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Are you drying them in the sunlight?

I'm by no means an expert bit it looks to me like they are transitioning from flower to cone production! Should start seeing cones soon.

I made my paddle from a piece of red oak. It's not the best woodworking but I'm happy with it and it works great!

I agree that it will likely darken up more once the yeast flocculates but probably not to what you are expecting. I bet it will be great regardless! On a side note, having that heavy fermentor on that little stand would give me nightmares!

You can cold crash as mentioned above (if you have the ability to), use some finings (such as gelatin or isinglass) or you can just give it more time (my recommendation) and it should clear up nicely for you.

My very first mash... Old sleeping bag wrapped around a plastic fermentation bucket. Lots have changed since then! :)

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I agree with this completely. You want your pumpkin and spices to shine. Dry hopping it will mask those flavors and aromas. I also only use a 60 minute addition to bitter and tend to use something clean like Magnum (as previously suggested).

Boiling water is a great way to kill the weeds that are growing up through your flagstones naturally. No need for herbicides. I routinely use my electric kettle to keep the weeds down between my garden stones. Works great! Really nice job man, it's looking great! :rockin:

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use a hydrometer. A refractometer will not be accurate due to the alcohol.

After crashing the liquid above the yeast will be crystal clear. That's hard to say and will depend on the aggressiveness and flocculation characteristics of the yeast you are using. I think your three best options are: 1 - Since you made this Friday you can safely assume the growth...

Glad to hear it! Cheers! :mug:

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I tried this with pellet hops and it did a great job adding flavor and aroma. I found though that once the bottles were fully carbed as soon as I cracked them, they started foaming like crazy and just mixed all the hop matter up into the beer making a mess. Sounds like the key here is to use...

Be careful using a lager strain with ales at bottling time as lager yeasts can ferment sugars that ale yeasts can't. I would recommend using the same yeast you fermented the batch with and if you can't for whatever reason, at least using an ale yeast for ales and a lager yeast for lagers...

The time it takes will depend on what yeast strain you used. Your at about 9.6% ABV and 83% apparent attenuation so it will take time. I would guess you should be pretty safe at one month but again depending on the tolerance of the yeast strain, it may take longer. I usually start cracking...

I agree. There will still be lots of yeast there to carbonate your beer.

That is weird. The only think I can think of is if there was any soap residue left behind on your brewing equipment from cleaning, it may have suppressed the krausen.