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Old 08-26-2009, 12:18 AM   #11
SevenFields
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May 2009
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Quote:
Originally Posted by Baja_Brewer View Post
It looks like I used more pumpkin than they said to use in my batch, two large cans or so, but I only added them for the last 10 minutes of the boil. I was very pleased with outcome of the Midwest kit, and I'd highly recommend it!
Did you toast the pumpkin in the oven before you put it in the boil?


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Old 08-26-2009, 12:24 PM   #12
Baja_Brewer
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Shoot, I saw that question and just brushed right past it, sorry. I didn't toast it, I used plain, canned pumpkin (not the pre-mixed with spices pie kind) and I just dumped it straight into the boil.


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Old 08-26-2009, 12:27 PM   #13
Baja_Brewer
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OH, and the brown sugar made a difference, it was distinguishable, even amongst the spices. This year when I made the All Grain version of Yuri's Thunderstruck pumpkin ale I added in some brown sugar.
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Old 08-26-2009, 01:18 PM   #14
jmgreen7
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Mar 2009
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baja -
what yeast did you use with your kit? There are 4 different options?
Site Search :: Midwest Supplies Homebrewing and Winemaking Supplies

 
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Old 08-26-2009, 03:13 PM   #15
ThreeTaps
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Aug 2009
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The kit I got was from Home Brewers Outpost:

Pumpkin Spice Beer Kit

Would any of you recommend putting a cup of brown suger into the boil, as well as two cans of baked pumpkin (one for the entire time, one for the last 10 minutes) with this kit as well? I don't want to botch it up or do anything to the fermentation (like too much sugars) that will raise the temp too much and cause it to taste a bit off. My method of keeping the temps down is a bathtub full of water and ice...probably about 5 freezer trays of ice per day.

(p.s., the wort temp stays at 72F when it's done with fermenting, with or without water surrounding the pail.)
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Old 08-26-2009, 03:34 PM   #16
hoppheadIPA
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Steep the brown sugar with 2 cans of BAKED pumpkin. Baking the pumpkin carmalized it a bit, allowing you to extract more of the sugar.

 
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Old 08-26-2009, 03:37 PM   #17
ThreeTaps
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Quote:
Originally Posted by hoppheadIPA View Post
Steep the brown sugar with 2 cans of BAKED pumpkin. Baking the pumpkin carmalized it a bit, allowing you to extract more of the sugar.
Ok, thanks. I'll put it in with the steeping grains. How important is it to get every last piece of pumpkin out before the boil? Or do muslin bags work well for that too?
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Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


RDWHAHB
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Quote:
Originally Posted by shortyjacobs
You definitely win my award for "Most Enthusiastic New Brewer".

 
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Old 08-26-2009, 04:22 PM   #18
Baja_Brewer
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Jun 2008
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Quote:
Originally Posted by jmgreen7 View Post
baja -
what yeast did you use with your kit? There are 4 different options?
Site Search :: Midwest Supplies Homebrewing and Winemaking Supplies
I think I subbed the Muntons with Safale US-05 that I purchased seperatly, I've just never really trusted Muntons, and using US-05 is basically the same as using the Wyeast American Ale # 1056 (for all simple intents and purposes, I don't want to start a debate about this) because it is the same exact strain, just in dry form.
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Old 08-26-2009, 10:53 PM   #19
hoppheadIPA
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Mar 2009
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Quote:
Originally Posted by ThreeTaps View Post
Ok, thanks. I'll put it in with the steeping grains. How important is it to get every last piece of pumpkin out before the boil? Or do muslin bags work well for that too?
I used cheesecloth to steep the pumpkin. Only thing about getting it out is, the more that's left in there, the more trub will accumulate. This means less beer at the end. Either way is fine though.

 
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Old 08-27-2009, 12:25 AM   #20
jmgreen7
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Mar 2009
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thanks baja.



 
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