Chris7687
Well-Known Member
The water on the towel is evaporating off... swamp cooler. The 9/15 still gives a decent "burp" every now and then. The 9/23 is still burping once every other minute. I'll take a gravity reading tonight.
Just sampled this last night after 7 days in primary, 2 days diacetyl rest (Lager yeast), and so far one day cold-crashing...I wasn't too impressed. Maybe it will be better after it clears and conditions, because it was like funky, spicy, not much to like. No signs of infection, but I'm not sure if the pumpkin contributed this flavor or what I was tasting.
Anyone try this one "young" and have similar opinions? Does it condition-out well?
Heh yeah never brewed this with a lager yeast so I'm sure there isn't an exact translation. But whichever species of yeast you use, 9 days isn't nearly enough time to get a good idea of what to expect. It's strong, bready, and spiced so there are a lot of variables that need to naturally mellow and marry together. When I make this I don't even taste it until about 4 weeks in primary.
aberry said:I bottled this last night after 4 weeks in primary. Sample was good, a lot of complex flavors, but maybe not as much spice as I had anticipated. I'm curious does anyone garnish these when serving with a dash of pumpkin pie spice? I think it would give it a good look and help aroma/flavor. I'm not sure the finished product will need it, bit curious if anyone has tried it?
I bottled this last night after 4 weeks in primary. Sample was good, a lot of complex flavors, but maybe not as much spice as I had anticipated. I'm curious does anyone garnish these when serving with a dash of pumpkin pie spice? I think it would give it a good look and help aroma/flavor. I'm not sure the finished product will need it, bit curious if anyone has tried it?
fifthcircle said:I plan on garnishing with bourbon whipped cream :-D
troyh said:That idea is so good it can't be legal.
My batch completely dropped the spices for a week, I waited and they came back a little, not as good as it was but much more drinkable. But there's nothing bourbon (and cream) can't fix.
troyh said:that idea is so good it can't be legal.
My batch completely dropped the spices for a week, i waited and they came back a little, not as good as it was but much more drinkable. But there's nothing bourbon (and cream) can't fix.
troyh said:Weird. I went away for the weekend and came back looking forward to having some of this. I poured a glass and there was absolutely no spice aroma or taste – it completely disappeared. It's like drinking a bland pale ale. What happened??
deepcdan99 said:Anyone get a bit of sour in this ale? I know its not an infection, is it from the pumpkin? Maybe tangy not sour.
I've made this 2 years in a row now and both times I've done it there is a little bit of a tang after 4-6 weeks in the bottle but it conditions out after about 10-12.
boxofjibboo said:I brewed this yesterday.
My mash temped dropped way low, to 148 F. Then my OG was a bit high at 1.072
At least I did my water measurements right, got a perfect 5 gallons. Now it's slowly bubbling away! Woohoo!
Brewskii said:More alcohol! Woo-HOO!
boxofjibboo said:Yeah I was pretty upset it dropped so low. Maybe the pumpkin had cooled just a liiiiittle too long
What are people using to carb this one in bottles? And how much?
What are people using to carb this one in bottles? And how much?
Tubbster85 said:After 2 weeks and 5 days , I took a hydrometer reading, as it sits now the beer is at 1.010, 7.35abv. Tastes a bit hot, but I hope it will mellow out with time in the bottles. Just enough spice coming through and tastes nice and bready also. Nice orange color too! I may just skip the secondary and just do a solid 3 weeks in primary then bottle. Great recipe Reno! I'm glad I did this as my first 5 gallon all grain attempt!
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