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Is there any benefit to aging at refrigerator temperature vs cellar temp? How about if I already have some refrigerated and wanted to move some to cellar?

Just an update on this.. the beer turned out simply amazing. I like this brew even more than Southern Tier, in my opinion, it is that good and I am brewing another batch next week. The thickness did not go away and my final gravity reading was 1.033. After carbing and chilling it, you can't...

Well, it has been another week and still not much drop in SG.. Last reading was 1.033 at 67 degrees F.. I wonder if this will just be a big bodied beer.. I wonder if the 1.5 lbs of Crystal malt is contributing to the high SG.. I am thinking of adding some champagne yeast or even a starter of...

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I think I may be on to something.. I gave it another reading tonight and it fell a point, but only down to 1.033. I think I remember reading somewhere that adding cinnamon to the boil is a bad idea because it will tend to gelatinize or thicken the wort? The Pumpkin Pie spice that I used...

I'm just wondering if the baked and mashed pumpkin in the mash added any of this body in the form off non-fermentables.

would there be any ill effects if I added champagne yeast to my secondary? It has already been transferred.

I guess I'll just let it go and see how it turns out.. it is not overly sweet, maybe a touch but not really, just has a heavy mouthfeel.. and it IS a pumpkin, so perhaps it will be just fine even if it is a tad sweet.. the spices that I baked and boiled with were no longer there after ferment...

I was going under the assumption that S-05 could handle up to 12% abv. And thick meaning thick, like motor oil, but not that extreme. Thicker than water though.

Hi all, I'm hoping someone can help me figure out if my fermentation has halted, or if I just have a viscous (fluid viscosity) beer? Grain bill here.. 17 lbs 2 row 1.5 lb Crystal 1 lb biscuit .5 lb brown sugar, baked with about 10 lbs cubed pumpkin for 90 minutes. tsp pumpkin pie spice, 1...