Yuri_Rage said:Spend 5 minutes putting the ingredients into the software?
chairbornrangerx said:So I just brewed this over this past weekend. 10 hours total time... man the mash/sparge was a huge PITA... It just kept getting stuck and/or was draining immensely slow.
If I ever do this pumpkin batch again, I might just aim for the extract to save my sanity and time.
Pitched the yeast dry after racking 10 gallons into two 6.5 gal carboys, and had the fiancee run into the yard in her bath robe while I was mowing the next morning to get me back into the house... darn fermentation was going gangbusters and blew the cap's right off the airlock. Re-sanitized and put back on. After 36 hours it was calm enough to stop blowing the caps off the airlocks. Now I have a bit of beer to clean off the floor AND the ceiling.
Brewed the extract version over the weekend following the recipe exactly as written. After topping off the fermentor to 5.5 gallons, I took a gravity reading and was right at 1.050. I was expecting it to be higher so I did not continue adding to the 6 gallon mark as the recipe recommended. What are other people getting for OG for extract and at what volumes?
Also, after 48 hours I had no more signs of fermentation going on. After 72 hours, I took a gravity reading and it's down to 1.012. I'm guessing it's still possible for this to drop another point or two before it's completely done. Is this going to be too dry? I was hoping for a little sweetness and am wondering if I should get some lactose to have on hand for when I transfer to my "clearing vessel." I could potentially add a little at a time until I get the sweetness I'm looking for. Right now, I can't really tell how it's going to taste because there are several off-flavors that still need to be cleaned up by letting sit longer.
I fermented with rehydrated S-04 dry yeast at a temp of 63F. I can't believe how fast and clean this fermented out. I was expecting a lot of blow-off like I had on my last couple of batches, but this one went so fast (1.050 to 1.012 within 48 hours) without leaving any residue or anything on the sides or lid of the bucket!
Did you already add your spices? I think a lot of the sweetness and flavors actually come when you add your spices. I had spread some pumpkin pie spice as well as a layer of brown sugar on top of my pumpkin while it was baking so that gave the wort some nice flavors. I haven't touched the brew since I picthed the yeast in my fermenting bucket over 2 weeks ago. I'm planning on adding a spice tea made with Pampered Chef Cinnamon Plus when I rack to my bottling bucket next week.
knox_brew said:Ok, so I've been reading just about all of this thread an am wanting to do the extract version but was only wanting to do a 2.5 gallon batch. Am I correct in just dividing the recipe in half? Can't wait to get this one going!
Then it wouldn't be pumpkin beer but orange food coloring beer.
Bottled my batch yesterday and all I can say it this **** is gooooooood! Now the hard part is waiting for it to condition in the bottles! With college football starting up this Saturday, I'm hopeful it will be somewhat carbed so I can enjoy a few during the Michigan-Alabama game!
Spend 5 minutes putting the ingredients into the software?
I am new to BeerSmith but this is a much bigger pain to do than you are implying. By default BeerSmith doesn't have any equipment profiles that are for 15 gallon batches, so it is messing up the calculations.
Can someone share the all-grain recipe for a 10 gallon batch?
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