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I'm in!

If your pumpkin ale goes the way mine did, it may take it quite some time to condition, especially if you added spices. I brewed mine in early October and it's just starting to come together now. So, don't lose hope if it doesn't taste quite right in secondary or just after carbonating- give it...

Looking at the Wyeast spec sheet, you may have a few other options. Here's the Pacman: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit...

Just to reiterate the above- it may not be amazing, but don't count your losses until it's bottled/kegged and conditioned. Good luck!

So, it seems like the consensus is to cut the crystal malts somewhat. So, a total grain bill of something along the lines of ~80% 2-row (or DME), 10% Crystals (currently ~12%), 10% roasted grains, keeping the mash at 151 and keeping the IBUs where they are (or possibly increasing). Does this...

Thank you both for the advice- I really appreciate it. I was somewhat worried about the crystal percentage (it's running at ~20% of the grain bill), but thought it looked comparable to other stout recipes I had seen. I also was hoping to get a fairly thick bodied beer without having to add...

Hi everyone- Like so many others, I've lurked on this forum for quite some time. I'm making the transition to AG brewing and to constructing my own recipes. Since this will be the first fusion of the two, I'd appreciate any thoughts. American Stout Wort Volume Before Boil: 3.00 US gals...