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    Autumn Seasonal Beer Richard's Pumpkin Ale

    I was going to skip the maple syrup and change the malt bill to 10 lbs 2 row 1 lb Vienna 3 lbs Munich 10L .5 lb Caramel 20L .5 lb White Wheat I may or may not add .5-1 lb invert sugar depending on how my efficiency turns out. I'll be growing a starter from a Kolsch yeast slant so I expect it...
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    Autumn Seasonal Beer Richard's Pumpkin Ale

    Sorry my iPhone autocorrect may have screwed up a few of the words. I meant to say "thought about using" not infusing. I'd probably add it to the boil. Never used lactose before though.
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    Autumn Seasonal Beer Richard's Pumpkin Ale

    I'm brewing this recipe over the next week so it will be ready by Halloween. Has anyone thought infusing lactose in this recipe? I'm leaning towards using it....I'm thinking that .5 lbs might add some creamy sweetness thatll make this beer taste like a pumpkin pie. Thoughts?
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    Keg conditioning at room temperature...

    so i'm no PhD, but from what I understand it's all about headspace. If you think about it, in each bottle is a tiny bit of head space...not much, but multiplied by 40 or so and thats a lot of space. In a keg (hopefully at least), there won't be all that head space because the keg will be...
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    Funky Saison recipe (partial mash w/sour mash)

    Oops, forgot to mention that I'm also going to use 1/2 lb Quaker oats ( they're the same as flakes oats....right?) to add head retention Thanks again to anyone who can offer some constructive criticism Todd
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    Funky Saison recipe (partial mash w/sour mash)

    Hey HBT, Ive been lurking around learning a whole lot the last six months from this sight. I'm making my fifth or six beer this coming week (only second where the recipe is all mine!) and wanted to know some people's opinions on my recipe/ process. Here goes Saison du Fairmont...
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    Fermented Lemon Barleywater

    basically I wanted to do it this way instead of making a general lemon all barley beer because i wanted to take a well known classic (barley water) and put a twist on it. unless i interpreted you wrong, you seem opposed to my boiling the barley then adding amylase to convert to starches. why?
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    Fermented Lemon Barleywater

    Hey everyone, I apologize if someone's already asked this but I searched the forums and couldnt find anything. Anyway, I'm thinking of making a fermented beverage using lemon barley water (liquid that comes when you boil barley with lemon juice added), and wanted to know if anyone had any...
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