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Old 04-20-2012, 01:57 AM   #1
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Default fermentation in a pumpkin?

I am planning my pumpkin ale for this year. I've seen videos and articles on doing primary fermentation in a pumpkin... Is this possible?
Anything I should know ahead of time?

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Old 04-20-2012, 02:56 AM   #2
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I've seen those videos too. Personally I'd be worried about the cleanliness of the pumpkin. Not saying it can't be done, or hasn't worked, but sanitization would be a concern.

If you want to do the pumpkin thing, it seems safer to serve the beer out of a hallowed out pumpkin rather than ferment in the pumpkin. At least then the alcohol in the beer should prevent anything bad. If you're serving out of pumpkin, like at a Halloween party, the beer has minimal contact time with the pumpkin.

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Old 04-20-2012, 03:47 AM   #3
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I suppose you could hollow the pumpkin and use sanitizer inside it, then half your wort into 1 pumpkin and the other half into a bucket or something else so worst case is the pumpkin was bad now you have half a good batch?
Good luck let me know how it turns out

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Old 04-20-2012, 03:59 AM   #4
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Good idea, and I will be posting a detailed step by step for this brew..
It's gonna be by far my most complex brew thus far.

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Old 04-20-2012, 04:20 AM   #5
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You captured my interest. Subscribed.

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Old 04-20-2012, 04:38 AM   #6
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That's a cool idea. Post lots of pics, too!
Now I'm thinking about a giant pumpkin beer dispenser for a Halloween party.

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Old 04-20-2012, 04:46 AM   #7
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A buddy of mine did it. Turned out great. Here are some hints:

- Don't use sanitizer on the inside. Unnecessary
- Clean out the pumpkin right before you need it. Use a poker of sorts to make a hole in the "lid" for your airlock
- Make sure the wort you put in there is on the cooler side (<60*F)
- Pitch a generous amount of yeast to ensure they dominate the wort before any other microorganisms even get a chance
- Leave it in the pumpkin 3-4 days MAX. Transfer to secondary. This is one of the only times I'd ever recommend a secondary because that thing goes from looking fine to disgusting in no time


Good luck!

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Old 04-20-2012, 12:17 PM   #8
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Quote:
Originally Posted by Reno_eNVy View Post
A buddy of mine did it. Turned out great. Here are some hints:

- Don't use sanitizer on the inside. Unnecessary
- Clean out the pumpkin right before you need it. Use a poker of sorts to make a hole in the "lid" for your airlock
- Make sure the wort you put in there is on the cooler side (<60*F)
- Pitch a generous amount of yeast to ensure they dominate the wort before any other microorganisms even get a chance
- Leave it in the pumpkin 3-4 days MAX. Transfer to secondary. This is one of the only times I'd ever recommend a secondary because that thing goes from looking fine to disgusting in no time


Good luck!
soooo; If you are only doing a 4 day initial fermentation in the pumpkin, what's the point? Are you getting pumpkin flavors? Most of the "pumpkin" flavor we are acustom to are actually from the pumpkin pie spices we add. I always was of the impression that the purpose was to have a cool serving vessel, like a centerpiece at a party. N'est Pas?
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Old 04-20-2012, 01:41 PM   #9
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You gotta get something from four days of active fermentation in a pumpkin.

I was thinking about something like this for the fall harvest when we have our own pumpkins but I was thinking about making some sort of secondary addition of pumpkin guts and spices somehow. Haven't really thought much about it other than my gf loves pumpkin beer. This is an interesting idea though. Go for it!

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Old 04-20-2012, 01:45 PM   #10
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There are several threads about it on here. Do some digging and you'll find them.

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