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Yup. I did this for a while and it worked great. Just be sure to check the water levels... if that heater gets out of the water it will stay on all the time and might be a fire danger or something. If I recall my stupidity correctly, I had the water level too low and just the heating part was...

I would seriously consider making a small batch of something that heavy. I find a one or two gallon batch is a great way find out "what if" without shelling out $100 for ingredients that may or may not pan out...

I mostly do BIAB, and this will probably be the same... so the pumpkin really isn't much of a concern. Maybe some day I will be all fancy and go mainstream, but the beer usually turns out really good, so I don't have a whole lot of incentive to change... for now.

So I'm looking for advice to see what more experienced folks think, but here's the basic recipe: 7 gallon batch Grain bill: 15 lb Briess 2 row 4 lb Lt. Munich 1 lb Chocolate malt 12 oz Crystal 60 12 oz wheat (red?) 4 oz Carafa Special III 5 lb or so of roasted pumpkin Hops: 1 oz...

I'll put the question first and then the explanation of why I'm asking second... Question: Has anyone else noticed a re-invigorated fermentation with Wyeast 3724 upon adding fruit? Any thoughts on why this might be... (in this case, I don't think it's just the added sugar since it's...

Thanks for the advice! I'm wondering how much of an effect the Warrior would have on the flavor if I used it at say 60 minutes. I don't have a lot of experience with Warrior as a bittering hop and would like to know how much of a flavor it might impart. Any thoughts?

This weekend I will be brewing (hopefully) a saison similar to the one I made last year. It's pretty straightforward as far as recipe goes and I'm using the Wyeast Belgian Saison strain of yeast. (The specialness of it comes from the rhubarb that gets added to the secondary.) The snag is that...

I have done it with commercial beers a few times and it works fine. The beer will be a little different, but still good, even after a few months. I've shipped a few beers to buddies this way and their tasting notes match mine pretty closely. If you're going to tackle it, get everything as...

This is kind of where I'm at... it's not outrageous and barely detectable... I'm guessing it's more the paranoia kicking in, but wanted to see what everyone thought on the matter. I'll check the larger starter and see what I think and make a call. Sounds like infection is pretty noticeable...

Alright, so I'm a little paranoid with an infection in the last few batches... Anyhow, I'm working on a Two Hearted clone and got a bunch of yeast from bottles that has been going (bumped it up to about a liter last night). When I stepped it up last (and I'm a fairly careful brewer) I noticed...

This was my first kit ever. Turned out very nice.

Dry hop with blue pills? (So sorry, but I couldn't resist.)

SCORE!!!! Screwdriver IPA? One of my favorites, but I was holding back the recipe. Didn't I read about someone with a bat in a fermentor a while back?

Hopslam! Hopslam! Hopslam!

I had a slow start on yeast that had been in the fridge for 3 months here... Wyeast 3787 if i got my numbers right. It took a little under 24 hours to get any activity in the bubbler and I was kicking myself for not doing a starter, but I changed plans last minute and went Belgian rather than...

In a land before time, I scrubbed my carboys the old fashioned way, brush in hand, with a Cro-Magnon primitiveness to the whole operation, feeling ashamed that technology had passed me by. Please help a caveman modernize!

So a quick update is in order... This was a little bit of a scary experience, even given my understanding of the rule "don't freak out about strange fermentation stuff," but the final product is darn tasty. It lacks a little bit in the malt bill, if I had to be honest, but man! I love it...

Looks cool! Sign me up, please.

Alright, so I went ahead and bottled the rhubarb saison experiment. I really like how it tasted going in to the bottle, so we'll see. It's pretty edgy and tart, though. Since you seem to have a little experience with all this, how do you strain it when you go to bottle. It gunked the heck...

So the basic idea was to take a saison extract kit and add rhubarb in the secondary. (I used the High Gravity Maison de Ferme kit with Wyeast Belgian Saison yeast... can't remember the number offhand.) Primary went fine and I racked it to secondary on top of 3 lb of rhubarb that had been...