My samples were sent to BrewPastor, KNIPKNUP, And Sean. Thank you guys for sampling my beers. Both are in the HBT recipe database.
First the Pumpkin beer:
I had quite an argument with some folks about when to add the pumpkin. I added it to the boil and I was told that this will lead to lots of problems with proteins. I dont think I encountered any problems other than it is a bit hazy. The other side of the argument is for the pumpkin to be put into the mash. I disagree for two reasons. 1. I've read there arent enough starches in the pumpkin to warrant mashing and the risk of a stuck sparge just isnt worth the effort. 2. I thought the flavor of the pumpkin would be infused into the wort better by boiling and setting in the primary fermenter. I used 2 large cans of pumpkin. I didnt mess with whole pumpkin because my research told me that canned works just as good if not better. When I drained the brew pot, I let as much pumpkin as possible get into the fermenter. I made this one a 6.25 gallon batch to account for the trub and pumpkin left in the primary. I ended up with 5 gallons kegged and it was force carbonated. OG was 1.067 and it finished at 1.012
Porter
I am still trying to master this style. I wont tell you what I think of it until you give me your impressions. I tried the Belgian Candi syrup at the recommendation of the salesman at my LHBS. This one finished at 1.016 and was kegged and force carbonated. OG was 1.055.
First the Pumpkin beer:
I had quite an argument with some folks about when to add the pumpkin. I added it to the boil and I was told that this will lead to lots of problems with proteins. I dont think I encountered any problems other than it is a bit hazy. The other side of the argument is for the pumpkin to be put into the mash. I disagree for two reasons. 1. I've read there arent enough starches in the pumpkin to warrant mashing and the risk of a stuck sparge just isnt worth the effort. 2. I thought the flavor of the pumpkin would be infused into the wort better by boiling and setting in the primary fermenter. I used 2 large cans of pumpkin. I didnt mess with whole pumpkin because my research told me that canned works just as good if not better. When I drained the brew pot, I let as much pumpkin as possible get into the fermenter. I made this one a 6.25 gallon batch to account for the trub and pumpkin left in the primary. I ended up with 5 gallons kegged and it was force carbonated. OG was 1.067 and it finished at 1.012
Porter
I am still trying to master this style. I wont tell you what I think of it until you give me your impressions. I tried the Belgian Candi syrup at the recommendation of the salesman at my LHBS. This one finished at 1.016 and was kegged and force carbonated. OG was 1.055.