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Old 08-30-2013, 12:16 PM   #211
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I add them right to the keg, then rack onto them. I'd suggest boiling up about 1/4 cup of water, then let it cool and add the spice once it reaches 180. The vanilla extract I use is literally just vodka with vanilla beans that have been soaking for a few years, so it is sterile by default.
I always just add the spices to an ounce or so of bourbon or rum. That way the heat doesn't volatilize any of the aromatics, and the rum is a nice, but subtle, flavor addition that fits very well.
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Old 08-30-2013, 11:03 PM   #212
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Brewed this last year...The fermentation was so violent it blew the lid off the bucket. Definitley be prepared with a blow off tube.

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Old 08-31-2013, 12:41 PM   #213
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Excited to make this! Ill use actual pumpkin though. It'll be interesting cause I've never added anything else but grain to my mash

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Old 08-31-2013, 02:17 PM   #214
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Excited to make this! Ill use actual pumpkin though. It'll be interesting cause I've never added anything else but grain to my mash
I'd recommend baking/roasting the pumpkin before mashing it with some brown sugar and spices, otherwise it doesn't lend much to the beer.
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Old 08-31-2013, 02:18 PM   #215
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I always just add the spices to an ounce or so of bourbon or rum. That way the heat doesn't volatilize any of the aromatics, and the rum is a nice, but subtle, flavor addition that fits very well.
That's a good idea, and I've had some variants with Rum that I liked, but I personally just want the spices in this beer, so I'd probably use vodka.
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Old 08-31-2013, 02:20 PM   #216
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Yea I know I had a minor mishap in my calculations. I am going make it again soon. My fermentation however has been crazy so far with s04.

Attachment 142916

Good thing I had garbage bags below them.
Yep, that's typical for this beer, it's a monster.
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Old 09-07-2013, 06:01 PM   #217
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Quote:
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I'd recommend baking/roasting the pumpkin before mashing it with some brown sugar and spices, otherwise it doesn't lend much to the beer.
So how long do I bake canned pumpkin for?
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Old 09-07-2013, 07:13 PM   #218
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I bake it for 60 minutes on a very shallow pan with spices and molasses. With canned pumpkin you nay not have to game it that long but I really enjoy that flavor myself.

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Old 09-09-2013, 01:35 AM   #219
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Well, maybe I was a bit ambitious. This was my very first "non-Mr. Beer" homebrew. I spent a couple weeks reading up on HBT and convinced myself I could do an all-grain as my first real home brew. Boy, am I tired.

I scaled my recipe to 3.5 Gallons, substituted Saaz for Sterling because my local homebrew shop did not have any Sterling (and it was suggested on this thread). I did not really understand how much grain an "all grain" recipe encompassed.

I ended at 1.080 OG, which I'm thrilled with, all things considered. I let my boil go a bit longer because I felt my wort volume was a bit high. I didn't really know if a yeast starter was necessary, but I went ahead and made one anyways. This smelled delicious when I was finished.

I headed a bunch of other's advice and left myself tons of room in my primary because I *expect* a vigorous fermentation. I have about 3.5 gallons with 3 gallons of room. I also put in a blow-off tube, which may have been over-kill.

Thanks for all of the feedback, everyone.

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Old 09-09-2013, 01:46 AM   #220
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What kind of yeast were you using? With a lower volume lime that you might be OK with a single smack pack and you will be fine if it was a dry yeast. With liquid cultures your best bet is to always make a starter a day or two in advance of brew day. It does make a difference

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