sivdrinks said:The 6 row is there to help convert pumpkin sugars(doesn't matter if it's canned cause they're already cooked).
SDVmnt said:I brewed this one with the given recipe to a T. Came out FANTASTIC. I researched what to add to it nearly to it being overhyped. No idea why.. Anyways.. Follow the recipe, wait a few weeks and carb it. Turned out great. out of 5 kegs in the fridge, this time of year it's my go to "work is over" beer.
just kegged mine and i noticed a fruity smell also but it seemed to taste fine for what it was (only a week old and moved to secondary in keg for a couple weeks)Made this recipe almost 2 weeks ago and I am about to secondary it and add a vanilla bean or two. When smelling (and tasting a little) I noticed a banana-ish smell. Does anyone have any experience with this? Should I be worried? I definitely did not under pitch, fermented at 66-68 and felt that i airated well. Any advice?
Yep-- has a strong alcohol taste.
Too high if fermentation temp?
Possibly pitched yeast too high of temperature..
id say personally if you use the pumpkin and 6 row i would add a bit more pie spice @ the end of the boil to compensate for the extra sugars from the grain and pumpkin.
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