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Old 09-17-2005, 01:42 AM   #11
FrewBrew
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Default Diary so far

My homebrewing diary thus far (this, my first, batch)

9/13
2 Small pumpkins

Cubed and removed rinds, broiled for ~15 minutes.
removed from broiler, added to 1 1/2 gallons of cold water, brought to boil
remove from heat
add grains, seep for 20-30 minutes
remove grains, discard
bring to boil again, then remove from heat
add malt, stir, add malt extracts and hops
stir until disolved
add heat until it boils and foams
remove until foam subsides,
repeat last 2 steps until it doesnt foam when under heat

During final boiling, add:
2 tbsp of cinamon
dash of nutmeg
pinch of anise seed

added 3 gallons water to fermenter
pitched wort into fermenter, let cool
stir to aerate
added yeast ~ 11:30 PM

9/14
Temp seemed a little high... around 72 degrees
7 AM - 1 - 2 bubbles / second - IT’S ALIVE!!!!
5:30 PM - went to move it to its final brewing place and noticed that the bubbling had subsided considerably. I removed the air lock, covered hole w/ (clean) finger, and shook it up to aerate... hope this doesnt cause any problems
After that, I reapplied the airlock, and added a little more water to it. Will check on it later

initial gravit 1.042
9/15
Checked for fermentation, still bubbling, slowly, but bubbling.
Made the decision today to transport it to a secondary, I’ll take a look at where it stands fermentation wise and probably transport it to the secondary tomorrow, and bottle in a week to a week and a half.
Temperature today dropped slightly to ~68 degrees

9/16
temperature ~68 still
transferred to 2ndary.
Gravity: 1.020 on the money
taste: VERY hoppy, kinda disappointed, wasn’t expecting a hoppy taste out of an irish stout... but c’est la vie. Im thinking the pumpkin will basically be completely unnoticeable due to the hop level.
On the bright side... there was still a decent amount of fermentation going on, as I could see plenty of bubbles!
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Old 09-30-2005, 03:43 PM   #12
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I just racked my pumpkin ale over to a secondary yesterday. Man it smelled great. Just like pumpkin pie.

Cant wait to drink.

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Old 09-30-2005, 04:23 PM   #13
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Quote:
Originally Posted by FrewBrew
Note: being that this is my first batch, Im using True Brew's Irish stout kit. I'll let ya know how it goes!
Hi FrewBrew,

I have 2 sisters that live in Rochester! Beautiful city.

I just bought my equipment and an Irish stout kit. I'm soooooo tempted to try your pumpkin recipe, but think since I've only brewed 2 times several years back, I should probably keep it simple.
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Old 09-30-2005, 04:30 PM   #14
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I use secondaries. :p
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good idea. get a few simple batches done first to gain back the sense of accomplishment and success... THEN start testing your limits and experimenting.

-walker

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Old 09-30-2005, 05:25 PM   #15
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In fact, that is now my goal. Get 2 batches under my belt and then make some pumpkin beer in time for Thanksgiving!

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Old 09-30-2005, 05:39 PM   #16
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I use secondaries. :p
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Quote:
Originally Posted by rhinostylee
In fact, that is now my goal. Get 2 batches under my belt and then make some pumpkin beer in time for Thanksgiving!
Not to be a party-pooper, but to have a spiced pumpkin ale ready in time for thanksgiving, you probably need to have already brewed it.

The spices and other flavors need time to mellow and meld, which could take 6 or more weeks.

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Old 09-30-2005, 05:57 PM   #17
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Well, then I guess I'm going to get 2 brews under my belt, brew the pumpkin beer, and pretend it's Thanksgiving!

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Old 09-30-2005, 07:37 PM   #18
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I propose that pumpkins be available any time of the year so we can have pumpkin beer (brewed with fresh pumpkin) at any time.

Lousy, stupid pumpkins.

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Old 09-30-2005, 10:24 PM   #19
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It's just like using fruit.

Buy it now, cut and clean, then freeze until spring time and brew then.

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Old 10-02-2005, 12:46 AM   #20
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I kind of got in on this thread a bit late, but I am currently brewing a pumpkin beer. It is only my second beer, but my rommies and I wanted one in time for halloween. This is what we did:
We baked one peeled and cubed pumpkin (about six pounds) until it was soft, put it in cold water with crystal malt and black patent grains, and slowly steeped it until it reached 158 degrees. We held it there for about thirty minutes. Then we strained it and sparged it and threw in six pounds of dark dry malt extract, the hops, and a bit of gypsum (this entire beer was very experimental). We put the spices and finishing hops in at T minus ten minutes, strained and sparged again, cooled and pitched the yeast. If anyone sees any major problems with this tell me I guess, but the beer is fermenting even now, and will hopefully be conditioned by halloween. It's appropriate I guess that I'm totally scared of what we might have done to our pumkin beer, but I'm trying to remain optimistic.

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