Originally Posted by Loudog
Hey Craig, I have a few questions... How much brown suger did you add to your batch? I'm assuming it's 5gals. was the vanilla over powering? and Last I was thinking about adding pumpkin to my winter spiced ale when I rack to the secondary but not sure how much, any thoughts... I'm kinda looking for that same Pumpkin pie beer too.
Any help or thoughts would be a great.
Sorry for not getting back to you sooner Lou, been working on starting a new business venture!
This pumpkin beer is the best I have had. If I had any complaints, there is not enough "spice" flavor. I can definitely taste it, but it is probably mellowed out by the vanilla I added. As I mentioned, I didn't add any additional vanilla to the secondary, and it has been in the bottle now for 3 1/2 weeks.
To answer your questions, I used 2/3 cup brown sugar with 2 cups water, brought to a boil and added to bottling bucket. This was the best thing I could of done to this beer in my opinion - it brings out a remarkable flavor and as I have mentioned friends of mine are willing to buy this beer off of me because I can't bring it to myself to give more than a beer or two away to them!
2nd - if you do add pumpkin to the secondary. I would recommend skinning the pumpking, chunking it into cubes, and baking it before adding it into the secondary.
I can't speak to keeping it in the secondary, as I only used the pumpkin meat in my boil, and it has just enough pumpkin flavor, without the pumpkin PUNCH in the face I was trying to avoid.
Probably the best beer I have brewed, and planning on making more this weekend (if I can find the pumpkin around - they removed pumpkins from all grocery stores the day after Halloween here! Might try canned (blah!)
Let me know if you have any other questions. I paid a little more for the freshest of all ingredients-