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Old 09-28-2012, 12:18 AM   #901
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Brew it later next year
This is going on my list of 10-gallon batches.
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Old 09-28-2012, 10:10 AM   #902
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Well brew day is past now, what a experience that was for my first all grain. Now I now what equipment I need to be more efficient. My braided hose on my MLT decided to kink at the barb so flow was garbage. I for see a false bottom in the future . I hit the OG spot on and going to left this one clear up for a while as the MLT runnings were dirty as I had to stir the grist to get flow. It is however fermenting away now about 8 hours after pitching.

Dan

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Old 09-29-2012, 01:19 AM   #903
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Originally Posted by troyh View Post
This is going on my list of 10-gallon batches.
Use plenty of rice hulls. I learned the hard way.


I'm brewing this tomorrow or Sunday. I was thinking of baking the pumpkin the night before to shorten the brew day. What's your guys thoughts on that?
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Old 09-29-2012, 01:35 AM   #904
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Should be ok to prebake the pumpkin, but let it come close to room temp, or warm it in the oven, or your mash temps will be off.

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Old 09-29-2012, 12:45 PM   #905
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I'm brewing this tomorrow or Sunday. I was thinking of baking the pumpkin the night before to shorten the brew day. What's your guys thoughts on that?
I did that. Turned out fine, I think I had to add just a little extra heat to the mash to compensate for the temp drop. If I remember correctly.
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Old 09-29-2012, 02:48 PM   #906
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Could I bottle this after two weeks in primary?

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Old 09-29-2012, 03:14 PM   #907
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Quote:
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Should be ok to prebake the pumpkin, but let it come close to room temp, or warm it in the oven, or your mash temps will be off.
I did mine the night before and then threw it in the fridge once it had cooled. Then when I started getting set up on brew day I turned my oven on to the lowest temp (170). Once the oven came up to temp I turned it off and let the pumpkin warm that way until it was time to mash.
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Old 09-29-2012, 03:18 PM   #908
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Should be ok to prebake the pumpkin, but let it come close to room temp, or warm it in the oven, or your mash temps will be off.
I baked mine the night before and put it back in the oven at 160F while I got everything ready to brew the next day. After I doughed in the grain I stirred in the pumpkin. Worked out great.
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Old 09-29-2012, 04:07 PM   #909
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Could I bottle this after two weeks in primary?
Sure, assuming you have confirmed that fermentation is completely finished. To do this, take a gravity reading and then another one in 3-5 days. If the gravity is the same then you are good to bottle.
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Old 09-29-2012, 10:16 PM   #910
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Reno,

Just wanted to say thanks for this recipe! Also thank you to everyone who has contributed to this thread!

I decided to brew this a while back and read the entire thread. Then I went back through it last night and reread the whole thread. I brewed it up today and everything went smooth! The sample I tasted was great!

I can't wait to keg this! I'm already thinking about doing another batch next week to bottle and give away around Thanksgiving.

Thanks again!

Mpjay

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