spence5151
New Member
I'm trying to brew an imperial pumpkin beer, similar to the southern tier pumpking. I talked to the guy at the brewshop about how to go about adding the pumpkin flavor. He recommended fermenting the pumpkin for a week to extract the enzymes for more of the flavor, then racking the beer on top of the pumpkin, and ferment till bottling. I tried doing this and added a sanitation tablet to the 7 lbs of pureed pumpkin. (I crushed the tablet and mixed it in) When I opened the fermentor after a week, there was a lot of mold. Does anyone know what could have gone wrong and have any recommendations of how to do this? I was careful to sanitize the bucket and airlock and don't really know how I went wrong.
I went out and bought some more pumpkin puree and I'm thinking of trying to ferment it for 5 days with about 8 ounces of vodka, then racking the beer into the secondary on top the pumpkin. Any sort of advice will be helpful. Thanks.
I went out and bought some more pumpkin puree and I'm thinking of trying to ferment it for 5 days with about 8 ounces of vodka, then racking the beer into the secondary on top the pumpkin. Any sort of advice will be helpful. Thanks.