Autumn Seasonal Beer Punkin' Ale - Page 39 - Home Brew Forums
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Old 10-24-2011, 12:50 AM   #381
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Okay, so you have a high gravity beer. The general rule is "Higher OG, longer time to condition"


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Old 10-24-2011, 02:07 PM   #382
Mojoe4
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Apr 2010
Colorado
Posts: 69

Brewed this last year and just again last weekend. Everything went really well. Used a little more pumpkin this year and 2 pounds of rice hulls.
Gravity came out right on target, and I went with wyeast 1272.
Love it when I have a problem free brew day!

Thanks again for the recipe Reno



 
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Old 10-24-2011, 02:21 PM   #383
Gduck
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May 2011
Ithaca, NY
Posts: 424
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Finally tried one and damn it was great! After a couple years of failed experiments with pumpkin I'm glad I stumbled on to your recipe!

As I like mine a little more pie forward I added about another 1tbs of pie spice at bottling (sanitized the spice in a bit of vanilla rum). Really happy with the flavor and the body of the beer. And yeah, it goes great with a big ole slice of pumpkin pie.

Thanks!

 
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Old 10-24-2011, 08:32 PM   #384
Faseel
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Sep 2011
Posts: 94

Oh hey, I like the additional spice at bottling. How much vanilla rum did you use as well?

 
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Old 10-24-2011, 08:58 PM   #385
Gduck
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May 2011
Ithaca, NY
Posts: 424
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Quote:
Originally Posted by Faseel View Post
Oh hey, I like the additional spice at bottling. How much vanilla rum did you use as well?
Not much. I didn't measure it, but used just enough to cover the spice and thin it out so it wasn't like paste when I stirred it together. It kind of looked like muddy water. So if I had to guess maybe just an ounce or so.

 
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Old 10-24-2011, 09:14 PM   #386
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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So what's the verdict on adding another Tbsp at bottling? Personally, I can't stand over-spiced beers so I like it a bit more subdued.
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 10-24-2011, 09:18 PM   #387
Gduck
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May 2011
Ithaca, NY
Posts: 424
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Quote:
Originally Posted by Reno_eNVy View Post
So what's the verdict on adding another Tbsp at bottling? Personally, I can't stand over-spiced beers so I like it a bit more subdued.
You might not enjoy it so much then. It's not so spicy it's liquid pie, but there's no mistaking that pie-esque flavor. Cinnamon stands out in the aroma, but im sure with more time that will tone down some. The flavors from the malt come through, and I think I'm getting some estery characters from the S-04 yeast I used on it. So it's not so much spice that it's over powering the other flavors, but it certainly is on the more dominant side.

If you like the more subdued character I would avoid extra spice additions at bottling time.

 
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Old 10-25-2011, 02:26 AM   #388
beergutguy
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Oct 2008
Reno
Posts: 12

reno.. i am prob going to brew this on Sat. I'm in So. Meadows...want to come by and have some brews? If not, no worries..

 
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Old 10-25-2011, 05:55 AM   #389
Medevac_Chief
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Jun 2011
APO, AE
Posts: 74

Brewed this up on Sunday, added a half a pound of Crystal 120L, racked to primary over another can of Libby's pumpkin and the yeast is just taking off over the past day and a half. Question is, theres a thin white layer under the crousin....normal or bad??

 
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Old 10-25-2011, 11:14 AM   #390
FightingBob
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Mar 2011
Madison, WI
Posts: 137
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Quote:
Originally Posted by Medevac_Chief View Post
Question is, theres a thin white layer under the crousin....normal or bad??
It's just the yeasties having their way with the sugars. A krausen from one beer to the next can look completely different; even if it's the same recipe.



 
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