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Old 09-02-2011, 02:17 PM   #31
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I used pre-ground cinnamon, fresh grate nutmeg, and fresh ground clove and after a week in the carboy all I seem to taste is clove. SWMBO thinks Im nuts and feels that it is balanced but all I seem to get is overwhelming clove.

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Old 09-02-2011, 02:22 PM   #32
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Some people hate cloves. I.e., I used to love german hefe's, now I can't touch them. Ech.

Spices are a bit of a wild card. I think they can differ greatly due to age, form, origin, etc.

FWIW, I don't think I'll use cinnamon anymore. Bugs me in these beers.

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Old 09-03-2011, 06:11 PM   #33
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Quote:
Originally Posted by passedpawn View Post
Some people hate cloves. I.e., I used to love german hefe's, now I can't touch them. Ech.

Spices are a bit of a wild card. I think they can differ greatly due to age, form, origin, etc.

FWIW, I don't think I'll use cinnamon anymore. Bugs me in these beers.
It's not a bad thing, I just want to have a balanced beer that tastes like pumpkin pie.

If it does not seem to mellow I think a spice tea is in order.
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Old 09-11-2011, 08:14 PM   #34
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Added two tsp of McCormack's Pumpkin Pie spice to a spice bag and steeped that in hot water for 15 minutes. I strained the 'tea' through cheese cloth so that most of the lumps were removed, added my priming sugar and will be adding this to the bottling bucket.

The beer tastes great right now, just the spicing left something to be desired. I wanted a really strong spice presence but YMMV.

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