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Well I decided to dig out my notes from this batch and found my OG reading. I measured my FG again and discovered that I'm at ~5.5% ABV. My recipe calculated 8.25%, so something definitely went wrong.... I'm still leaning towards mashing temp as the culprit. I'm definitely not going to put...

I'm planning to reference my notes and take a new gravity reading tonight. I want to double check myself and provide the needed numbers to understand what happened to my batch. A hearty thank you to everyone who chimed in thus far! :rockin:

Hmmm.... I guess this is similar to what I was thinking about. I was planning to boil some DME to add sugar to my beer. I know there is a ton of dormant yeast in there after adding a second batch. Isn't my idea equivalent on a much smaller scale? Another idea popped into my head just...

I was referring to "pie pumpkin" chunks. Pie pumpkins are smaller and are mostly flesh with no seeds...

Answers to the following questions will be helpful: Did it sparge normally? yes What was your original gravity? not sure, but it matched the recipe in Brew Tools Did you do an iodine test at the end of the mash? No, but I followed my usual procedure which has produced great results about 12...

Can anyone tell me whether my "fix" is likely to work? I don't know what else to do..... I spent a lot of time and effort making this batch and I can't bear to toss it out. :mad:

Thanks for the feedback on using canned pumpkin in the mash. Maybe I screwed up something else in order to have such low efficiency. I guess I could use Beer Tools to calculate how much DME to add to my beer.... anyone have thoughts on this? I don't have too much room left in my Better...

I've had a good run with all grain batches.... never had a stuck sparge, stuck fermentation, or any contamination. Now my streak of 14 batches is broken sadly. I normally use pie pumpkin chunks in a grain bag, which worked very well before. In fact, my primary fermentation is usually quite...

I always roast my pumpkin cubes until golden brown to caramelize the sugars. It definitely tastes better that way... I normally put the cubes into a couple of mesh bags and add to the last hour of the boil. This produces great results and super easy cleanup. This season's batch was an...

I always roast my pumpkin cubes until golden brown to caramelize the sugars. It definitely tastes better that way... I normally put the cubes into a couple of mesh bags and add to the last hour of the boil. This produces great results and super easy cleanup.

Well I let it sit for a week in the primary and two weeks in the secondary... Didn't really see any change in the cloudiness, except for a quarter inch of clear at the very top. I decided to bottle on 3/29 and gave it a taste. The texture was a bit syrupy and sweeter than I expected. My...

I should have pointed out that the clumps eventually changed into a uniform cloudiness. The beer has been sitting a full two weeks now, with no apparent clearing. The density of the murk seems to be the same from top to bottom... I'm going to take a gravity reading today, since it's still...

I'm hoping someone can help me figure out what went wrong with my latest batch. I did a few things this time 'round than usual, so I'm not sure which step may have caused the problem. 1. 16# grain bill in MLT, mashing as usual with 168 degree water 2. I added a gallon of boiling water...

I have considered adding some Orange or Apple Mint to a dunkleweiss for the summer.... seems like a good combo to me. I'm growing Chocolate Mint too, but that would probably go better in a porter or stout.....

I went to the local farmer's market and picked up a few smaller pumpkins. (Allegedly better for eating, since they have less seeds)

I have brewed two pumpkin ales in the last year and found it much easier to cube the pumpkin, caramelize in the oven, then put the cubes into a grain bag for the boil.... No muss, no fuss!!:o

Are you saying you would do a second racking? I guess I'll see how it clears up over the next few weeks....

I just brewed a Chimay Blue clone about a week ago. I put my apricot puree into the primary and immediately had second thoughts.... The fruit would probably have added more flavor in the secondary in addition to providing a lot more food for the yeast to munch on. I had a LOT of sediment in...

I brewed 10 gallons of Chimay Blue clone last week and added a 49oz. can of apricot puree.... Planning to transfer to secondary this weekend so I'll report the results afterwards.

You definitely want to hit Goose Island!! Their Honker's Ale is really good. http://www.gooseisland.com :mug: