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Old 10-05-2013, 11:42 PM   #251
ill4delph
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Opened a bottle only a week out from bottling because, why not? Beer still needs to mellow but it is turning out great. No booze burn or alcohol nose, but distinct pumpkin pie and spice. I could knock back a few of these pretty easily.

Can't wait to try this again in a couple weeks.
Awesome to hear! I bottled a week ago also and a grabbed a bottle a threw it in the fridge to give it a taste. Hope its good...
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Old 10-07-2013, 03:30 PM   #252
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Bottling this weekend...I upped mine a bit and now am sitting at a 10% ABV. I added my rum solution with vanilla over the weekend and come bottling time adding the last bit of spices. I'm thinking it should be carbed and ready to be utterly destroyed on about the 25th...just in time for Halloween. If I had to guess, and was a betting man, I would say all five gallons of this will be gone by November 3rd.

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Old 10-08-2013, 04:28 AM   #253
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Just kegged mine. Added the vanilla and spice. I added 1lb of brown sugar at flameout and came out real nice at 9.42%. I think the spice is a bit too much right now though, personal preference. But the wife loved it!

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Old 10-08-2013, 11:03 AM   #254
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The half life on the spice taste on my last years brew was real short. Give it till Halloween and it may be right where you want it.

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Old 10-08-2013, 07:41 PM   #255
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Cracked a bottle after only 2 weeks and already this is delicious. Well done!

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Old 10-10-2013, 02:47 AM   #256
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Cracked a bottle after only 2 weeks and already this is delicious. Well done!
Cracked a bottle at the 2 week mark today as well. Carbonation is perfect. Still a bit spice-forward, but a great Fall brew. Everyone who tried it was very impressed.

Formed a great, tight, foamy head, dissipated pretty quickly but left a great pumpkin pie aroma. I'm going to leave the rest of the bottle out through this weekend then chilling them.
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Old 10-14-2013, 09:12 PM   #257
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Alright! Glad to hear the great feedback on this beer.

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Old 10-16-2013, 01:49 AM   #258
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Is everyone really fermenting this @ 70 degrees? I've never used 1028 before but I would imagine fermenting a beer like this much lower, like 62 or 63 maybe. Can anyone report in with temps that they have used? Brewing this up tomorrow morning.

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Old 10-16-2013, 02:20 AM   #259
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Is everyone really fermenting this @ 70 degrees? I've never used 1028 before but I would imagine fermenting a beer like this much lower, like 62 or 63 maybe. Can anyone report in with temps that they have used? Brewing this up tomorrow morning.
Great point, I should have amended this. I wrote this before I understood that fermentation creates heat, etc. I set my ferm chamber for about 62-64 here, depending on the yeast. I have been toying with the idea of doing this beer with a Belgian strain and fermenting really warm, but didn't get around to it this year.
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Old 10-16-2013, 03:17 AM   #260
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Is everyone really fermenting this @ 70 degrees? I've never used 1028 before but I would imagine fermenting a beer like this much lower, like 62 or 63 maybe. Can anyone report in with temps that they have used? Brewing this up tomorrow morning.
I fermented in my apartment's guest (clean) bathroom. It was around 66-68 ambient air temp at all times. Turned out great.
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