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Sounded like you were going to use actual vanilla bean pods. Yep (was one bottle actually - make sure you get the one without preservative - it'll probably kill the yeast), used natural vanilla extract. There's a double concentrated 50mL bottle in the supermarket as well as a plain 100mL bottle.

1. Not sure how much vanilla bean would get the desired flavour - maybe google it ;) 2. 2 weeks. 3. Didn't. 4. Have no idea, just generously drizzled the pumpkin. A lot was left behind on the tray.

Nah, it's added post primary fermentation. You can either do it on beans in the secondary, or since I used extract, I just added it with the priming sugar at bottling time (and I didn't do a secondary).

Hi! a: yeah, they are the brewing salts I used for the mash, put them in at the start of the mash (not the boil). b: As Shane R said. c: Hops, I do the no-chill minus 15 mins rule (I do BIAB & no-chill too). I did the spices with the 5 minute hop addition post cube chill like argon's...

Ahh... worked out how to get the other format from Brewmate: Imperial Pumpkin Ale Spice, Herb, or Vegetable Beer Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 9.147 Total Hops (g): 54.19 Original Gravity (OG): 1.093 (P): 22.2 Final...

Thanks Siborg! I had a great night. It's good to meet a lot of you here and put faces and names to people as well. Like many that has posted before, it was a rather slow start this morning. I am still truly overwhelmed by the reaction to my third ever brew (second AG) - the imperial pumpkin ale...

Here's the other Imperial Pumpkin Ale that I made that didn't make the swap, but was enjoyed by those that were at Siborg's last night: Imperial Pumpkin Ale (Spice, Herb, or Vegetable Beer) Original Gravity (OG): 1.093 (P): 22.2 Final Gravity (FG): 1.022 (P): 5.6 Alcohol (ABV)...

Since I have the camera out, here's what was in my glass. That bulb at the end is rather deceiving, you think it's empty but more beer keeps coming!

It wasn't meant to be a kriek, but it seems it might be part kriek part porter! I might bottle it and see how it goes. I am more fearful now as I have mixed it all up. Just to continue my streak of bad luck, my shiny new refractometer arrived in the mail today (seems it got here from...

Yeah, the first thing I did when I saw it was to get a sample and taste and get the wife to taste. It had sourness and nothing like what it tasted a week ago :( . I broke up the coconut head, but I'll take a pic anyway tonight.

I attempted in brewing a Cherry Ripe Porter (inspired by True South's Cherry Bomb at the Local Taphouse's GABS back in February). It's the first brew I've attempted with fruit additions post fermentation, into the secondary. The initial tasting when I racked from the primary to the secondary...

I can bring a few dozen beer glasses, they are pretty thin walled and fragile - but free!

Wow, awesome site, congratulations! Yeah, that growler caught my eye too, I would love one! I found them in the states (I assume that's where they came from): http://www.mrbeer.com/product-exec/product...Classic_Growler

Found a can of this once that someone had left behind. I put it in a couple of snail traps I had, even the snails avoided it!

I have read that Blackhearts & Sparrows Wine in Melbourne (3 locations) still have Empress in stock.

Holgate's keg has almost run dry and only 133 bottles were released, I wouldn't want to be hunting for it now. I got a bottle from Slow Beer a couple of hours after they were released (1st June) and a couple of hours before they sold out! It's not cheap either, but sooo :icon_drool2: You'll...

Me too (on second ever brew). :icon_cheers:

I had lots of ideas when getting into AG (about 4 weeks ago - must thank Thirsty Boy for his G&G BIAB demos), I avoided starting with a more difficult brew and started with DrSmurto's Golden Ale. It seems to have turned out good (I hit my targets, smells and tastes wonderful), and in hindsight...

In the "Brew Day" section of BrewMate, this is called "Losses to Trub and Chiller", enter about 4L here to start with. Make sure you have set it up to use BIAB settings and in the "Mash" section, it'll tell you the amount of initial water you need for the mash and at what temperature to hit your...

Hmm.. the wyeast website says that 40 seconds of shaking the fermenter is all that's needed to get full saturation without pure O2 injection - faster than a pump & stone.