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Meatfoot · 09-28-2012, 03:59 PM

Well so far everything looks and smells amazing. The beer is bubbling, after I got another yeast pack because I didn't trust the already smacked one from NB. I did add an extra tsp of pumpkin spice in addition to the NB spice in the kit. My only issue is that I messed up on the directions. The instructions say add half the LME at the beginning when you usually would and the other half 15 min before flameout. I didn't read through and put it all in before the boil. Is this going to ruin the beer?

ericj · 09-28-2012, 04:18 PM

it should still be ok. the late extract addition is to reduce any off flavors that may arise with the extract boiling for 60 min and caramelizing. i think it also gets rid of the "homebrew" taste that extract beers can have. i dont think it will be too big a deal with this beer though because there are a lot of other flavors going on.

check out this link for more info on late extract additions

http://beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/

**Wine2Beer** · 10-02-2012, 05:28 PM

I just racked this one last night, so far so good. Still has more of a beer/yeast smell than anything pumpkin, but is still finishing fermenting. Color is a beautiful dark amber, has a lot of promise. Hoping this will be ready to drink by Halloween!

**lactardjosh** · 10-02-2012, 09:25 PM

I bottled this on Sunday, primed with brown sugar. 4 weeks until Halloween...this should be perfect by then. Tasted pretty good going into the bottles.

itsernst · 10-02-2012, 09:38 PM

How much priming sugar did you guys who bottled add to this (5 Gallon)? I am ready to get this bad boy going!

**lactardjosh** · 10-02-2012, 10:08 PM

I used 3.71 oz of brown sugar based off the NB priming sugar calculator:
http://www.northernbrewer.com/priming-sugar-calculator/

**Wine2Beer** · 10-05-2012, 01:09 PM

Quote:

Originally Posted by lactardjosh

I bottled this on Sunday, primed with brown sugar. 4 weeks until Halloween...this should be perfect by then. Tasted pretty good going into the bottles.

I've never tried priming with brown suger, is it quicker/slower/different to carb up? Interested in what flavor boost that might give, thanks

**lactardjosh** · 10-05-2012, 06:31 PM

It should carb up pretty much the same as table sugar, just hopefully a little of the molasses flavor from the brown sugar will be left behind. This is the first time I'm trying brown sugar, so we'll see. Sounded good to me, so I tried it.

nicow5 · 10-05-2012, 06:42 PM

I've had this kegged and carbonated for about two weeks. I added about a extra tsp of pumpkin pie spice to the boil. Beer seems to keep getting better the longer its aged, very strong spice taste at the beginning.

OpsGuy68 · 10-05-2012, 06:52 PM

Just finished conditioning a NB pumpkin ale. So far (3rd beer), it has a nice malty taste upfront followed with a slight spiciness. This time I just followed the directions. I think next time I will add more spice or try real pumpkin. Also, the yeast packs I get from NB are sometimes a little inflated. I think this may be due the heat in transit. It hasn't caused any real problems so far. I used about 4.6 oz. of corn sugar.