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My vote goes to volume measurement errors

1088 - both broken in the middle of brew days dumping out my sanitizer. Being a chemical engineer I've acquired a much better electronic density meter that is amazing.

So instead of just removing the roast barely, replace it with some flaked barely. Sounds like a solid plan to me. Though in terms of darker crystal malts, how dark would you go?

Thanks guys, I did think the 3# of roasted was a little high but the last few times I've brewed it, it has been good which is why I left it. I think I'll cut it down to 7-10% or 1#, and cut the black patent back down to 8oz. I was of the impression that the black patent didn't really impart much...

So I've been brewing a stout for the last few months, and it's worked out very well for me. Everyone that tries it has enjoyed it but I feel like it is lacking something special. So, I've reworked the recipe and would like a little input; Do you think it will be similar enough to the first for...

Maybe this is just me but before adding it to the fermenter I would boil it to sterilize.

I brewed this about a month ago and racked to secondary after about a week onto the dry hops and added some new oak and it turned out great so far.

I just brewed this one Sunday afternoon and today my ferment is running a little hot. With a beer like this one do you think that will have a negative effect? Also did you boil the oak before adding it or trust that it was clean? Following from that, if you did boil it, did you add the water...

Alright, brewed on Monday and it is fermenting. I ended up using 8oz of cocoa nibs instead of the chocolate powder but I don't know what that might change. By Tuesday morning the ferment had gotten too hot so I hope that can level out over a long ferment. It spiked up to about 78F 12hrs after...

Alright, so cook the pumpkin first. I was planning on a secondary as well, I actually planned the batch as a 6.5 gallon with the intention of losing about 1.5 gallons to the trub/sludge. Thanks for the advice everyone. This weekend hopefully.

After the input I've eliminated the pre boil spice addition and cut the chocolate malt down to 12 oz and increased the cocoa powder to 4oz. I did it that way because I would prefer the roasted flavor to over bittering. I've lengthened my primary to two weeks and I'll play secondary by ear...

Thanks for the input, any other thoughts on how this will turn out?

Thanks, sounds like solid advice and easy to change things. On what you said though, would you just remove all the initial spice or add it to the last five min spices? I suppose in terms of taste I'll have to wait until I make it to see how it actually turns out.

So I'm new to the forums and only have a few brews under my belt but I wanted to take on a recipe designed from a mixture of different recipes but I need some input. I'm going for a seasonal (ready for Christmas) pumpkin beer with a bit of mellowness. Not too spicy but with good pumpkin flavor...