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Old 01-26-2014, 06:48 PM   #1
docpat1
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Default Pumpkin Ale

Hi, I'm a newb to home brewing. I've made 2 batches of pumpkin ale based on a recipe from Midwest. I have a chemistry background and grew up in a restaurant so I can follow a recipe and keep things clean. Anyhow, I know adding in brown sugar can make it a "thinner" ale, but I also got a taste, a tang, if you will. Is that normal with pumpkins, especially using LME and partial mash? Is there a secret to making it creamier? Do I need to go to al grain? Oh, was using one step, and some stuff I rinsed quick, but not everything if I remember right.

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Old 01-26-2014, 09:33 PM   #2
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Oh, my wife had crockpotted the pumpkin and she froze the punkin juice to use to cool the wort. Also has used ice in the first batch. Maybe picked up a strain of sumtin sumtin?

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