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We used 2 cans of pumpkin (16 oz?). We weighed the pros and cons of how much and when to add, and decided we didnt want to lose beer to the pumpkin trub left in the carboy. Guess we lost a little to the stuck sparge. Oh well. Allspice is a berry and is used in jerk spice, but also its flavor...

Just as an update: we brewed this last weekend and ended up hitting OG 1.055. Never again will I add pumpkin to the mash. That stuff CLOGGED even our brew in a bag system. For an otherwise uneventful and efficient brew day, the mash and sparge easily took 2.5 hrs. We also went ahead with...

Hey all! We're trying our hands at creating a pumpkin porter and wanted some advice on recipe creation. We're also doing it as a sort of "clean up the leftover malts" kind of beer, so some things like black patent malt are getting replaced with midnight wheat and such to just use up the...

So after numerous brews, I've accumulated a series of leftover malts, and was wondering if anybody had any ideas of what to do with it. Thoughts? We've got: 7.5# pilsner 4.5# wheat 0.5# Melanoidin 0.5# Caramunich 0.5# Carafa II 0.5# Black Prinz 0.75# Midnight Wheat 0.75# Chocolate malt Maybe...

Interesting read, especially that they use sour malt. Also fun to practice my german in this context! Thanks for the link! And yea, I know that the "Red X" wasn't around then. From what I've read and even studied a bit, it seems back then there wasn't quite anything like what we have in pale...

When talking to the brewers there they mentioned that they use "Rotmalz" as their specially roasted malt. I wasn't sure quite what to make of that so I went with what I could find - German Red X Malt. Since it could be used entirely by itself, we went ahead with it (I suspect its a mixture of...

Hey all, While in Nuremberg, I had an amazing beer, called a Rotbier, at a brewery called Altstadthof that was hands down one of my favorites that I'd had there. It was malty, caramel-y, tasted like a deeper and more complex märzen, but not quite in the dunkel territory yet. Best of all, it was...

Update on the above: FG was 1.011, and a long cold crash made it crystal clear. Only a little over 2 weeks in the bottle and it tastes phenomenal. Its malty and has a touch of chocolate and nut flavor. It tastes intensely, for us, of roast, caramel and a touch of burnt sugar (in a good way)...

Hullo all, I had a few quick questions regarding my water. I've attached the report. When brewing, i've been adding calcium chloride, campden tablets, and occasional baking soda (to fix pH). Sparging has almost always needed lactic acid. Any thoughts on this set up? Is there anything I should...

Hey all, We recently threw a scottish 60/- in the fridge, using S-04 at 64F. It bubbled away for a few days with a krausen. This morning it had it, but 8 hrs later its gone. The yeast is still bubbling away, making the wort/beer look kinda effervescent. There are what I can only assume are...

We just tried this (using Mar. Ott instead as base) and ended up with a stuck mash! It could possibly be our aging steel braid system, but we added rice hulls before giving up and using cheesecloth to manually strain the malt before re-soaking and repeating with the sparge water. All in all a...

Hey all, another update. The beer (now a little over 1 month old) is phenomenal. Its gotten rave reviews from all that have tried it. This seems to be a malt-lover's dream. People are constantly requesting that we brew this again, even though we still have numerous bottles left. Lets see how...

So our Father couldn't resist opening one (I know, its wayyyyyy too early, but who cares), and we tried it. And I have to say I'm impressed. Though its def green by oktoberfest standards, it is an ale so I suppose its not too bad. Caramel, malty. Possible biscuit or slight breadiness. Honey...

So we fermented at 60F for a week, and took a reading: 1.016. I ramped it up to 68F for about 5 days, before dropping it to 38F for 3 days. We bottled today. It was beautifully clear, and tasted quite nice (w/o maturation or carbonation). FG was 1.008, a little lower than we intended but it...

Yeah, as of this morning at 8:15, it was already looking like it might be making a run for it! Got about a gallon of krausen there. Thats at 60 hrs or so.

Anyway, I've got this in the fermenter right now, sitting at 60F (15-16C). OG came in a little low at 1.055, but I've still got to work on that anyway (sparge method needs work). This is the recipe I ended up using: Recipe Name: (m)Oktoberfest Type: All Grain Style: Märzen Mash: 60 min @ 152F...

Hey all, we're going to try our 4th brew soonish, and 2nd all-grain. We were thinking about doing an Oktoberfest, but unfortunately don't have the necessary equipment to lager. So we settled on doing the Märzen style, but as an ale. Our draft recipe is below, cobbled together from other...