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For the season, I'd like to do something similar to NB 1554 but as a dark pumpkin ale (not a stout or porter). Any suggestions on how I should tweak my recipe to balance this? Thanks in advance and Cheers!

For the season, I'd like to do something similar to NB 1554 but as a pumpkin dark ale (not a stout or porter). Any suggestions on how I should tweak my recipe to balance this? Thanks! Cheers!

I brewed a 12 gallon biere de garde at the end of january. I only had 2 5 gallon carboys, so I put the other 2 gallons in the fridge. It's been about 4 months now and I'm running out of the already bottled beer. The yeast is obviously dormant in the stand-by (uncarbonated) beer in the fridge...

This is my very first AG. It's a biere de garde and I can't wait to dig in... but I'm not sure if filled my secondary correctly at an appropriate time. My FG was down to 1.01 (beer calculus calls for this style to be at 1.014) but it is still fermenting. I know I should have waited, but for some...

I just boiled my DME for my starter and found that I didn't have access to an ice bath so I stuck the hot liquid in my freezer to chill down. It looks very hazy. Did I screw this up? I sure hope that the cloudiness is normal!

I cut my 7/8" hole a bit too high (maybe 1cm too high) so that the dip tube did not sit under the false bottom. I bent the edges of the SS mesh with a wrench (so that the middle is high enough for the dip tube to sit under the mesh) and now its not sitting perfectly against the bottom of the...

I'm having trouble calculating on Mr. Malty. First, because I don't know if it's mandatory to use a starter for liquid yeast. Second, I don't understand how to adjust the growth factor. Thanks for the help in advance! My estimated OG is 1.062 for a 14 gallon batch.

What hops will work with this recipe? I have an idea but I need some critiquing! Thanks in advance :) Here is what I have so far: % LB OZ MALT OR FERMENTABLE 45% 14 0 Pilsen (2 Row) 18% 5 9 Wheat Malt 16% 5 0 Munich Malt 6% 2 0 Crystal 60L 6% 2 0...

I may have made a mistake by this: I bought a keg today that has had that top cut off... including the rim and handles. Is this going to be hard to work around? Will it be worth completely converting (false bottom and all)? I guess that I could get someone to weld some handles on it. Thanks...

I'm looking at starting an AG biere de garde using Wyeast 3711 (french saison). I think it's too cold in my house (72F) to throw in the belgian 3724. Am I on the right track?