The TBR Homebrewing thread

lots of sediment in the pumpkin. Don't know if I mashed it at too high a temperature or what, but when I did it, I had no pulp left to strain out at the time, so I just threw in DME and ran with it. By next morning, I didn't have any yeast growth and there was about 2" of sediment at the bottom, I've been told that's somewhat consistent with what should happen, but it was kinda concerning. All good now, hopefully it comes around right. Since there's less liquid in the fermenter, I almost wonder whether it'll be stronger.

 

my first bottles of red are done and ready to drink. I'll be trying one tomorrow. Got a fat tire version going now.

 

I was looking through some of my stash and found a 7 year old honey porter. Um, it's good

 

incentive enough yet?

 

http://www.jbsumner.com/pages/brewinghistory/transcripts/

Very interesting history on old-school brewing. It's a lot of info, but by now, if you're brewing, geeking out isn't an option, it's already there.

 

Now that I've had the tons of holiday/winter brews, I get it. Wish I'd brewed one. Am getting a Scottish Export hit soon.

 

Brew one next time. It needs time to age. I have a 10 year old one that I plan to crack open this Christmas.

 

I'm gonna have to do that. That and the pumpkin ale (and the pumpkin porter I want to try) will have to be earlier in the year this year...just now tasting the pumpkin for the first time and it's (obviously) January. With that in mind, I guess it's time to get together a wit, a hefeweissen, and other summer ales soon.

The pumpkin came out really well though. I just used ebrew's recipe, and added a dash of clove. The pumpkin taste is barely there, almost wish it was there more (steeped the pumpkin at too high a temp, I guess), the spice taste is definitely there.






Besides getting another secondary fermenter (that I don't guess I need yet) and the Scottish Export kit, I got Brew Like a Monk and Extreme Brewing (the latter by the Dogfish Head guy). One thing about Extreme Brewing is that they do a pre-boil tea, for any specialty malts, other grains, etc and any early-boil hops that you'd normally throw in right at the beginning. Ever tried brewing that way?

 

finally got that Scottish export running and it should be a good one. Slightly peaty after the boil, but the original gravity came out low.

I'm getting a lot of positive comments on the pumpkin.

Jake's brew from last month, a russian imperial he added cocoa powder and vanilla bean to, is really good, but it should be better with age.

 

got a hefeweissen going. First batch I've made of anything that exploded out of the airlock. Fingers crossed there.

Got tons of people looking to drink my stuff here at work.