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Old 09-29-2009, 02:11 AM   #1
Aug 2009
Posts: 10

Yesterday I brewed a Pumpkin Ale and right now I have it in my plastic bucket. But I have heard about fermenting in a pumpkin. If I wanted to secondary ferment a small amount, how would one do this? I tried googling it and didn't come up with anything.

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Old 09-29-2009, 02:22 AM   #2
Nov 2008
Posts: 84
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No, that won't work.

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Old 09-29-2009, 02:26 AM   #3
I_B_Mongo's Avatar
Jul 2009
Kansas City, Missouri
Posts: 576
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I've seen it done before in a copy of BYO. You'll have to make sure that you have a VERY good seal in a SANATIZED pumpkin. Also, be sure to drill a hole in the "beer-o-lantern" lid and put a fermentation lock in.

Good luck!

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Old 09-29-2009, 02:30 AM   #4
elmetal's Avatar
Sep 2007
Pembroke Pines, FL
Posts: 1,047
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I've seen a video of it being done. so it will work. you just have to do it right
Bottled: Imperial Stout[/SIZE]

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Old 09-29-2009, 02:33 AM   #5
Four Beasts Brewery
Brooklyn-Brewtality's Avatar
Aug 2008
Posts: 2,278
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How to Brew IN a Pumpkin
Kegged: Berlinerweisse, Dubbel, Galaxy Wheat
Bottled: Golden Strong, Mild, IIPA, Rauch
Fermenting: Saison, Imperial Wheat Stout, Brett Saison, APA, Brett Roggenbier

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Old 09-29-2009, 02:37 AM   #6
Aug 2009
Posts: 10

Thanks Berserker, I'll have to check that later - I can't see the pics at work.

IB Mongo good point, I'll need to buy another air lock - the one i have no is already cracked after only 2 months.

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Old 09-29-2009, 07:15 AM   #7
Flocculation Nation
scrambledegg81's Avatar
Sep 2009
Los Osos, CA
Posts: 1,816
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Originally Posted by I_B_Mongo View Post
I honestly can't stop laughing at that concept. xD
Primary: nada
Secondary: emptyness
Bottled/Fridge: Sierra Nevada Celebration
Bombers/Growlers/Aging: The Abyss, Firestone 19th Anniversary Ale
Kegerator: sanitizer!
Coming Up: something spiffy, most likely

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Old 09-29-2009, 07:26 AM   #8
May 2009
Auckland, NZ
Posts: 727
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that sounds awesome, imagine the expression on your mates face when you say, "heres my pumpkin ale." He wont know whether to laugh or applaud lol.

Id never have believed it if I hadn't read it on here

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Old 10-25-2010, 09:25 PM   #9
Feb 2010
Posts: 46
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Dang, and I thought I came up with the idea. I would say you do just a pumpkin size batch of in-the-shell fermentation and put the rest in the carboy until the 'primary' pumpkin batch is ready in a few days. If you pour the wort into the punkin just after flame out when it's really hot and put the 'lid' on it, it should sanitize the innerds and the loose-fitting lid should allow CO2 to burp out. That's the easy part. My question is "would it really make a difference in flavor?" If you put a few chunks of fresh pumpkin in the primary, that would do the same thing, right?

I would think the really cool thing would be to find a 5-gallon monster pumpkin and 'cask' condition the brew. Put a weldless valve in it and serve from the pumpkin at a halloween party. A little dry ice through the lid hole would add to the effect and chill it too. That's the kind of crazy fun I signed-up for when I started brewing.

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Old 10-25-2010, 09:33 PM   #10
Sep 2010
Posts: 90
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The Elysian brewery in Seattle makes two batches a year that they ferment in giant 125+ pound pumpkins. Then at their annual pumpkin beer fest they tap the pumpkin and everyone gets a sample straight from the tap.... It's pretty awesome

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