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stbnj · 06-05-2011, 03:13 AM

Hi! I was wondering when everyone starts to brew their fall beers? I want to make sure I am leaving myself enough time so that I have a decent finished beer to share, assuming everything else goes correctly. I am thinking a pumpkin ale or porter. I will also be doing this as an all grain brew. And also, any suggestions as to a fall beer besides a pumpkin beer? I love pumpkin beers but there are so many good commercial ones that I like, I was thinking of what else I could brew that would be a nice Fall beer and would be different from the commercial offerings. Thanks in advance for your help!

HomebrewMTB · 06-05-2011, 03:23 AM

These days you get get pretty much anything from a commercial brewery. Brew what you like. Oktoberfest would be another good one for the fall. Make it now and lager all summer long.

Joe_K · 06-05-2011, 03:48 AM

I'm planning on brewing my Pumpkin Ale next week. It should be great by thanksgiving. I currently bottle.

douglasbarbin · 06-05-2011, 04:20 AM

I brewed mine about 2 or 3 weeks ago. I put gelatin finings in it about 4 days ago, and it is currently lagering @ 36º. I plan to lager for a month or two, bottle it, store the bottles for another month or two, then enjoy the hell out of it.

frazier · 06-05-2011, 05:52 AM

Quote:

Originally Posted by HomebrewMTB

Oktoberfest would be another good one for the fall. Make it now and lager all summer long.

This is my plan in a nutshell.

**unionrdr** · 06-05-2011, 10:32 AM

When I empty my original fermenter tomorrow,I want to brew up my "whiskely" ale. It's a cooper's OS Dark Ale can/ale yeast (starter for yeast),3lbs Munton's plain amber DME,& Kent golding & Haulertau hops. I had wanted German Tradition hops,but all gone till harvest in September. Too bad,it's a smoother finishing hop.
But,anyway,I want to brew it up,then secondary for a week or two with 4oz medium toast French oak chips/Beam's Black,8 year old bourbon. About 3 or 4 jiggers soaking together for the whole fermentation time before secondary.
Then bottle it up with o2 absorbing caps & age till September or so.

**Revvy** · 06-05-2011, 12:02 PM

You really want several months for any Haloween/Turkey Day pumpkin and spiced beers to come into their own. So anytime between now and July is probably good. I made the mistake of trying to do it on Labor day, and it wasn't ready by Haloween on year. So early is the better. They tend to be higher grav beers and higher grav beers need more time to mellow.

You might be interested in doing to fall beers from the same grainbill like I did with my Partigyle Pumpkin ales as chronicaled here.

**unionrdr** · 06-05-2011, 12:16 PM

You're right about that revs. That's why I thought I'd forgo the summer wheat stuff,& get my Whiskely ale bottled & aging in time for fall. I'm still trying to get my life/$$/brewing schedule sync'ed up. We'll have two batches ready for the 4th as of this weekend. Then,by the time my whiskely FG's & goes into secondary (also our bottling bucket),my wife can start another summer brew. That way,by the time we'll need the bottling bucket/secondary,it'll be emptied into glass bottles to store/age. Then go back & bottle the summer brew. That's my reasoning in regards to timing. Not to mention,two FV's.

Conman2U · 06-05-2011, 02:18 PM

I was just asking myself this same question. Thinking of a Pumpkin ale, but to be honest, I have never tried one. The flavors sound awesome though

onipar · 06-05-2011, 02:25 PM

Okay, so here's a question. I wanted to make a pumpkin ale (not lager) for the fall, but I also want to use fresh pumpkin.

How are you brewing a pumpkin ale *now* with fresh pumpkin? There won't be fresh pumpkins in my neck of the woods until closer to late august.