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Fuzzy - So the OG was 1.074 and I had a sample a couple days ago and it tasted really good (little more chocolate flavor than I wanted and not as much pumpkin but I am going to add some pumpkin pie spice in the secondary). The attenuation is approx 57% (using an online attenuation calculator)...

So I just brewed a chocolate pumpkin porter about 2 weeks ago. When I pitched the yeast the temperature was a little high (72 degrees) but I thought the brew would cool down to the mid 60's by mid day. I had to leave for the day and when I came back 24+ hours later it was still around 72...

I saw the breakdown on their web site but I was hoping someone else out there has tried a partial mash recipe and was hoping for some successful results and recipes. I could convert your recipe to a partial mash for the most part. You will have to let me know how it turns out.

I have been doing lots of searching for a partial mash recipe for Boulevard's Long Strange Tripel and I haven't had any luck. I was wondering if anyone has a tried to brew this or has any tips/recipes. I know Boulevard's web site has the ingredients but it doesn't tell you how much or when to...

I have two questions I would really like to know if anyone has an answer/suggestion. 1) I have made two different homebrews a Winter ale (kind of a scotish ale) and a Red Belgian Ale. I brewed them using grains and extract but both of the brews turned out the same colors. I was wondering if...

Great information! Thanks for your input I might look into red grapefruit, I was looking to really give my red belgian ale a good red color to it

Will do, I will also let you know of the method I choose to add the blood orange to my racking container

Thanks I didn't even think about that. I was reading on some other sites and they recommed to freeze them and then boil them for 20 ot 30 min. I haven't decided what technique I am going to use yet. I have no clue how much flavor it will bring out and was thinking of using 2-3 blood oranges.

I am making a red belgian ale and I want to add Blood Oranges and the rind when I rack and leave it in my racking container for 3 weeks or so. I was wondering if I should boil the whole blood oranges or if I should break them down (cut and peel) and then boil them? I know I want to sanitize them...

I am making a red belgian ale and I want to add Blood Oranges and the rind when I rack and leave it in my Racking container for 3 weeks or so. I was wondering if I should boil the whole blood oranges or if I should break them down (cut and peel) and then boil them? I know I want to sanitize...