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Old 07-14-2013, 12:56 PM   #151
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Yes, need to make a batch for fall...

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Old 07-14-2013, 07:12 PM   #152
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I found this thread about a month ago and got really excited. It fit my desire for a seasonal brew. I plan to let it condition in the bottle through Halloween and Thanksgiving.

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Old 07-14-2013, 10:45 PM   #153
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Anyone have the formula to determine the alcohol content with the addition of rum?

I had it at one point and lost it.

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Old 07-15-2013, 01:07 PM   #154
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It is fairly common to for this brew to finish after about a day or two of hard fermentation, right? I had a lot of airlock activity yesterday, but virtually none today. I am a little worried that it got a little too warm during fermentation. The current temp is about 78 but may have gotten up to 80.

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Old 10-19-2013, 04:54 PM   #155
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Quote:
Originally Posted by Carros View Post
Brewed this up last night as an all grain.

11# 2-row
1.5# crystal 60
1# biscuit
.5# flaked wheat
1# light brown sugar
1# maple syrup

I baked 4oz of molasses with 90oz of pumpkin and added that to the mash as well.

2oz Glacier [6.5%] @60 min
1 tsp pumpkin pie spice @15 min

I pitched some yeast slurry from a lighter gravity pumpkin ale I brewed a couple of weeks ago. It was bubbling away nicely when I left for work in the morning, and when I got home tonight I was greeted with this.



Luckily the mess was contained and was an easy cleanup, and is now hooked up to a blow off tube.

The hydro sample tasted fantastic so I am really looking forward to seeing how adding the rum changes this, and how it tastes once it is finished.
How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?
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Old 10-20-2013, 04:02 AM   #156
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Quote:
Originally Posted by drea23 View Post
How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?

It turned out quite tasty. Unfortunately I don’t seem to have very good notes on this batch. It would have been a 60 minute mash. I would have mashed high, probably around 156.
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Old 11-02-2013, 08:59 PM   #157
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I transferred mine to secondary and added the spiced rum. Do you think it will be ready to drink around Christmas?

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Old 11-03-2013, 12:49 PM   #158
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Thanksgiving even!

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