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Old 09-20-2012, 04:10 AM   #431
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Quote:
Originally Posted by KingBrianI

Yeah, I know. Everytime I hear someone say that pumpkin doesn't add anything to a beer I figure they either haven't tried it or have a really crappy palate. Either way, I've stopped wasting my time responding to them. I'm glad you like the beer, despite its high FG.
I second that! I've made 3 pumpkin brews all using pumpkin, and I wouldn't have it any other way!!!
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Old 09-24-2012, 05:36 PM   #432
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Anyone use fresh pumpkin? I did a 10 gal batch on Saturday with 10 lbs of fresh pumpkin that my sister inlaw grew. I made a few other modifications and came out to 1.067 OG. I hope it turns out good. Thanks for the recipe.

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Old 09-27-2012, 12:05 AM   #433
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Bottling this tonight, smells delicious!

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Old 09-27-2012, 02:24 AM   #434
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Quote:
Originally Posted by Mountainlivin
Anyone use fresh pumpkin? I did a 10 gal batch on Saturday with 10 lbs of fresh pumpkin that my sister inlaw grew. I made a few other modifications and came out to 1.067 OG. I hope it turns out good. Thanks for the recipe.
What kind of pumpkin? Any kind of Jack'o lantern pumpkin is going to have watery flesh and a very poor flavor. Only specific pumpkins are suitable for eating. Actually butternut squash does better than pumpkin in most recipes calling for the former. Hopefully it does turn out good being that you have 10 gallons of if.
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Old 09-28-2012, 02:04 PM   #435
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It is a beautiful food specific pumpkin. The type that when you cut it open a wonderful aroma fills the room. The fermentation is complete. FG is 1.020 with a 6.7ish% abv. The sample is very cloudy even after cold crash. The spice is very prominent in its uncarbed state. I think it will be tasty with a little age and bubbles 

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Old 09-29-2012, 06:00 AM   #436
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Brewed this up last week. Pulled a sample after 6 days. Looking pretty nice.

380163_10151406378741679_1207585363_n.jpg  
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Old 09-29-2012, 02:29 PM   #437
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I really have to brew this again, knee problems have slowed me down and I'm behind schedule. This was easily one if the best beers I've brewed as well as being one of the few beers I stayed true to recipe. A year after brewing this it has still been on my mind. again great job KbrianI !!

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Old 10-01-2012, 10:29 PM   #438
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I did this one up as my fourth ever all-grain batch. I have to say it has turned out to be my best so far! Just the right a amount of spicyness and a bitterness that doesn't linger for too long. Beautiful color!

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Old 10-02-2012, 12:34 AM   #439
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I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.

Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?

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Old 10-02-2012, 12:49 AM   #440
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Quote:
Originally Posted by weesm View Post
I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.

Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?
Aging should definitely reduce the spice level and a cooler aging may help speed the process. I don't recommend using those premixed spices for just this reason, you can't be sure what kind of ratios you're getting. But I can understand not wanting to buy 5 different bottles of spices just to brew a beer. Give it a couple weeks and I bet the clove will have dropped down some. Hopefully, it's enough to make the beer enjoyable.
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