Hot wort in pail = bad. They aren't usually made for hot liquid. It's kinda toxic too, just fyi.
I'm well aware of the plastics industry and the last thing i'm worried about is a bucket being toxic. It can handle 100 degree wort (didn't dump boiling wort in it, I chilled it as best as I could first). I am just worried about infection. I pitched yeast yesterday and it's sitting at 64 degrees.
It will be fine RDWHAHB
(and to above boicutt, I didn't mean to sound rude so I apologize if I did)
Lots of homebrews were consumed in this process. I normally chill in a ice bath due to no hookup for wort chiller, and I got a new pot with a thermometer sticking out of it and I didn't want to submerge it in ice water so I panicked.
Yah just read the first page 6-8months fml already 2 months late
Anyone else have theirs ferment completely dry? I'm not sure why but it smells incredible. I brewed it June 20th and I checked my gravity today and it was at 1.000...I'm really discouraged. I hope I didn't ruin it.
what yeast did you use?
Us 05. I followed thenrecipe exactly. I'm thinking i really mashed too low and i need to recalibrate my thermometer. I'm thinking a # of lactose at bottling could save it? Ideas?
Should be ~80% attenuation, which should finish at 1.015 or so. Perhaps you mashed on the low side and produced more fermentable sugars, plus strong fermentation, but 1.000 is still surprising. Is your hydrometer well-calibrated?
I wouldn't worry. RDWHAHB!
So it is a bit more dry and a bit stronger ABV, should still be great beer.
Not sure why someone else commented it takes 6-8 months. It will go stale in that time. I plan to brew it in early August or so, to be ready by mid-Sept or October. Looks like a great recipe. Let us know how it turns out!
Hydrometer and thermometer calibrated! Like I said it tastes and smells fantastic still. I am still adding 1# of lactose at bottling time. Should give it a little more creaminess.
sounds great. I am pretty sure you are worrying over nothing, if it smells and tastes great, and from your photos it looks pretty "clean" - no biofilms of bacteria etc. - high attenuation is just the way some yeast works. Not a problem at all, quite the opposite!
Good luck, let us know how the final product tastes.
snip
Anyone else have theirs ferment completely dry? I'm not sure why but it smells incredible. I brewed it June 20th and I checked my gravity today and it was at 1.000...I'm really discouraged. I hope I didn't ruin it.
What temp did you ferment at? the low gravity and that high krausen ring tells me you fermented very hot.
Oh jeez, I'm sorry for my absence, I've been working quite a bit.
I'm sorry to hear about the dryness, treacheroustexan. I've had it happen before and it is still tasty. It might be missing that breadiness but it will still be holiday beer
I've been reading this thread for the past week or so and have finally finished the most recent post. Holy crap, what a read!
I'm planning to brew a pumpkin ale as my next batch on July 25, and I've been planning it for a long time. I guess it's the time of year to start brewing fall beers! All the feedback in this thread has really helped inform me as to how to go about brewing this. It'll be my 11th (I think) batch ever, all but one of which have been all-grain BIAB.
I'll be making just a couple changes from Reno's OP, but I'm leaving it pretty much intact. I have 2-row, but I just really like what MO has brought to the table in the beers I've made thus far. I know others have brewed this beer with MO before, and I personally think it'll work really well.
Here's the general plan:
General Batch Info
Batch Size: 6 Gallons
OG: 1.065
FG: 1.017
Efficiency: 77%
Color: 15 SRM
Bitter: 21.7 IBU
Grain Bill/Fermentables
10.00 lb Maris Otter (Crisp)
1.00 lb Crystal 60
1.00 lb Victory
1.00 lb Dark Brown Sugar - Late addition (10 minutes)
58 oz Libby's pumpkin (baked at 375*F for 60 minutes)
Mash
BIAB, 60 minutes
Sparge with 2 gallons of 170F water
Boil Additions
0.50 oz Magnum (12.1%) (60 min)
1.00 oz Hallertau Hersbrucker (2.1%) (10 min)
1 tablet Whirlfloc (10 min)
1.75 tbsp Homemade Pumpkin Pie Spice (5 min)
Yeast
Safale US-05 (1.25 packages, rehydrated) at 65F
My plan right now is to bake the pumpkin and then add it to a 5-gallon bag that I'll drop into the BIAB bag during the mash. I'll tie the pumpkin bag to the handle of the kettle so it hangs inside. I just don't trust that the pumpkin will allow me to easily lift and drain the bag (I don't have a pulley system), so I'll try it this way to keep the pumpkin separate from the mash bag and hopefully it'll work out. I'll just drain them separately on a colander that sits on my 4-gallon "drain kettle."
I decided to make my own pumpkin pie spice based on a number of recipes that are available online. It's pretty much 4 parts cinnamon, 2 parts ginger, 1 part freshly ground nutmeg, and 1 part allspice...with a couple freshly crushed cloves to add that little something extra. It's pretty tasty on a coffee, so I'm thinking it'll work just fine for this beer!
I plan to cold crash and fine with gelatin at around the 18-day mark so it can go into bottles at three weeks. At that point, I'm going to let it sit at around 72F for a week, then move it to my ~62F basement until the beginning of October, for a total conditioning time of about ten weeks. I've got a decent pipeline set up at this point, so that'll help immensely in keeping in check my temptation to crack these open early!
Thanks to Reno and everyone else for all the feedback in this thread. It's been great reading it, and I'm really looking forward to brewing this!
So how did the brewing go? I am looking for a good pumpkin beer to brew and yours looks good.
I actually didn't get a chance to brew this weekend. I was put on daddy duty, so brewing has to wait until this Friday. I'll let you know how it goes!
Oh...and let's be clear. This is really Reno's recipe. I just tweaked it to fit what I've got and what I think I'd like a little better!
Hey guys, I'll be brewing this up this weekend. I'm going to get a yeast starter going, has anyone tried using Wyeast 1968? Since it has a lower attenuation and high flocculation I'm thinking it'll give it a good maltiness and also give good clarity to the beer. Just a thought, wanted to see if anyone has tried using it.
Also, I read at a few different points that people are heating the pumpkin in the strike water and that helps with stuck sparges. Is that still what people find works best? Or should i add the pumpkin at the end of the dough in.
Thanks
If I brew this now will it be drinkable by the first week in October? 2 weeks primary, 2 weeks secondary, then bottle condition? I want to do the extract or the biab partial mash.
i wonder, if this good recipe could be made into a porter with something like:
8oz black patent
6oz american chocolate
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