ilikemyusername
Member
Hi everybody, I need some advice. I got a Mr. Beer for my birthday and brewed a few quick batches with it. Overall I'd say that I am happy with it, I like the fact that i can whip together some stuff with some boiling water and in 2 to 4 weeks I have BEER! awesome.
I now have a 6 gallon glass carboy and my next batch is going to be the true brew pale ale with additional cascade and centennial hops, hopefully it will be more akin to an IPA. anyway, I have been off topic for a while.
About 5 weeks ago I decided to build a higher gravity pumpkin beer. I made a yeast starter by boiling filtered water, once the water was boiling I pulled it off and let it cool for a few minutes. I added yeast nutrient and molasses. once it was cooled to room temp i added the yeast and put the lid on it. I shook it well and let it sit overnight.
I went to the store and bought a pie pumpkin, cut it into quarters and carmelized it in the oven. Once my house smelled like a freshly baked pumpkin pie I pulled it out of the oven and put it into a pot of boiling water. i boiled the pumpkin slurry for quite a while, untill all of the big solids were broken down into fibers. i let the pumpkin water sit with the lid on overnight to settle the pumpkin solids from the pumpkin water.
I poured the pumpkin water into another pot and dumped out all of the nitty gritty. I brought the pumpkin water back up to a boil. I mixed 2 cans of LME from the MR Beer kit, I used the octoberfest and vienna lager plus both of the boosters and 2 lbs of brown sugar. I added cold water to my fermenter then dumped my ice bathed pumpkin beer wort to my mrbeer keg and put the lid on it.
I pitched my yeast culture and BLAMMO Krausen the next morning, a nice thick layer of it, It was a thing of beauty! This beer took just over three weeks to stop bubbling, I dont know if it was just because I was using slow mr beer yeast or if it was because there was so much fermentable material in it or what but it took a while. I made a mix of pumpkin spices that I wanted in it and I actually added a tiny pinch of clove to it with vanilla and nutmeg and all that. I boiled it in the microwave before adding it to my fermenter. I'm glad I barely used any spices, we're talking like 1/4 tsp for 2 gallons and let that sit for a week.
I primed it and bottled it and let it sit for just over a week. I tried one just now and while it made my lips numb which is always fun...
!! IT TASTES LIKE A ROTTEN PUMPKIN !!
with cinnamon...
what's up with that?
I now have a 6 gallon glass carboy and my next batch is going to be the true brew pale ale with additional cascade and centennial hops, hopefully it will be more akin to an IPA. anyway, I have been off topic for a while.
About 5 weeks ago I decided to build a higher gravity pumpkin beer. I made a yeast starter by boiling filtered water, once the water was boiling I pulled it off and let it cool for a few minutes. I added yeast nutrient and molasses. once it was cooled to room temp i added the yeast and put the lid on it. I shook it well and let it sit overnight.
I went to the store and bought a pie pumpkin, cut it into quarters and carmelized it in the oven. Once my house smelled like a freshly baked pumpkin pie I pulled it out of the oven and put it into a pot of boiling water. i boiled the pumpkin slurry for quite a while, untill all of the big solids were broken down into fibers. i let the pumpkin water sit with the lid on overnight to settle the pumpkin solids from the pumpkin water.
I poured the pumpkin water into another pot and dumped out all of the nitty gritty. I brought the pumpkin water back up to a boil. I mixed 2 cans of LME from the MR Beer kit, I used the octoberfest and vienna lager plus both of the boosters and 2 lbs of brown sugar. I added cold water to my fermenter then dumped my ice bathed pumpkin beer wort to my mrbeer keg and put the lid on it.
I pitched my yeast culture and BLAMMO Krausen the next morning, a nice thick layer of it, It was a thing of beauty! This beer took just over three weeks to stop bubbling, I dont know if it was just because I was using slow mr beer yeast or if it was because there was so much fermentable material in it or what but it took a while. I made a mix of pumpkin spices that I wanted in it and I actually added a tiny pinch of clove to it with vanilla and nutmeg and all that. I boiled it in the microwave before adding it to my fermenter. I'm glad I barely used any spices, we're talking like 1/4 tsp for 2 gallons and let that sit for a week.
I primed it and bottled it and let it sit for just over a week. I tried one just now and while it made my lips numb which is always fun...
!! IT TASTES LIKE A ROTTEN PUMPKIN !!
with cinnamon...
what's up with that?