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Hey guys, For halloween this year I brewed a pumpkin stout, and I'm looking to enter it into a local colleges competition. I'm a bit stumped though as to what category to put it under. Originally I'd have thought 30B, Autumnal Seasonal Beer, but that pretty clearly states amber to copper...

I'd say give it a try with the paint, and take a look under the cap when it's dried. If there's none visible to your eye I'd say you're good. The tiny amount that may be there won't do a thing to you. If you're particularly worried about your beer being affected, maybe try a few bottles on your...

FWIW I honestly think I'd do some sort of SMaSH like brew, at least in terms of the single hop. Even if it is some sort of noble variety, you'll still likely get good flavour and mild bitterness out of it, but you know for sure you're getting the full taste of the new hop. Then you can move on...

Maybe I'm underestimating the attenuation of this yeast.. I don't know if a dead dry pumpkin beer is really what I'm going for. May have to think on this one a bit. But in the end, I didn't get into brewing beer to play it safe...

As for the attenuation problem, I'd probably just mash higher, along with some crystal malt. That was a concern though. My original thought was that maybe the saison spiciness could replace most of the pumpkin pie spice, with maybe some cinnamon addition. I'm just worried that in the end I'd...

Hey guys, I want to brew some sort of pumpkin beer for this coming halloween season, never done a seasonal type beer before. Originally was going to do a red ale base, but it occurred to me that the spiciness of a saison might really compliment the pumpkin pie kinda flavour I'm going for. Just...

Yea that's kinda what I'm thinking, it's not gonna be the two months you would with a lager, just a couple weeks to clean it up a little.

Hey guys, first post, but been on here a long time. I just had my first all grain brew day today, successful thus far! First brew was a cream ale, which I am planning on fermenting high 60's, and then moving to lagering temp for a week or two. Question is, should I rack to a secondary for the...