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Old 09-24-2012, 03:44 PM   #1
gdwolfe273
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Default Pumpkin Puree and pectic enzyme


Also posted this in general technique but wasn't sure if it fit more here...

I brewed a pumpkin beer last night. Put about 3.5 pounds of pumpkin purée in the mash at 154 for 90 minutes. Coming out of the mash tun the wort was fairly clear. After boiling and then cooling with a wort chiller and ice bath I got it down to about 67 degrees. At that point it was fairly cloudy in some parts. I assumed it was just cold break and spices etc... But now I am wondering if I should have added pectic enzyme even though I only mashed the pumpkin, not boiled. Fermentation has definitely started already. Any thoughts or experience with not adding pectic enzyme when mashing pumpkin? If I should have added it, would it be too late now?

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Old 09-24-2012, 09:30 PM   #2
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Anybody?

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Old 09-24-2012, 09:42 PM   #3
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I have brewed with pumpkin several times and never added pectic enzyme. If anything, you could have added some finings like Irish moss but still not necessary.

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Old 09-24-2012, 10:02 PM   #4
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Thanks for the response!! Just got worried because the cold break was definitely more pronounced than in the past. Did a whirlfloc tablet. So hopefully everything should be good. Thanks again!

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