Recent content by Brewnoob1

I'm in!

Recipe? How much water did you use and what was your mash temp? Could your thermometer be off? Need a bit more info in order to be able to help.

You keeping them at lager temps if those are lager kits?

I'm in!

I've seen people make a spice tea and add it to the bottling bucket or keg...depending on how you package your brew if you want that fresh spice flavor in your pumpkin ale. Basically just add whatever spices you want (another 1/2-1tsp of pumpkin spice, cinnamon, etc) to a cup of water, quickly...

I'm considering brewing this this year and can't decide AG or extract. I'm really not a fan of thinking about a stuck sparge or taking 8 hours to complete an AG brew. I'm also not a fan of thinking about boiling that much pumpkin and losing a gallon plus some in the fermenter if boiling it in an...

Agree with both statements above. There is a lot of information and easily can become overwhelmed. Just follow the basic process of the brew, control temps, and most of all have patience. Good luck!

So it sounds like for those that have done this, you put the keg directly into the kegerator following racking from primary/secondary? There's no wait period to sit at room temp for a few days prior to adding to the kegerator?

I agree with DrunkleJon. Pumpkin is primarily for mouth feel and color. My last pumpkin ale I brewed last year only had spices with no pumpkin and it received excellent reviews from those that drank it. I've been asked to brew that annually for Halloween parties now. I think you're good either...

I've read both ways too so was hoping for real time experience as this is my first time that I'll be dry hopping in the keg as opposed to the primary for 7 days (post fermentation that is....I dry hop after 14 days but do so in the primary). I want the aroma to stick around longer as it fades...

Quick question for those that dry hop in the keg. Do you rack the beer over to a keg and dry hop at room temp for a few days before dropping the keg into the kegerator? Or do you add the dry hops and put the keg immediately into the kegerator?

After fermentation, you can remove it. Temp control is most important during active fermentation.

Extract has a "twang" that people talk about. It could be that. What are your fermenting temps like? If they get too high, that can cause some off flavors as well.

Regarding the topping off, if you are done with fermentation, I wouldn't touch it and just let it ride. Learn from the mistake and move on. I'd highly recommend a simple check list for brew days. That is what I do and it helps immensely...especially on longer brew days where I can't but help...

Not to mention some way of cooling the keg to drinking temps. You're looking at the 250 or so just for the kegging equipment. Then need to factor in the cooling apparatus whether it's a converted freezer or fridge. Don't get me wrong, I only keg and absolutely love it. Just know it's the startup...