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I’m sure the water was too warm, but, disaster averted as it is now actively chugging away with no extra steps needed. Let’s hope the final product doesn’t show any signs it was stressed. Lesson learned for next time. Thanks everyone.

Flars, you were right, it must have been an extended growth stage, as it is now happily chugging away. Whew!!

I posted this in another sub-forum but I don’t think that one gets much traffic, so..... Well this is a first for me. I’ve been brewing for 7-8 years and worked part time as a brewer for a commercial brewery for 3 years....never had a bad batch. I brewed a breakfast stout on Brew Year’s Day...

Well this is a first for me. I’ve been brewing for 7-8 years and worked part time as a brewer for a commercial brewery for 3 years....never had a bad batch. I brewed a breakfast stout on Brew Year’s Day, OG 1.088. Hit all my numbers etc etc. It has coffee and chocolate additions. Pitched the...

Check out the Brewing Science forum! Lots of water info there.

Thanks guys. My paper will be focused more on union/labor issues, though history does play a big role. There isn't much info on current union trends, especially micro breweries, which is probably because few, if any are organized. Researching something beer related definitely makes the whole...

Subscribed....

Hell, I should just interview YOU for my paper. Over a beer or two, of course.

Just wanted to say thanks, mainly to Revvy, for all these links and resources. I'm taking a labor studies course at Wayne State and for our final paper, we can write about anything as long as it pertains to labor and american politics. I'm still not 100% sure what angle I'm going to take, but...

After alot of searching on the forums for the answer to your question, I finally went back into my notes and saw what I did when I was doing extract/specialty brewing. I roasted the pumpkin (butternut and acorn squash for my recipe) for an hour in the oven, then scooped it all out into a muslin...

Sorry, no facts here, but it's always seemed to me that once beer gets cold, then warms up again, it's never the same. That could be because my experience has always been with BMC type beer, so maybe it's just nasty to begin with :mug: It seems more "skunked" than usual after a temp change a few...

Brewed my Squashbuckler two days ago...it uses butternut and acorn squash, along with some sweet potato "syrup." Hope this year's AG turns out as well as last year's partial mash!

I got my hands on a bottle this past march while in La Jolla. Of course it was good, but I think my expectations were a little high after being on this forum so much. I liked it alot, but I think the rarity of it is what makes it so heavenly to some. Sorry if I pee'd on anyones parade.

So they did........ Serves me right for going through this stuff at work and not paying attention. My bad.

Just call me threadkiller.......

I know there are a ton of threads out there on stuck sparge etc with pumpkin beer, and I'm not trying to hijack the thread, but my question (and hopefully responses) will help with this one. I made a very good squash beer last year for halloween (pumpkin shortage.) At the time I was doing...

Thanks for posting this...I checked the site and found out I got 1st in Category 20 :rockin:

Had a blast last year, but can't make it this time. I have to work on friday (boooo) and have Seger tix for sat! Cheers to all who go.

Just got my scorecard. I was secretly hoping to place, but knew I wouldn't . :cross: My Brown Porter scored 37, 37, and 34, while my Fuzzy Blonde (fruit beer) scored 40 and 39. I don't know why I had 3 scores and 2...anybody have an idea? Could it be the BP was considered for the BOS...

I'm anxious too....this was my first comp. I entered a fruit beer, my Fuzzy Blonde, and a Brown Porter. I'm not expecting a whole lot, but some feedback would be great. I hope I entered the BP in the right category....we'll see what the pro's have to say about it. Good luck to all, though!