Hey All,
I had the idea of doing up a Pumpkin ale using an existing Nut Brown extract kit from Northern Brewer, and wanted to see if my method was reasonable or if I was way off:
http://www.northernbrewer.com/shop/nut-brown-ale-extract-kit.html
I'm using the Wyeast NeoBritannia Yeast (just the smack pack- no starter), bottling with 4oz of corn sugar.
From other threads, it seemed like the thing to do was to get some pumpkin (canned, in my case, 2 30 ouncers of Libby's) cook it, freeze it, then warm it up again and throw it into a mesh bag while making the wort. I guess the cooking and freezing is to break down any protiens? Not sure.
I was then going to let it go a 2-3 weeks in the fermenting bucket and bottle it. I'd love any input provided- thanks!
I had the idea of doing up a Pumpkin ale using an existing Nut Brown extract kit from Northern Brewer, and wanted to see if my method was reasonable or if I was way off:
http://www.northernbrewer.com/shop/nut-brown-ale-extract-kit.html
I'm using the Wyeast NeoBritannia Yeast (just the smack pack- no starter), bottling with 4oz of corn sugar.
From other threads, it seemed like the thing to do was to get some pumpkin (canned, in my case, 2 30 ouncers of Libby's) cook it, freeze it, then warm it up again and throw it into a mesh bag while making the wort. I guess the cooking and freezing is to break down any protiens? Not sure.
I was then going to let it go a 2-3 weeks in the fermenting bucket and bottle it. I'd love any input provided- thanks!