That's what figured but I wasn't to sure cause all the threads I was reading were mashing. But that helps a lot! Do you strain the pumpkin out when pouring wort into fermenter or leave it in?
It'll be almost impossible to strain. Just leave it in and accept a lot of trub.
dont mean to pester anyone, but my question kind of got skimmed over a couple pages back. i primaried for 2 weeks, transferred to a glass carboy which has been sitting for 17 days at 55-60F. think the colder temps will hurt anything? i havnt added any spices yet, so my question is could one just add the spices along with the priming sugar, then add to the bottling bucket, before bottling? or should i mix up a spice tea and add it to the carboy to let it sit for a bit longer? thanks for any help in advance.
I like mine and find it not to differ much at all from the original. If anything, I think the Special B works well with it. I don't get a clashing flavor like you describe.Yuri, I brewed the recipe you posted back on page 69. It's been in the bottle for about 5-6 weeks. It's pretty tasty, but I feel like there's a little too much dark fruit character (Special B?) that clashes with the pumpkin and spice. Have you tried yours yet, and what did you think? It could also be that my fermentation temps were a bit too high, so I'm curious to hear your opinion.
Thanks
I personally don't think the cold will hurt if your fermentation was complete; otherwise you might have put the yeast asleep! About adding the spice tea at the bottling time I was also wondering about this....I assume you could also do that. I don't think it can hurt, you might just have to wait a few more weeks for the spice to balance out and integrate to what will become the real taste of your brew.......hope this help
Tasted a sample of the batch we brewed yesterday & I must say it tasted amazing. The pumpkin & the spices really come through quite nicely. It's not quite ready yet but from the sample I can tell it's going to be an awesome brew. Should technically be ready next Monday; the kegged batch that is. We were able to bottle some of it as well but those won't be ready for another couple of weeks.
Also just finished installing the taps on our "Keezer"
http://www.chrisgomezphoto.com/austin/h35741bfc#h35741bfc
The cold temps will not have hurt the beer, you're right, so long as the fermentation was complete.
I added the spice tea at bottling (I bottled some and kegged some), and it was detectable, but I wish I had added more.
That's the nice thing about the keg -- I just opened it last night and added another batch of spice tea and it immediately tasted even more pumpkin-y.
Justibone said:Started with 1 tsp. Went to 1 tbsp. Like the 1 tbsp better.
YMMV.
terrenum said:I do have a question for people on this thread. I brewed 10 gallons last week-end. The fermentation took off 24 hours after I pitched the yeast (WL002) but it was not very vigourous and lasted only 48 hours....looks like it is pretty quiet now. HAve you experienced the same type of fermentation? Should I pitch in safale dry yeast and see what will happen? Will pitching Safale over the Wl002 create weird reaction/taste?
thanks for your input
I do have a question for people on this thread. I brewed 10 gallons last week-end. The fermentation took off 24 hours after I pitched the yeast (WL002) but it was not very vigourous and lasted only 48 hours....looks like it is pretty quiet now. HAve you experienced the same type of fermentation? Should I pitch in safale dry yeast and see what will happen? Will pitching Safale over the Wl002 create weird reaction/taste?
thanks for your input
Hmm, how much did you add the first time?
glad to hear that! mine is about 4 days in the clearing stage and the film hasn't seemed to have got any worse/thicker, or more noticable. it is still faint and transparent, but it is still there though. not too sure what it is, but the best i can do is just keep an eye on it to see if it worsens. based on your results, i am hoping mine will still taste good, and hasn't become infected. I haven't taken a sample because i dont want to keep opening it so i am just gonna wait till it is time to bottle to taste it.
Pitching a nice, clean-fermenting yeast over the top of your original yeast is usually not a problem. It affects attenuation, of course, but repitching a different strain is often better than the alternative. Of course, if you don't have to do it, don't do it.
Here's the result of my first stab at this one. It came out excellent. I added spices 10 minutes to the end of boil and they do not seem to have dulled. If anything, they have melded into something quite savory and refreshing. It was a three gallon batch with the following spice quantities: 1 tsp cinnamon, 0.5 tsp each of nutmeg, ginger, allspice.
Hi YuriREAD THIS, TOO!
Notes current as of 26 Sep 2011
A few notes about spices and how to use them. I strongly prefer Pampered Chef Cinnamon Plus as the only spice addition. However, I wouldn't be too hesitant to use another brand of pumpkin pie spice or a mixture of any/all of the following: cinnamon, nutmeg, allspice, mace, orange peel, cloves, ginger. I prefer cinnamon and allspice as the primary flavors.
I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to hot liquid. A little goes a long way! I only use 1 tsp in a 5 gallon batch, and 1/2 Tbsp in 15 gallons (which is disproportionate on purpose - again, a little goes a long way).
I've added the spices at flameout, when racking for clearing (yeah, I mean "secondary" - I simply despise that term!), or even when kegging. The results are remarkably similar. The later in the process that you add the spices, the stronger and fresher/sharper the flavor. The spice flavor does fade over time, and the difference can be quite significant over a long period of aging.
If you want to make a spice tea, steep the spices for a few minutes in a cup of near boiling water, cool, and add the whole thing. Don't strain it.
If you want to add spices to taste, make the spice tea and add a little at a time, gently stirring with each addition. Sample via spigot, wine thief, turkey baster, siphon tube, etc.
I hope this clears up some of the PAGES of questions that follow!
I know I would not.I don't think I would dry-hop a pumpkin beer.
bottled today. we added the spices along with the priming sugar. i never really thought about the spices floating around in the beer until i took a look in the bottling bucket, spice chunks everywhere. think the spices will stick to the bottom of the bottle, or is that stuff going to be floating in the beer?
You should be fine so long as you do the "homebrew pour"... i.e., pour the whole bottle in one smooth motion leaving the yeast at the bottom of the bottle with about half an inch of beer.
Will my batch be ok? Am I paranoiac?
My question: would the aseptox solution be strong enough to sanitized the dirty cloth...
and not contaminate my spoon?
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