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I brewed Thunderstruck Pumpkin Ale adding the spice mix at flame-out. Tasted it at bottling time and couldn't find the spices, so I used the "spice tea" noted on the latest Thunderstruck recipe edit. Now, it's gone too far. Lesson? I don't know, but it's probably better to be underspiced...

Thanks, Yuri! Tomorrow is brew day for me. Wish me luck!

I'm ready to make this (extract version), but don't you have to mash the biscuit malt? I thought steeping did nothing for biscuit malt. Mini-mash perhaps?

Welcome! I'm just next door in East Lansing. Enjoy your first brew!

A very belated welcome! I'm in East Lansing myself. Skip Harpers. Hate it. MBC is pretty close and pretty good. On your tour of Michigan breweries, don't forget New Holland. Excellent. Finally, I heard Dusty's in Okemos is now selling homebrew supplies. Anyone been there? Decent...

Google docs. Or I may just etch each recipe into the side of my carboys. Like the Stanley Cup. But see through. And more breakable.

Since I've started this "hobby," I've brewed some winners. And I've kept all my recipes on my computer. Many of these recipes were derived from this site or others with certain tweaks based on my tastes or what I had available at the time. BUT -- a few days ago I ran into a computer issue...

Thanks for the knowledge! I suspected it was a mixing issue, but it's nice to know that other people encounter the same issue. With a bucket, I can get in there and mix mix mix. But with the carboy, I typically aerate before I fill it up (basically, shaking the heck out of the water...

I'm an extract brewer that typically ferments in buckets. I used by carboys for other things (mead, cider, apfelwein, etc.). But the carboys have been free, so I've fermented my last two batches in them. The problem is that my SG readings have been significantly off from what was...

Welcome! I'm in East Lansing, not too far from your neck of the woods. But you're nearer to Bell's. I'm jealous. :mug:

There are enormous threads on this very topic. But in short, I don't think anyone has suggested that either will matter in terms of the quality of the finished product. That is, both will make good beer. As for pros and cons . . . Glass is a bit easier to clean. And is generally known to be...

I discovered that the "reciprator" web site will do the scaling for me. Wish Qbrew was a bit more robust.

I want to make a 3 gallon batch of this (because I only have enough ingredients on hand for that size). Using QBrew, I can adjust the bittering hops accordingly to recalculate the amount needed. But what do I do with the flavor and aroma hops? Just multiply by 3/5? Or leave as is? Any rule...

My wife has talked me into making a vanilla mead. Looking through the posts and recipes here, I see there is a vanilla mead from Redhawke (via Nurse Nan) and a Leap Year Mead from BK and a number of others. So, any updates on these meads? Anyone taste a decently aged product yet? Would you...

Anyone ever use Pasteur Red in a mead? Was thinking about whipping up a batch and only have that and K1V on hand. I know K1V goes on forever and forever. But Pasteur Red stops at around 13.

Love the pint. Go 'Cats! But screw Wilma Wildcat. Still upset about what she did to me back in 2000.

I use qbrew. Simple and basic. But I haven't really used anything else to compare it too. One of these days, I'm going to make some manual upgrades to it so that it can handle meads and wine. But until then, I just use it to calculate IBUs, ABV, SG, etc. What I'd like is a system...

If you're brewing the extract version of this, how do you handle the FWH? Throw them in at the steep? Or do they just become a 60 m boil?

Just bottled 5 and another five bubbling away . . . so 9149! (did I add right?)

I have a Toshiba that I love -- but it won't work with linux.