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Thanks for the reply. I personally wasn’t worried about introducing a bacteria but my buddy kinda was. So I thought I would ask more experienced home brewers.

We are making a raspberry sour ale. The raspberries are from the garden. They have been washed and rinsed and frozen. We will add them to the secondary. Is there any risk introducing a bacteria after adding to the secondary? Do you have a particular method to do this?

No backup, no intentions to make a starter. I just wanted to use for a kit I plan on brewing when I get back from vacation. It’s currently in the refrigerator.

Hello all , I ordered imperial yeast a07 and it arrived by mail. I was under the impression it would arrive with dry ice I guess. It didn’t and has been active during transport. The bag is inflated and ballooned. I placed it in the refrigerator. I don’t plan to brew for a week or more. I hate to...

Hello all , I ordered imperial yeast a07 and it arrived by mail. I was under the impression it would arrive with dry ice I guess. It didn’t and has been active during transport. The bag is inflated and ballooned. I placed it in the refrigerator. I don’t plan to brew for a week or more. I hate to...

Which munich malt are you guys using for the recipe? 10,20, or 60? Or something else?

I put together a cider a few weeks ago. I used 4.5 gallons cider, 2#s brown sugar, and 1# white sugar. Pitched a champagne yeast. I just wanted something easy and simple. It's been sitting in the primary since July 15th. I plan on bottling it this Wednesday with priming sugar, just as I would a...

What was the mash size for 5 gallon batch?

Great insight and thanks for replying. Im not sure how to fit five gallons of cider in my fridge, lol. But Ill take your advice and go with it.

Thanks for the reply. What if I aim for 2-2.5lbs of brown sugar for a 5 gallon batch and Nottingham yeast? Would that potentially get me cider that is slightly sweet and not to dry? Do you know of any other yeast that might give me this result?

I plan on doing a simple apple cider tommorow and hoping someone with more experience could give some input. I'm shooting for a slightly sweet carbonated apple cider when finished. And Ill be bottling it. Im making it for myself and a friend who has no smell receptors, beers all seem to taste...

delete.

Well it's in the carboy and it was fun to brew. At 5 gallons my OG was 1.080 so I had to add another gallon and that put me at 1.062. This being my 5th brew and first pumpkin ale it should turn out interesting. It was incredibly thick and orangish brown.

The color might not be where I want it but like Reno said the pumpkin should give it some color.

this is what I ended with. I changed the recipe because I dont care for lme and wanted a dme. 6.12lb briess pils light dme .5lb special roast .5lb caramunich .5lb 2 row 60oz of libbies canned pumpkin pumpkin spice safrale us-o5 x2 1lb brown sugar

Well Ive got the pumpking cooling my equipment sanitizing. However all my beer guy had was briess pilsner light malt. i went ahead and bought it. When I recalculated everything with the briess Im now getting 8 srm instead of 12. I went back to the store but he already closed up. My question is...

I would like to avoid brown or light brown. When I think of a pumpkin ale I think slightly cloudy almost like a bluemoon. And copper orange similar to the skin of a pumpkin. That would be aesthetically pleasing to me. The beer calculator is saying it will turn out copper to red/light brown. I...

I will be brewing the extract version up tonight. But I have some questions. I really don't care for liquid extract and would rather use a dry extract. It's my understanding that light dme is the same as pale lme. Is that true? If not could someone with more experience brewing recommend a dme...

Awesome, thanks for the response guys. It shall be done. Its been in the primary for about 3 weeks so I plan on dry hopping for one week.

I was planning on dry hopping my IPA tonight but got to thinking how I should go about doing it. I have 1 oz of citra left over from earlier Im going to use. Whats the risk of infecting my batch with bacteria or something using this open bag of hops Ive had stored in my freezer? I don't...