MSamu
Well-Known Member
I have a recipe for Pumpkin ale and I have decided not to use Pumpkin in it due to the time of year. Should I use all the ingrediants I have or should I start over. here is what I have
1 lb of German Vienna Malt
1 lb of crystal malt
1 lb of chocolate wheat malt
6 lbs of Dried powder amber malt extract
1 cup Brown Sugar
1/2 cup molassas
1 Wyeast 1056 American Ale
1 oz Mt Hood hop pellets
1 oz Hallertau hop pellets
1/2 teaspoon vanilla
I don't think I will add the all spice
Also I have had the yeast in the fridge for several months. It says to move and firmly smack the packet to activate then allow the packet to swell but the packet is alteady swollen I'm afraid that if I hit the packet the pouch will pop. Could I open the packet pop the inner seal then transfer to antother container for a few hours. Or will the O2 hurt the yeast?
Thanks for Your help.
Mike
1 lb of German Vienna Malt
1 lb of crystal malt
1 lb of chocolate wheat malt
6 lbs of Dried powder amber malt extract
1 cup Brown Sugar
1/2 cup molassas
1 Wyeast 1056 American Ale
1 oz Mt Hood hop pellets
1 oz Hallertau hop pellets
1/2 teaspoon vanilla
I don't think I will add the all spice
Also I have had the yeast in the fridge for several months. It says to move and firmly smack the packet to activate then allow the packet to swell but the packet is alteady swollen I'm afraid that if I hit the packet the pouch will pop. Could I open the packet pop the inner seal then transfer to antother container for a few hours. Or will the O2 hurt the yeast?
Thanks for Your help.
Mike