Originally Posted by BeerArchitect54
I am brewing the extract version of this on Saturday and have a few questions.
1) Do I strain the pumpkin out of my wort when adding to the primary to help reduce the turb?
Or will that remove something that will contribute to the taste and or finished product.
I was just thinking that this might help cut down on turb and the loss of head space in the primary.
I'm also worried the build up of turb will clog my tap when racking into the secondary.
2) Is it best to add the spice tea (Pampered Chef recipe) to the secondary?
3) Thoughts on using 120 oz of pumpkin vs the 30 oz called for?
Cant wait to brew this!
I just dumped my wort straight to the fermenting bucket without trying to strain it. When I racket it to my carboy after fermentation, I used an auto-siphon and was just careful to not get into the large amount of trub on the bottom and it worked pretty good for me!
As for your question regarding the spice tea, this is a quote from Yuri on the first page that should answer your questoin:
Originally Posted by Yuri_Rage
I've added the spices at flameout, when racking for clearing (yeah, I mean "secondary" - I simply despise that term!), or even when kegging. The results are remarkably similar. The later in the process that you add the spices, the stronger and fresher/sharper the flavor. The spice flavor does fade over time, and the difference can be quite significant over a long period of aging.
I added mine at bottling and I must say, it is really damn good. Can't attest to adding the spice tea any other times, but I think Yuri does a pretty good job of addressing that.
Hope this helps...