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Old 08-11-2009, 11:36 PM   #11
Revvy
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Spices should be made into a "spice tea" to extract the flavor, then added to the boil at flameout...adding to the boil can create undesireable flavors. Not to say it won't work, but the tea works amazingly well.
I think I might try that this year.
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Old 08-11-2009, 11:38 PM   #12
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I cut them up 5-7 baking pumpkins bake @ 350 for an hr or so and add them to the mash

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Old 08-12-2009, 02:34 AM   #13
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A professional pumpkin grower, huh? Pretty cool...

But you will have to change you handle on here to something cooler, and that reflects that....

Your real name wouldn't be Pete, would it?



Cool! Good luck with that...now you really have to perfect your pumpkin ale.
LOL, SEMI-professional......Have to secure the land first.

No, I am not Pete......But "Patricks Pumpkin Patch" has a nice ring to it.
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Old 08-12-2009, 02:37 AM   #14
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LOL, SEMI-professional......Have to secure the land first.

No, I am not Pete......But "Patricks Pumpkin Patch" has a nice ring to it.
So you are a "P" name? ANYTHING beginning with a p will have great alliteration!!!

Pete's semi-Pro Pumpkin Patch, Purveyor of Perfect Pure Pies, and Prime Pumpkin Ales!!!

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Old 09-12-2009, 01:45 AM   #15
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So, I will be buying some left over pumpkins from this year to aquire more seeds for next year.
I am not sure I would do that.

Unless you know your buying heirloom types, you may very well be buying hybrid fruits. If they are hybrd, you have no guarantee they will bear the same thing next year. Many hybrids tend to 'revert' to the parent unless harvested at just the right moment. Squash (pumpkin is a squash after all) is very susceptable to reverting.
Like you, I am planning on growing pumpkins for brewing next year. I will source heirloom seeds looking for high sugar contents, ie: more fermentables, but really looking for good pie varieties. Then I can save the seeds for next year. Not all pumpkins are the same eh?

I hope to catch the early pumpkins at the farm stands for something maybe ready for Thanksgiving. Then, a latter brew that will be the "Best of the Season" which will go into bottles & storage for 2010.

I would post my recipe but it is still in flux and probably will be until brew day.

To be continued...
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Old 09-12-2009, 02:19 AM   #16
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there is always this fantastic set of pictures i will never fortget: brewing IN a pumpkin

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Old 08-26-2011, 08:37 PM   #17
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Somebody posted on here once that they cut up the pumpkin, then grilled it on their grill and added it to the mash. Anyone have the link to that thread?

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Old 10-24-2012, 07:10 PM   #18
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after losing 1.5gallon to pumpkin guts and other trub, i think i need a better mechanism for keeping pumpkin out of the fermenter

http://www.grainger.com/Grainger/Reu...iner-Bag-2AJT4

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