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Old 08-27-2012, 01:23 AM   #111
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Just bottled this. Will check back in a couple of weeks when I crack the first one...

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Old 08-31-2012, 12:58 AM   #112
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I just bought the ingredients to do this beer. It looks awesome. I also just had my first pumpkin beer and didn't care for it. It was Pumpkin Ale by Buffalo Bills Brewing. There was almost no pumpkin taste or spice.

Is this beer I'm about to brew going to be stronger with pumpkin and spice?

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Old 09-04-2012, 12:50 AM   #113
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I went a head and brewed this today. Here is what I did.

Baked 116 oz. Libby pumpkin purree, 5 oz. Grandmas molasses and 1 tsp homemade pumpkin pie spice

Steep for 20 mins @ 155
1# wheat, flaked
1# castle belgian biscuit malt
1# crisp dark crystal malt

Boil
6# extra light dme (60 mins)
1# extra dark dme (60 mins)
16 oz. maple syrup (60 mins)
1# dark belgium candies sugar (60 mins)
2 oz. cluster hops 7.7% AA (60 mins)
"pie" mixture (60 mins)
1/4 tsp Irish Moss (10 mins)
1 tbs homemade pumpkin pie spice (5 mins)

Pitched WLP500 trappist ale yeast at 75 degrees. Installed blow off tube. The wait begins.

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Old 09-04-2012, 01:25 PM   #114
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Should be rockin'! It is all I can do to not open a bottle and see how mine turned out... past experience shows that this one takes a while to carbonate, and I'd rather hold off than open one and be less than thrilled with it. And yes, this one should be packed full of pumpkin and spice, like pumpkin pie drizzled with rum in a glass...................

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Old 09-04-2012, 02:48 PM   #115
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The wait is going to suck. I hope it takes off ok. I didn't use a yeast starter.

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Old 09-07-2012, 02:49 PM   #116
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I'm considering bottling this on sunday but I'm worried about carbonation. I let the alcohol content get really up there- 12% with the rum added in. Will there be enough yeast left in there to carbonate? Should I add new yeast before I bottle?

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Old 09-09-2012, 01:29 PM   #117
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I did a version of this in may/June. It got bottles on 6/28 and it still has yet to carbonate. I opened a bottle Friday night and there is VERY minimal carbonation. At this rate I fully expect it to take another two months if not longer (sitting at 70-72 degrees). Also my ABV was 8.6 but added rum that brought it up to 9.1.

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Old 09-09-2012, 07:33 PM   #118
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Racked onto the rum last night...there seems to be a layer of lighter liquid at the top of the carboy...hopefully I'm seeing things, however has anyone maybe noticed if the rum separates out of the beer while in secondary?

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Old 09-10-2012, 02:46 PM   #119
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thought I have never seen this, there certainly could be separation due to the differences in specific gravity, but I would not worry about it, as all gets mixed when bottling/kegging, I would think.

As for carbonation, interesting observation... here is a picture I posted on another thread a week ago, the Lady Rumpkin is on the left, and carbonated nicely after 2.5 weeks in the bottle. I used 4.5oz brown sugar to about 4.25/4.5 gallons, which is high for the style...

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Old 09-11-2012, 12:05 AM   #120
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Why brown sugar to carb? Did you do it the same way you would if using priming sugar?

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