Recent content by BarronVonCharron

I don't know man, might not be enough pumpkin... I used a lot more, but I was going for a HIGH gravity and needed to hide the alcohol... (It worked out well by the way :cross:)

Are you using the right sized tabs for your bottles, and what is your alcohol content like? I made a Russian Imperial that got too strong and killed off the yeast before it could carb. After two months if you don't have any carb I don't think it ever will but I have been wrong before. How...

So over Thanksgiving I took a bunch of my Pumpkin monster that I call "Trick or Treat" down to enjoy with the family.... My Aunt and Uncle are beer nerds like me, everybody else there falls into the "I'm happy with a Coors" crowd- to each their own... Anyway the beer is VERY strong and there...

I used the same yeast just to keep it consistent, but if you want to make it stronger you could go with super high gravity yeast (that's actually the name of it, I put it into some pumpkin beer after the primary was done and it turned out great). If you use the White Labs liquid yeast you don't...

Definitely go with more cherry, the tart level is actually really good, it's not "sweet" but it's very good. I'm about out and everybody that has tried it loves it. I just wish it had more cherry flavor. I was told that adding cherry juice during bottling could help with this as well.

1 pound in the boil, 4 oz to prime

I put the pumpkin in right after I put the extract in then kept adding it for 10 minutes after I got back up to a boil, it took a while cause I had to put it in can by can.

I used pumpkin pie filling and I put it all in the primary.

I put my pumpkin brew in the bottles today and man... it's gonna be a one and done beer. It came out STRONG. The pumpkin and spice are all there, and I bottled with brown sugar. I had about 1.5 or 2 gallons of trub. It came out with a dark brown color and should be awesome when cold and...

I agree that leaving a beer in the primary for that long (especially with pumpkin floating around in it) is not a good idea, it was just to demonstrate the point that you don't need the secondary. I also agree that the risk of infection is minor when transferring as long as your practices are...

Hey man I did a bunch of reading on this recently and what I am about to tell you could work out well in your favor. When the schedule of primary and secondary fermenters was made the yeast available was not nearly as fresh as what we can get today. If you use fresh yeast like the Witelabs...

So with all the fermetables I put into my version of this I decided to get rid of some of them so I added some White Labs Super High Gravity yeast (WLP099). I dropped in a couple split vanilla beans and some molasses too. The sample I tried already tastes strong... good flavor of spice and...

Definitely keep us posted on this one, how much/many/pounds of squash did you use? Did you change any other part of the recipe?

Yeah probably:cross:. I like the alcohol tingle on the tongue that comes with higher gravity beers, I have been pretty successful in masking the bite or negative flavors with strong good flavored beer, but this one has me a little concerned. I think the pumpkin spice should cover it nicely but...

I wish I knew, my kids broke my hygrometer :(. It'll be kind of fun guessing the ABV when it's done though!:mug: