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Well, here's an update on this lack-luster swill that I'm brewing: I racked it into secondary today (5 Gallon Glass Carboy). I did a little taste test, and .... Whew, oh my, talk about god-aweful. I suppose it still needs to rest in secondary for another couple of weeks, but as of now, it tastes...

Yeah, I think we've found the culprit; I have everything set up right now; so going to brew another batch after I rack this first one off to secondary. I really appreciate the input; so I made sure my crusher is set to "credit card" this time. :) I was pretty confident the rest of the way...

I bought a Millar's Barley crusher. It was on the coarsest setting, but must've needed to go finer.

1.02 was my post boil reading, after cooling; so it was at 70 degrees when taken. And not a silly question; I AM new to all-grain. The grains were rolled instead of having them ground; and I think that could've been the problem. After checking the rollers, they were set too wide; they appeared...

Why the low SG? Should I have just placed my grain bags into a cooler, then added 150degF water there? Not sure what I did wrong here, because originally I thought I'd be closer to 1.060 based on ingredients.

So, I'm calling this one "headless horseman" pumpkin ale, because, after my brew day, I'm feeling beginner's ignorance. So, here's what I did; and described in what I'm sure is a somewhat unstandard format. Any comments are appreciated, as I'm transitioning from fermenting meads, cysers, and...