Recent content by Dmatson89

Here is the label i whipped up for my pumpkin rum ale. Its a play on a few of my buddies getting picked up by the police back in high school for smashing pumpkins. a lot of photo shopping went into this one.

Good luck man

Here are two labels that I recently made for a BM's Centennial Blonde Ale. I cant decide whether the black and white with just a hint of red is the way to go or John Deer Green and Yellow is better. What do you guys think? .... O and the name "Farmers Daughter Blonde Ale", I know it has been...

I used a tsp for a 5gal batch and it went from .012 all the way to .001. Another option while not normally recommended would be to use the amylase but keep a close eye on it and it the FG gets close to where u want it kill the yeast with something I know there are a lot of routes to go with...

I have used amylase enzyme before and I felt like it took too much body from the beer, granted it was a lighter beer but there was no body at all by the end.

I may cut the sugar by half but I still want it to be a little bigger ABV beer. I'm not exactly sure what the OG was I plugged it in last night but was at work when I put this online today so I'll have to double check when I get home

I'm going to try a recipe somewhere between the thunderstruck pumpkin ale and it's big brother lady rumpkin pumpkin rum ale. So here's what I came up with after reading both threads. Let me know what you think SMASHED RUMPKIN: PUMPKIN RUM ALE (PM) 6 gallon batch OG around 1.066 MASH...

How was the pumpkin flavor when you racked it? Please tell me you tried it.

What do you think of the idea of a pumpkin reduction in the secondary? Was pumpkin dominant enough for this high of abv or would a little more be better?

Thanks for the info but I got one more question... What do you mean by your schedule calls for 10 weeks in the carboy with the rum? You talking how long u let spices steep in rum?

I love the idea of a pumpkin reduction in the secondary because like you I'm kind of worried about ending up with a high ABV spice beer. Keep us posted on what you do, I'm thinking there are going to be quite a few people brewing this soon so its fully ready for fall. And another thing what do...

Brewed this one up about a month ago and it's finally all carbed up and ready. One of the best beers I have brewed to date and I think could easily have any microbrews name on it. Really drinkable beer I'm just worried it won't last very long and dont know when I can get it brewed up next.

Just ordered all the stuff for your second version of the recipe. Anything you would do different if u were to do it again given that I'm using the light extract and not the amber that I see you are using for your next batch?

rod blagojevich

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