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I think that seems pretty tasty! What does flaked wheat do, extra body/head formation? I'm struggling between going for a 70/- very similar to your recipe or going balls-out for a Wee Heavy and including maple syrup, canned sweet potato, and a tiny bit of smoked malt. Might be a coin flip.

Wow, never heard of Citra before... just looked it up, and it looks pretty exciting. 12.5% is no joke, either... Have you used it before? What kinds of beers does it go well with?

Remember also in Hefeweizen styles (and some others maybe?) the hip thing to do is to swirl up that yeast with the last inch or so of beer and dump it into the glass. Delicious, AND full of vitamins!

I am partial to One Step. I know it's technically a cleaner and not a sanitizer, but as far as I can tell it works equally well, and saves having to rinse. Methods-wise, I agree that filling up a bucket with cleaning solution is a good way to go. You can let your loose items soak in there...

The cooler is not a bad option, mainly b/c cheaper, though it doesn't have some of the fanciness of the products you're looking at there. One thing you will very definitely need with batches of 10+ gallons is a wort chiller. The 25' ones will run you $35-50, the 50' ones will be around $100...

I'm going to be brewing a Scottish/Pumpkin ale in the next couple of weeks as well. RedGuitar, have you settled on a final recipe? It'll be my first All-Grain, so I'm giving it a lot of thought.

Going to test/bottle this tonight. Would like to've bottled 2-3 weeks ago, but was traveling. Oh well. What an adventurous brew this is turning out to be...

Sorry for the delay in follow-up posting! (Sorry also, my cell phone sucks as a camera). So that's how it pours. The head was initially pretty decent but in the time it took me to get my stupid phone working, it fell off a bit. My impressions of the beer are that it's very crisp...

Yeah, no joke, fill up the tub and pop it in there. By itself, air-cooled, will take hours and possibly infect it. Even with just water it'll take like an hour, but that's not as bad.

Haha, excellent, this was my exact experience today. "Look, SWMBO, a 62-qt cooler! Now we can be prepared for PARTIES and HURRICANES and brewing. My plan is definitely to use the grain bag approach for my 5-gal brews, though I'm not sure if that will work for 10-gal batches if I ever step up...

I just picked up what (I hope is) a fantastic MLT option, the Igloo 62-quart cooler. Apparently they have them sometimes at Costco, but info on it is very sparse. (Not sure the Igloo website even lists it... weird). It was $40, I figure I can't really lose. My main question is, do I even...

This is correct. I was one of the first folks on the HBT boards to do a sweet potato recipe (several years back), and had a lot of fun with it. Later on, I did a pumpkin/sweet-potato Belgian Dubbel. Really, really tasty. I remember hearing that pumpkin itself has little enough sugar that...

Recipe first, then brew-day notes: Grains: Wheat LME: 3.3 lbs Wheat DME: 2 lbs Munich: 1.5 lbs Special B: 6 oz Crystal 40: 6 oz Carafa Special II: 0.2 oz Hops: Hallertau, 4.3% AA, 1oz, 60 mins Adjunct sugars: 8.7 oz Jaggery 1 tsp Irish moss @ 15 min Ferment at 62F What...

Not to bring down the level of discourse here, but when they saw "When you don't trim," was anyone else expecting some seriously gnarly 70's-era pubes? Fortunately, your glorious green clouds of hops are approximately infinitely better than that.

Should be transferring to secondary tonight, I'll give a little sniff-n'-sip and let you know some impressions.

My experience with peach wine is that the peach doesn't come through very well. The final product is a very light peach flavor (though in my case, it was also jet-fuel levels of alcohol for reasons I can't quite explain). They do sell a kind of peach extract you can add to make it taste more...

Conversely, no. Fermenting 5-gal batches in 6-gal carboys, I've only ever needed a blowoff once, for a hefeweizen some years ago. I wound up using the blowoff for the next few batches, but mostly just because I liked it, not so much because it was needed.

(From Beer Captured) 14 oz Cara-Munich 8 oz Crystal 60*L 24 oz rye malt 6 lb extra-light DME .60 oz Perle (8% AA) (60 minutes) .25 oz Saaz (15 minutes) Tsp Irish Moss (15 minutes) Tsp Grains of Paradise (15 mins) Tsp peppercorns, various colors (15 mins)

Haaaaaa ha, well, I kinda-sorta melted my 3-gallon BB tonight... I racked the mead in there fresh off the stove. Not sure what the temp was, it wasn't THAT high as the mead hadn't been simmering or anything, but the BB kind of deformed a little. Still works, though, and now it's all solid...

Good question! I've been reading up on it a little bit, and it seems like it will add some lemon/citrus something to your beer, and it might give the impression of sweetness as well. I wonder if boiling it might be a bad idea, either due to evaporating the citrusy essences or maybe making it...