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Old 08-19-2012, 10:45 PM   #1
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Default Pumpkin Ale canned pumpkin no grain bag?

I can't find a clear answer in any of the threads...


So, I'm making a Pumpkin Ale with canned pumpkin is it ok to add the pumpkin straight to the wort and let it settle out in the primary, or should I use a grain bag?



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Old 08-19-2012, 10:54 PM   #2
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I did that last year, depending on how much pumpkin you add, add more top off water/wort to compensate for absorption, I lost 3 gallons making 2 5 gallon batches.



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Old 08-19-2012, 11:00 PM   #3
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If you are doing all grain its best to add it in the mash, I have done it in the boil, never with a bag, and have never had an issue. Most of it will have worked its way out of a grain bag by the end of the boil anyway.

Side note: the pumpkin doesn't add that much to the flavor. Most of the pumpkin taste comes from the spices ago don't sweat the pumpkin usage too much

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Old 08-19-2012, 11:05 PM   #4
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Ok, good. I added 60oz of canned pumpkin. There's a lot of settlement. I added an extra gallon of top off water.


My first post should have said "should I have use a grain bag"


Thanks for the quick replies.

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Old 08-19-2012, 11:05 PM   #5
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It depends. Are you fermenting inside a pumpkin? If yes then no. If no then yes.

Also, why is no one racking on a can of baked pumpkin?

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Old 08-19-2012, 11:09 PM   #6
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Quote:
Originally Posted by Darkbrew
Ok, good. I added 60oz of canned pumpkin. There's a lot of settlement. I added an extra gallon of top off water.

My first post should have said "should I have use a grain bag"

Thanks for the quick replies.
Why did you add top up water? You just took your gravity down and diluted your flavor for no reason. Sure, you might get 4.7 gallons instead of 5 but isn't 4.7 gallons of proper tasting beer better than 5 gallons of watered down beer?

All beer has trub, pumpkin beers always have more than normal.
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Old 08-19-2012, 11:13 PM   #7
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Quote:
Originally Posted by MisterTipsy View Post
It depends. Are you fermenting inside a pumpkin? If yes then no. If no then yes.

Also, why is no one racking on a can of baked pumpkin?
I was reading a thread earlier about someone who discovered a source of infection was from racking onto pumpkin. And some resposes were because of the unconverted starches. This is just recently what Ive read so,whether other people do this successfully Im not shure exactly. So I hope this is helpfull,but I would look into it. But since I see many recipes even kits that just have you boil pumpkin in the wort and then strain or rack from that as you normally would I dont see the difference.Still unconverted starches? Maybe the fermenting beer is just more vaunerable with more of the starches?
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Old 08-19-2012, 11:18 PM   #8
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I doubt an infection would occur in the secondary. Especially using cooked canned pumpkin. There is enough booze to kill the bugs.

Now, fermenting inside a pumpkin would probably create an infection, but that may be welcome.

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Old 08-19-2012, 11:25 PM   #9
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Quote:
Originally Posted by MisterTipsy
Now, fermenting inside a pumpkin would probably create an infection, but that may be welcome.
Saw a pic recently of someone tapping a pumpkin cask-style that had been used as a fermentation vessel (or so it seemed)...
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Old 08-19-2012, 11:26 PM   #10
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My starting gravity is 1.044

Target was 1.042 - 1.046. Would the pumpkin puree floating throw off the OG reading?



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