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Old 09-07-2011, 03:03 PM   #191
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Thanks for the recipe! I brewed this for the first time last week. As it sits in the primary, I'm curious about how long others have left theirs in the primary and whether or not they used a secondary. Did you follow the recipe or did you shorten/lengthen the # of days? Let me know what kind of results you had.

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Old 09-07-2011, 03:14 PM   #192
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well, 2 weeks after brewing i had to move, old roomies said i could keep it there as long as i needed (mini fridge for a ferm fridge) and that was about a month or so ago.... and i prolly wont be able to get to it for another 2-3 weeks, so it'll be about 2 months in the primary haha

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Old 09-07-2011, 03:17 PM   #193
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My plan is 4 weeks in primary and then 4 weeks in bottles. Though that means I have to scour the basement to find where I out all those swing top bottles from back before i got my kegging system.

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Old 09-07-2011, 05:20 PM   #194
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Wow, I just checked my FG and I am at 1.004. Not sure what happened. Doesn't seem like infection, beer tastes great, is just dry. I have a feeling I might have underpitched. I also doubled checked both my hydrometers.

I just pulled another sample, to double check and it is at 1.004. I have never tasted an infection, but its hard to tell with all the spices -- it has a slight sourness, but I don't know if that is the spices. I have never had a pumpkin beer in the first place, I brewed this for the wife. I used 001, so I calculated out almost a 94% attenuation. I don't believe it. I am gonna keg it and chill it and see what happens.

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Old 09-07-2011, 07:48 PM   #195
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For those that have done this recipe, what do you think about using WLP051 (Cali V) or WLP090 (San Diego Super Yeast)? I have these 2 on hand. Was planning a Citra Pale Ale with one, and I'm thinking about using the other on this beer. Possibly both beers in the same day for a monster brew day. Which might be suitable for this brew?

Or what about using a saison yeast (Wyeast 3725 - Biere de Garde yeast)? I have some washed yeast that I might not end up using, but could it be good here? I got some tartness from it for my saison and biere de garde, and it finished pretty dry. Would it throw this punkin ale off the mark?

Thanks for any input.

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Old 09-07-2011, 08:46 PM   #196
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This is what happens when you pitch a 2L starter into 6 gal of wort in a 6.5 gal bucket and then forget where your blowoff hose is. It is the stickiest runoff I've ever witnessed

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Old 09-07-2011, 09:34 PM   #197
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SO MANY CONTRIBUTORS!! It makes me oh so happy to see this many people experiment with and enjoy my favorite recipe! ^_^

absoluthamm: Fantastic photos! Hope the clean-up isn't a pain. And yeah, I could have told you that was a bad idea


imtrashed: Cali V sounds like it should work. Biere de Garde sounds interesting, I might try it on this recipe if the gravity was boosted and spiced more (i.e. more clove, some licorice root, juniper, etc)


trent: 1.004 is a bit low... did you hold your mash temperatures the entire time? And the spices don't make it sour... there might be a slight infection. But whatever, as long as it tastes good it doesn't matter The sourness will also likely clear up a bit as you let it sit in the keg. As always, the last pint is the best one!


Gduck: 4 week primary and 4 week bottle conditioning sounds perfect!


Rivenin: 2 month primary? Nice. Just be prepared for the clearest, cleanest brew you've ever had. What temperature is it at? Is the temperature constant?


federaleigh: I typically do a 4-6 week primary, no secondary. Then it's straight to the keg. The original numbers are my old techniques and I don't think I can change them. However, 21 days primary and then 3 days secondary will yield good results as well. Also, it should be noted that the 3 day secondary really means I kegged it and left the keg out at room temperature for 3 days before putting it in the kegerator and hitting it with CO2.

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Old 09-07-2011, 09:57 PM   #198
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Quote:
Originally Posted by Reno_eNVy View Post


Rivenin: 2 month primary? Nice. Just be prepared for the clearest, cleanest brew you've ever had. What temperature is it at? Is the temperature constant?
Was between 65-70 on safale 05 for about a month, then about a week ago i dropped it off to 45 to let everything crash, i'm really wanting to sample this, but i haven't the time during a remodel as well
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Old 09-08-2011, 01:46 AM   #199
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Quote:
Originally Posted by Reno_eNVy View Post
trent: 1.004 is a bit low... did you hold your mash temperatures the entire time? And the spices don't make it sour... there might be a slight infection. But whatever, as long as it tastes good it doesn't matter The sourness will also likely clear up a bit as you let it sit in the keg. As always, the last pint is the best one!
Since I am HERMS I hold my mash temp perfect -- 154 the entire time. I had about 85% efficency, I wonder if I was just too efficent? I am going to rebrew and try 04 this time, and probably mash higher. 158?

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Old 09-09-2011, 03:13 PM   #200
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Wow it's foaming like a mofo! Its been a day since i looked at it. When I made it to the cellar all i see is foam coming up into the airlock. So I just had to make an impromptu blow off valve.

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