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Old 08-29-2013, 11:09 AM   #1341
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I assume Hallertau and Hallertaur are the same hops, my LHBS had the one without the r.

According to http://www.brew365.com/hop_substitution_chart.php, try one of the following Liberty, Tettnanger, Mt. Hood, Vangaurd, or Tradition. Unless I am mistaken, you pretty much should be able to swap it out for any other German Noble hop variety
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Old 08-29-2013, 12:24 PM   #1342
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It's just a variation on spelling. For instance, the quote you posted has "Tettnanger" but I always leave off the "er"
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Old 08-30-2013, 01:47 PM   #1343
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Got a question before brewing this weekend. This is such a long thread and the pages I read through I didn't see this asked....

Has anyone added the spices at bottling instead of as a 5min addition?
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Old 08-30-2013, 02:40 PM   #1344
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Quote:
Originally Posted by daveooph131 View Post
Got a question before brewing this weekend. This is such a long thread and the pages I read through I didn't see this asked....

Has anyone added the spices at bottling instead of as a 5min addition?
If you prefer it, you could make a spice tincutre by adding the spices to a couple of ounces of vodka. Then you can add that to the bottling bucket. The advantage of this is that you can slowly add in the tincture and check out the taste to dial in the exact spice level you want.

I am in the middle of doing a variation on this idea where I put in about 3/4 of spices in the boil so the flavors can blend while sitting in my fermenter. But I also have a spice tincture ready should I want to dail up the taste a bit more.

Hope this helps.
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Old 08-30-2013, 03:00 PM   #1345
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apologies if this was already asked, but I recently bottled my first pumpkin ale (extract based) and my method of cooking the pumpkin was to bring it to a boil in some water then back off to a simmer for about 10-15 minutes, adding the pie spice during the simmer. Combined this mixture in the brewpot with the extract wort at the start of the boil.

Smelled very good into the fermenter, but wondering if I missed something by not roasting the pumpkin first?

At bottling, still smells nice and has that pumpkin essence to it, though I think I may have over hopped for this style... Hoping the hops will mute a little as it conditions...

Any opinions? Shall I pray to the Great Pumpkin?
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Old 08-30-2013, 04:02 PM   #1346
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Quote:
Originally Posted by ChrisL_

If you prefer it, you could make a spice tincutre by adding the spices to a couple of ounces of vodka. Then you can add that to the bottling bucket. The advantage of this is that you can slowly add in the tincture and check out the taste to dial in the exact spice level you want.

I am in the middle of doing a variation on this idea where I put in about 3/4 of spices in the boil so the flavors can blend while sitting in my fermenter. But I also have a spice tincture ready should I want to dail up the taste a bit more.

Hope this helps.
Thanks - I think all stick with the true recipe then and add at 5min to go in boil.

However if its lacking ill be ready at bottling with more to add via your method.

I think this will accomplish what I'm looking for.
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Old 08-30-2013, 05:13 PM   #1347
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Quote:
Originally Posted by daveooph131 View Post
Thanks - I think all stick with the true recipe then and add at 5min to go in boil.

However if its lacking ill be ready at bottling with more to add via your method.

I think this will accomplish what I'm looking for.
I added the 1.5 Tbls in boil last year and after fermenting/tasting I added another tsp.
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Old 08-30-2013, 05:54 PM   #1348
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The amount of spice in this recipe is pretty perfect as is. Is adds a little spice and is no way overpowering. I hate overdone beers and this one is great so far after 2 weeks in the fermenter!
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Old 08-30-2013, 11:47 PM   #1349
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Quick question. Are you keeping this in primary for the standard 3 weeks? I am 2 weeks in and not sure if an extra week is all I need before cold crashing for a week and then kegging to age?
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Old 08-31-2013, 03:10 AM   #1350
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Quote:
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Quick question. Are you keeping this in primary for the standard 3 weeks? I am 2 weeks in and not sure if an extra week is all I need before cold crashing for a week and then kegging to age?
I did. 3 weeks primary 4 days secondary/cold crash 2 of which was with gelatin to drop of the yeast out.
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