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So I've eliminated the caramel 30 altogether and scaled down the dark and extra dark crystal quite a bit. Does this recipe seem reasonable? Thanks in advance to everyone for the guidance, I'm grateful to be able to draw from your collective experiences. Either way, HLT starts heating at 7a...

I'm mashing in with 2 lb of canned pumpkin and rice hulls, am working on spices now based on lighter pumpkin beers I've done in the past. Cinnamon, fresh ginger, whole clove, a little nutmeg, vanilla bean all in the whirlpool... Ratios likely to be worked out tonight.

I checked out some clones recipes for Moose Drool, and I'm marginally more comfortable with my choices. I'm definitely upping the oats and will likely make some other tweaks.

I really appreciate all the feedback! Let me ask a question in terms of the color, sweetness, and style. If I wasn't married to the Brown Ale guidelines, and in fact was trying to brew something on the sweet side to make a dark pumpkin pie beer, would any of your opinions change? To put it the...

I Would be grateful if someone with more experience with brown ales could take a look at my grain bill which will end up being a pumpkin brown. I'm basing the recipe off some sweeter London or Southern English Brown recipes, but scaled it up a tad to bring the est ABV from 3.6 to about 5. I'm...

see....the up all night thing I mentioned..maybe something with a just a hint of diaceytel would maybe give it that butter note a crust would want.... ha, BJCP be damned.....Or most likely, a horrible beer....

I guess I should add that pumpkin pie and sweet potato pie are super similiar in terms of taste, and both of the main ingredients IMHO are just a really good vehicle for the spices used. I have read recipes for pumpkin beers that recommend acorn squash, pumpkin, as well as sweet potatoes.

I think that is a fair comment.... but on the other hand (at least in my experience) real pumpkin translates best as pumpkin pie (of which I am a certified addict). I have had pumpkin soup and such, but really it is not a really overly used gourd in the sense that squash is..... When I think...

Sorry, yes.. Annapolis Home Brew. I have had great experiences with them, they have basically everything I need for my recipes and are super friendly. I have called them during a few brew day disasters and they have been able to save me every time. With that said, I live in Fort Washington and...

I used 2 pounds of lactose in my extract recipe last year and it seemed to work well in terms of what I was looking for (sweetness). I ended up doing a "mini mash" with that recipe, mashing in some libby's with rice hulls, some two row, and some biscuit malt. Honestly, I am actually on the...

Tell me more about this semi regular get together... I am looking to get out of the "adrift in the middle of the sea" mentality I have been in...

That looks amazing! The fall is super busy at the theater so I may look into this come the first of the year. On a side note, I am actually stopping by 3 Stars tomorrow to get ingredients for my next brew day. Although the hours are tricky, I appreciate not having to drive to Annapolis all the...

Thanks! It was funny, I approached my wife with "I want to start brewing again, but I'm gonna need to put some money into it...I'm not bottling".... She was on board once I explained to her we would have cold beer on tap. The second time around was so much better. I read and researched...

So this is long overdue (as I have been using homebrewtalk.com for awhile), but hello! My name is Mic, I live in Southern Maryland and work at a top regional theater in Washington DC. I have been brewing for 6 years total, however I took about 3 years off in the middle as I didn't have the...

So, I have recently made the leap into all grain brewing with good results so far.... I have been using the brew target software and have been concentrating mostly on SMASH beers until I lock down my system and get my legs under me. Most recently I brewed an amazing Vienna/Centennial Smash which...

I had thoughts of adding cold brewed coffee and maple sugar to the secondary and maybe backing off some of the bittering hops letting the coffee compensate... Still milling this around in my head.... Trouble is I want this kegged by saint pats, so I'm running out of time... I may be more...

How did this turn out? Was thinking about adding maple and coffee to a northern brewer kit I had lying around. Do you think the ratio of syrup to coffer worked out in your case? Any feedback would be great....