That was my first ever batch, 2.5G BIAB. Drank it way to fast. About to 5G in of this in the next week or so.I'm brewing this today. 2.5 gallon batch. Biab.
glick said:Has anyone had had any success baking the pumpkin the night before and leaving it out to cool overnight? Looking for a time saver! Thanks for the help
Not sure when you brew or if your oven has a timer, but I put mine in the oven at bed time and have it start at around seven AM to get a head start. I do the same thing when using oats in a nut brown. I also will pour my strike water the night before so I can just wake up and turn on the burner to get started in the morning.
So is everyone pitching 2 packs of S05? That's not too much for a beer this size?
Why would you use 2 11.5 packets if MR Malty says to use 1 ?
the site does not say anything about losing viability - thanks just curious
MrMalty says to use 1.1, so instead of using part of a 2nd packet, I'd just use the whole thing. From everything I've read overpitching is better than under, so I try to err on the side of overpitching to minimize off flavors and ensure I have plenty of healthy yeast to do the job. I also can't be sure exactly how viable my yeast is, so that has to be taken into consideration. If MrMalty said to use exactly 1 packet, then I'd say it was close enough and just use one. Ideally I would pitch exactly the right amount.
MrMalty's calculator assumes that you are rehydrating the yeast. If you don't rehydrate and just sprinkle your yeast on top of the wort, you can lose up to 60% viability. That's why you'd go from 1.1 rehydrated packs to 2 packs sprinkled. Yeast isn't that expensive considering the time you spend brewing this beer, and you want to make sure you have enough to to the job right.
**I should add the disclaimer that I am not a yeast scientist or anything, just a regular homebrewer. I'm just relaying the knowledge I have aquired from the things I've read over the years. The rehydrate vs sprinkle as well as the overpitching vs underpitching debates have been going on for a long while, and there are plenty of differing opinions. I just tend to go with the opinions based on science rather than the "It worked/works for me" ones.
Subscribed! Next brew... did anyone try toasted pumpkin seeds with this?
It is Reno beer night! I am brewing five gallons of pumkin ale. While drinking a pint of Reno's orange honey hefe (only I left out the orange)
Cheers to you Reno!
Of those hops, the Tettenang or Perle is closest to Hallertau. The Tettenang is prob the best choice for flavor comparison. This is a spiced ale however so hop selection isn't really critical. Pro-rate your addition by alpha-acid and you'll be fine (I.e. 1oz of a 5% AA hop =0.5 oz of a 10% AA)D_Nyholm said:Need to brew this tomorrow and only have 1 oz of hallertau for it. I have some Kent Golding or fuggle to replace the other ounce. If I used one of them for the 60 min addition, any preference? I also have perle, tettnang, and willamette. I don't know if it will make much of a difference since it is 60 min, but I want this to be as close as possible since I am going to be serving it at a beer fest and want it to be the best I can make it. I hope 6 weeks will be enough time to meld everything together!
n240sxguy said:I'm getting ready to brew this Monday morning. What's the best yeast out of S-04, S-05, and Nottingham?
n240sxguy said:I'm getting ready to brew this Monday morning. What's the best yeast out of S-04, S-05, and Nottingham?
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