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Chris7687 · 10-02-2012, 03:37 PM

The water on the towel is evaporating off... swamp cooler. The 9/15 still gives a decent "burp" every now and then. The 9/23 is still burping once every other minute. I'll take a gravity reading tonight.

Medevac_Chief · 10-02-2012, 07:41 PM

Ingredients have been ordered for round 2. Doing an all grain BIAB this time. Hopefully it turns out better than it did last year.

krzewinskibe · 10-03-2012, 09:48 PM

Note to all....blowoff tube is MANDATORY for this. After day 2, lid of my 6.5 gal bucket blew off. crazy active fermentation

**tre9er** · 10-04-2012, 05:57 PM

Just sampled this last night after 7 days in primary, 2 days diacetyl rest (Lager yeast), and so far one day cold-crashing...I wasn't too impressed. Maybe it will be better after it clears and conditions, because it was like funky, spicy, not much to like. No signs of infection, but I'm not sure if the pumpkin contributed this flavor or what I was tasting.

Anyone try this one "young" and have similar opinions? Does it condition-out well?

**Reno_eNVy** · 10-05-2012, 12:52 AM

Quote:

Originally Posted by tre9er

Just sampled this last night after 7 days in primary, 2 days diacetyl rest (Lager yeast), and so far one day cold-crashing...I wasn't too impressed. Maybe it will be better after it clears and conditions, because it was like funky, spicy, not much to like. No signs of infection, but I'm not sure if the pumpkin contributed this flavor or what I was tasting.

Anyone try this one "young" and have similar opinions? Does it condition-out well?

Heh yeah never brewed this with a lager yeast so I'm sure there isn't an exact translation. But whichever species of yeast you use, 9 days isn't nearly enough time to get a good idea of what to expect. It's strong, bready, and spiced so there are a lot of variables that need to naturally mellow and marry together. When I make this I don't even taste it until about 4 weeks in primary.

**tre9er** · 10-05-2012, 02:07 PM

Quote:

Originally Posted by Reno_eNVy

Heh yeah never brewed this with a lager yeast so I'm sure there isn't an exact translation. But whichever species of yeast you use, 9 days isn't nearly enough time to get a good idea of what to expect. It's strong, bready, and spiced so there are a lot of variables that need to naturally mellow and marry together. When I make this I don't even taste it until about 4 weeks in primary.

Yeah, I don't get in the habit of rushing beers, but I also tend to make less complex pales and IPA's, blondes, etc. My method thus-far has always been to get to FG, give it a few more days, then crash it good and keg it. Most basic ales don't get much better than this, especially if you want to maintain the hop aroma.

I'm probably going to leave them cold conditioning in primary for a few weeks if I can keep my hands off of them. That or I may secondary first then lager it for a few weeks. I'm thinking some stuff needs to drop out so the beer mellows.

I used the lager yeast to attempt to get higher FG because my overnight mashes (even at higher temps) tend to attenuate very far down. Add to that I had a leak in valve on my MLT which caused all sorts of scrambling and I did end up a bit low on mash temp...I ended up at 1.008 which is way dry for this beer. Good thing my version has tons of Vienna in it to maintain some malt.

aberry · 10-06-2012, 02:15 PM

I bottled this last night after 4 weeks in primary. Sample was good, a lot of complex flavors, but maybe not as much spice as I had anticipated. I'm curious does anyone garnish these when serving with a dash of pumpkin pie spice? I think it would give it a good look and help aroma/flavor. I'm not sure the finished product will need it, bit curious if anyone has tried it?

fifthcircle · 10-07-2012, 12:40 AM

Quote:

Originally Posted by aberry

I bottled this last night after 4 weeks in primary. Sample was good, a lot of complex flavors, but maybe not as much spice as I had anticipated. I'm curious does anyone garnish these when serving with a dash of pumpkin pie spice? I think it would give it a good look and help aroma/flavor. I'm not sure the finished product will need it, bit curious if anyone has tried it?

I plan on garnishing with bourbon whipped cream :-D

**Demon** · 10-07-2012, 02:54 AM

Quote:

Originally Posted by aberry

I bottled this last night after 4 weeks in primary. Sample was good, a lot of complex flavors, but maybe not as much spice as I had anticipated. I'm curious does anyone garnish these when serving with a dash of pumpkin pie spice? I think it would give it a good look and help aroma/flavor. I'm not sure the finished product will need it, bit curious if anyone has tried it?

Give it time. Kegged mine two weeks ago and thought it didn't have enough spice. Pulled a couple pints yesterday and the spice is much better.

**troyh** · 10-07-2012, 05:03 AM

Quote:

Originally Posted by fifthcircle

I plan on garnishing with bourbon whipped cream :-D

That idea is so good it can't be legal.

My batch completely dropped the spices for a week, I waited and they came back a little, not as good as it was but much more drinkable. But there's nothing bourbon (and cream) can't fix.