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All of the flavor is going to come from the spice unless you actually do something to the pumpkin...like roast it. I bought some sugar pumpkins, cut them into quarters, roasted them, then scooped out the goods. That way you get some caramelization and some actual flavor from the pumpkin rather...

I dry hopped a Stone Verticle Epic Ale recipe (08.08.08) for a couple months (2 ounces of hops) and had no grassy flavors at all. In fact that beer tasted extremely fruity, people though I put some fruit extract in actually. The fruit flavors have decreased over time, now a year later they are...

Do you use city water? Do they add choloramine to the water? If so, add some campden to your mash or boil water. If your Apfelwein tasted like **** when done fermenting it is going to continue to taste like ****. Mine was good when I bottled and actually has not changed much over time...I...

Attenuation and bitterness are two different things. I suppose some left over sugar will help "mask" some of the bitterness...is that what you are trying to accomplish? Use less hops for very little bitterness. I don't know if adding maltodextrin is going to do much other than add mouthfeel...

I had a chance to enjoy a couple pints of Pliny the Elder this past summer. It was very good, one of the best IIPAs I have had. It wasn't hands down the best, but was way up there. I have not really heard all that much hype about homebrewed clones of Pliny the Elder. Not sure how you can...

To put it simply, I don't think it is worth it. A day or two in the fridge will drop the hops if some are still floating but I would think that it would slosh on the way home unless there is pretty much no airspace and your drive has no turns. Seems like more hassle than it is worth. Just get...

I would imagine you are doing extract recipes otherwise you would need some evaporation after sparging or be willing to put up with pretty bad efficiencies (or I suppose making beers will really low OG). If you are using LME or DME you don't have to worry as much about DMS since most of the...

I just brewed this and noted a couple things. The first is that the real deal has a lot more hop aroma. I definitely think there needs to be some dry hopping here. The second is that the sweetness is "different". I almost think the 120 should be increased to 1 lb. and the 40 either...

I kept some in primary for 6 months (lazy!) and it was just fine.

I keep telling myself I am going to but haven't done it yet. I did buy a corker and some corks to bottle up the Ed Wort's Apfelwein I made, so I am a little closer I guess. :)

Did you up the temp? Wyeast 1388 is a weird one and will start fast but likes a nice temperature increase to keep going. Even then it usually takes a few weeks to really dry out.

I would say if it has not worked itself out by now or at least made tremendous improvement, it just isn't going to happen. If it is truly crap, then pitch it and call it a learning experience. The longer beer ages, the more subtle the changes, so you should notice most improvement/difference...

Did the room it is in just get hotter?

I agree, the temp swings in the attic could cause the yeast to drop and finish way before they are done. I would use a high temp and hold steady, I am currently fermenting mind in a water bath with aquarium heater and towel over it. Works great. I also have a fermwrap but needed it for...

As Belmont points out, Jamil is not talking about pitching onto a yeast cake, that would be major over pitching and although probably not as bad as under pitching it has drawbacks also. Washing yeast is really quite simple so I would say it is worth the time. I generally just swirl the cake...

I never had any problem doing this either. These were beers in the 1.05x range and they were pretty much done after a week anyway. I figured the temp bump just made the yeast in the secondary clean up faster.

That is why I like my refractometer, hard to accidentally break and only takes a few drops of wort/beer. I admittedly still use my hydrometer (my second one, first broke) quite a bit.

Sounds risky in a Pilsner, any flavor is going to really stand out. I don't mind some fruit and chocolate flavors and aromas in beer, but only when they come from the malt and yeast. Then again, there are plenty of people who like blueberry beer and cherry wheat...just not my bag.

The gravity was not budging, was stuck for the last week and barely dropped the week before. I was very uncomfortable leaving beer on a yeast cake at 90 for more than 3 weeks. Actually listed to that too, but tried higher when it slowed down because I read that Saison Dupont ferments at 92...

My saison decided it was done at 1.030, that was 3 weeks in primary ramped up to 90 degrees. It just wasn't going to go any further, no change over the last week. I was racking the beer off the cake and going to pitch champagne yeast to dry it out. Then I decided why not take the yeast from...