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Old 10-23-2012, 10:53 PM   #461
DBush20
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Feb 2011
Morrisville, ny
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Here is my version pretty much straight on to the recipe. Beautiful and delicious beer, a huge success !

 
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Old 10-23-2012, 11:45 PM   #462
bottlebomber
 
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by DBush20

Here is my version pretty much straight on to the recipe. Beautiful and delicious beer, a huge success !
Great clarity. Looks exactly like mine, I used Sparkelloid and got it to drop crystal clear. Did you use anything?

 
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Old 10-24-2012, 01:31 AM   #463
idigg
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Dec 2010
West Allis, WI
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No picture of mine yet but this beer turned out very clear for me with just I.moss. its a good looking amber.

 
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Old 10-24-2012, 01:35 AM   #464
DBush20
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Feb 2011
Morrisville, ny
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Quote:
Originally Posted by bottlebomber

Great clarity. Looks exactly like mine, I used Sparkelloid and got it to drop crystal clear. Did you use anything?
Yeah, just gelatin

 
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Old 10-25-2012, 04:29 AM   #465
advogold
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Feb 2012
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Looks exquisite!

 
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Old 10-25-2012, 12:21 PM   #466
Kojack84
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Oct 2010
Newtown, CT
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Tapping my keg this weekend at a Halloween Party. Took a taste when I kegged it, had a bready mouthfeel with nice spice note. Will have been sitting on gas for 3 weeks now, hopefully it tastes even better!
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Old 10-27-2012, 04:20 AM   #467
milesvdustin
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Feb 2010
Pensacola, Florida
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I am making a ten gallon batch of this tomorrow. Four 29 oz cans of pumpkin!

The only molasses I could find was a 12 fluid ounce jar. How does that equate to the half pound of a double recipe? I think I am going to just dump it all in.
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Old 10-27-2012, 05:00 AM   #468
OCBrewin
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Orange County, California
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Quote:
Originally Posted by milesvdustin
I am making a ten gallon batch of this tomorrow. Four 29 oz cans of pumpkin!

The only molasses I could find was a 12 fluid ounce jar. How does that equate to the half pound of a double recipe? I think I am going to just dump it all in.
I think you'll be fine half pound is 8oz, so you have almost what it calls for. If it were me (and I did this on my two batches...) Sprinkle about a half cup of Brown sugar on the pumpkin before baking. That'll make up for anything you lost in the missing 4oz of molasses IMO.

 
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Old 10-27-2012, 12:42 PM   #469
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Quote:
Originally Posted by OCBrewin View Post
I think you'll be fine half pound is 8oz, so you have almost what it calls for. If it were me (and I did this on my two batches...) Sprinkle about a half cup of Brown sugar on the pumpkin before baking. That'll make up for anything you lost in the missing 4oz of molasses IMO.
Don't confuse fluid ounces with ounces. A fluid ounce of molasses will weigh much more than an ounce. Milesvdustin, just weigh out your desired amount of molasses into a pyrex measuring cup on a balance. Using the pyrex measuring cup allows you to dunk it in the boiling wort to wash out the thick molasses.
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Old 10-27-2012, 01:23 PM   #470
milesvdustin
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Feb 2010
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Yeah I know there is a big difference in fluid and weight ounces. I'll get the ole scale out. When I bake this much pumpkin, can I do it in casserole dishes?
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