugars off and check conversion with an iodine test. Call it mini mash or partial mash, that's exactly what you're describing. So, all...

To the OP- there is a sub forum on here called "Lambic and Wild brewing" with tons of fun and interesting threads about stepping over into the wild side. There are many knowledgable sour brewers who hang out there and are very happy to answer questions. To make a decent sour, in general, you...

Hey Brad, it sounds like pedio may be the culprit, as it sometimes exhibits a ropy texture or "sickness," as it's called in lambic brewing. It can last 3-4 months and if O2 is present, can give off diacetyl. Acetic can cause ropiness also, but you would have noticed the vinegary flavor. There...

Hey Boomtown-- It's a little hard to believe your beer temp is lower than the ambient temp. Usually, fermentation will give off a little heat. Could your temp strips be off? Anyway, if your house is 68-71, I would not recommend heating the fermenter. The yeast will proceed at their own pace, and...

Some of the CO2 produced by fermentation is dissolved in the beer. The lower the fermentation/bulk conditioning temperature, the more CO2 that can remain dissolved. However, when you dry hop, you provide nucleation sites for the CO2 to become released. That is, presuming you measured SG and...

In my experience, if the hop bags are too full and the hops don't float around freely, it can decrease utilization. If your bags weren't crammed solid, you should be okay. I try not to add more than two ounces per bag, tie off near the top, and let them free swirl in the wort while it's boiling...