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Old 12-01-2012, 01:34 AM   #1251
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Kegged a few days ago and tried it today. Delicious. I used a spice mix of cinnamon, nutmeg, allspice, ginger and cloves.

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Old 12-05-2012, 01:38 AM   #1252
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Just bottled my "imperial stuck sparge" version and it tastes awesome. Can't wait for it to carb up.

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Bottle Conditioning: Blueberry Blonde (AG)
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Old 01-01-2013, 04:41 PM   #1253
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Default Need help spicing


I've read two thirds of the posts and haven't seen an answer to this and I wonder if I have a problem on my hands.

Mine is being made for family. She's looking for a strong pumpkin pie taste.

We made a spice tea (1 teas pumpkin pie mix in 1 cup) and she liked 6 teas per 4 oz of a sample that did not taste green.

That's 1/8 cup per 1/2 cup. Or 20 teas in 20 cups per 5 gallons. Her Husband figured that 4 teas tasted about the same but its still a lot.

My problem is that the beer in my secondary tastes green. I added 10 teas in 7 cups. (got a little slimy when it cooled - before adding, the mix didn't say it has gelatin but i think it did.)

Could barely tasted the spices after adding because of strong green flavor. After couple of days spice flavor is twice stronger but not like the really pronounced flavor she favors.

Would appreciate some advice....

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Old 01-01-2013, 05:26 PM   #1254
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The greenness will age out, this takes a minimum of 6-8 weeks before the taste really shines.
And the later you add the spices, the more pronounced it will be. Try adding them to your bottling bucket. As far as this one getting thick, I have no idea!

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Old 01-02-2013, 01:58 PM   #1255
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Quote:
Originally Posted by snowman48360 View Post
I've read two thirds of the posts and haven't seen an answer to this and I wonder if I have a problem on my hands.

Mine is being made for family. She's looking for a strong pumpkin pie taste.

We made a spice tea (1 teas pumpkin pie mix in 1 cup) and she liked 6 teas per 4 oz of a sample that did not taste green.

That's 1/8 cup per 1/2 cup. Or 20 teas in 20 cups per 5 gallons. Her Husband figured that 4 teas tasted about the same but its still a lot.

My problem is that the beer in my secondary tastes green. I added 10 teas in 7 cups. (got a little slimy when it cooled - before adding, the mix didn't say it has gelatin but i think it did.)

Could barely tasted the spices after adding because of strong green flavor. After couple of days spice flavor is twice stronger but not like the really pronounced flavor she favors.

Would appreciate some advice....
I'm not sure if I'm following your additions but it sounds like you are talking about way too much spice for this recipe. I used a half tsp at KO and 1 tsp at bottling. Mine tasted great at 3-4 weeks after bottling and peaked soon after. The spices faded slowly over time leaving a roasted pumpkin flavor with soft spice notes. I prefer this fresh.

How long has yours been fermenting? This tastes very different warm and flat before adding spices at bottling. As usual, I would recommend sticking to the original recipe and seeing how you/others like it and then make adjustments the next time around. It worked for me.
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Old 01-02-2013, 10:42 PM   #1256
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Default How long fermenting


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How long has yours been fermenting? This tastes very different warm and flat before adding spices at bottling. As usual, I would recommend sticking to the original recipe and seeing how you/others like it and then make adjustments the next time around. It worked for me.
30 days in primary 10 in secondary. You're right about sticking with the original and adjusting. Making for a relative to celebrate her having a baby. She really likes Pumpking an out of town commercial beer. I was trying to use the suggestion of making a tea and spicing to taste. may have gotten carried away.

I guess if its too spicy I could let it age and lose some spiciness?
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Old 01-03-2013, 06:15 PM   #1257
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Quote:
Originally Posted by snowman48360 View Post
30 days in primary 10 in secondary. You're right about sticking with the original and adjusting. Making for a relative to celebrate her having a baby. She really likes Pumpking an out of town commercial beer. I was trying to use the suggestion of making a tea and spicing to taste. may have gotten carried away.

I guess if its too spicy I could let it age and lose some spiciness?
A friend of mine said my result was close to Pumking and I added an extra half tsp to the base recipe. I'm not sure how that spice will age out. Some actors in the blend may fade quickly others may never at all. Let your customer decide I suppose.
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Old 07-26-2013, 03:02 AM   #1258
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Got a jump on my pumpkin beer for the season, just put 12G in the fermenter! Had a slow mash, I will probably do a partial mash of sorts next time with the Pumpkin in the boil kettle...

Ben

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Old 07-29-2013, 02:20 AM   #1259
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I kegged mine this year.

It was lighter than I remember, could late extract additions really lighten it up that much, or am I misremembering the color?
It tasted VERY green and almost a young wine flavor, I was worried I screwed up. But after four days in the keg, it is already tasting better. How long do y'all normally give it to age in the keg?

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Old 07-29-2013, 01:48 PM   #1260
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Can't wait to try this recipe doing BIAB this year! I made 2 batches of this doing extract last fall and thought it was EXCELLENT! But since I started doing AG using BIAB, my beers have been turning out even better so I'm kind of excited to see how the AG version of this turns out!

Probably should think about brewing this in the next few weeks...

Gotta brew my house IPA for college football season first though...

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