OP Matt still never said please. This is too funny.

Higher OG only works if you also use a poorly attenuative yeast such as S-33 or Windsor. These are great yeasts but less capable of eating some of the malt sugars. Windsor can't eat maltotriose at all, S-33 can eat some but not all.

Oh yeah -- duh -- and you can also try a less attenuative yeast. Are you by chance using US-05? It's a crazy attenuator. Try S-04 instead. It's a high attenuator, but not nuts like US-05. Play around with different yeasts in general. Some might leave you with the body and mouthfeel and...

You can try mashing for less time as well. Fewer starches and dextrins converted if you mash for only say 30 minutes instead of 60 or whatever your normal mash time would be. It doesn't always work and depends a lot on your process and equipment, but there could be some benefit in doing that...

Throw some dissolved gelatin in there (look for Knox brand or generic equivalent) and hope for the best. Voss *is* known for being a bit hazy, but time and possibly gelatin can help clear it.

<---- Milwaukee native, now settled 90 minutes north. I'll see you guys there. :)

And.... ...HOW DID IT TASTE?!?!

I have used Nottingham dozens of times. It is a consistently good attenuator. Rarely has it been below 76%, and never has it been more than 81%. Average is a solid steady 77%. Most batches are between 76 to 80%. I recommend slightly under room temp, 65-68 F is great.

Pumpkin does have flavor. The question is... does it improve the flavor in the finished beer? Debatable. Pumpkin does have starch. I prefer not to put starch into the fermenter. Should be mashed, IF you're going to use it. Do you HAVE to? Of course not. But then you're adding starch and...

If I used pumpkin I would toss it into the mash. That being said.... I wouldn't probably use pumpkin, just a tincture of spices, added to taste on bottling day.

That's funny that only one person got their account deleted. I couldn't figure out a difference until I noticed one person said please. And now two. Good luck latest guy who DID say please! :)

I've only done a mash out maybe twice since I started brewing, and that was because I knew it would be a few hours before I could bring the wort up to a boil. If a mashout is helpful in some other way, there is something not great about other aspects of your process such as the crush...

I have medaled with extract peers several times. It can be done. They can be good. On average I’m sure extract brews are better today than they were historically.

I've apparently got small Balls.

I don't know how much lemonade I would add per unit beer, perhaps 50/50? But as for sweetening with lactose, I certainly have an opinion: Try 3/4 pound lactose per 5 gallons. Scale up or down as needed, but that is a great starting point in my experience with sweetening various beverages...