MJDore
Well-Known Member
Brewed my Pumpkin Beer recipe two weeks ago. Pitched WLP002 and it fermented beautifully at 65-66 deg for two weeks. Just took a reading and it went from 1.055 to 1.011! I thought this yeast was supposed to stop short and leave a nice residual malty mouthfeel. Does the pumpkin have sugars that cause it to go a little overboard? I brewed the same beer last year and it stopped in the 1.015 range.
Anyone use this yeast for pumpkin beer? I mashed at 153 so I thought that would be a warm enough mash to talk the yeast into doing what I wanted them to do. I guess next time I'll have to bump to the 155 range.
Thoughts?
Recipe was 85% UK Two-row, 5% C60, 4% Caramunich I had leftover, 2% victory, and 5% flaked wheat (use in most of my beers for head retention). And then, of course, the pumpkin which was 60 ozs of Libby's pure canned pumpkin.
Anyone use this yeast for pumpkin beer? I mashed at 153 so I thought that would be a warm enough mash to talk the yeast into doing what I wanted them to do. I guess next time I'll have to bump to the 155 range.
Thoughts?
Recipe was 85% UK Two-row, 5% C60, 4% Caramunich I had leftover, 2% victory, and 5% flaked wheat (use in most of my beers for head retention). And then, of course, the pumpkin which was 60 ozs of Libby's pure canned pumpkin.