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Old 01-22-2012, 05:15 AM   #511
brianbrau
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Oct 2011
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Well its a hit and even the neighbors who drink mostly coors light have enjoyed it thanks Reno.

 
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Old 01-24-2012, 01:13 AM   #512
Reno_eNVy
 
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Quote:
Originally Posted by brianbrau View Post
Well its a hit and even the neighbors who drink mostly coors light have enjoyed it thanks Reno.
You're quite welcome. I'm glad it went over so well... hmm maybe drop it to 1 Tbsp like you did and it won't be so sour... or take so long for it to go away.

It scored a 33 at the 2012 Boneyard Brew-off so I must have done something right. Sadly it didn't win... I think it was shy just a couple points from placing.
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Old 02-03-2012, 07:07 AM   #513
rmclark12
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Apr 2010
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I'm planning on brewing this recipe tommorow, and I'm wondering...Is the sourness some are reporting maybe due to too much of the pumpkin going to the primary? Should I try to leave as much pumpkin as possible behind in the kettle after cooling?

 
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Old 02-03-2012, 07:49 AM   #514
Reno_eNVy
 
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Nah I don't think it's too much pumpkin. I'm seriously thinking it's the spice. If you're worried you should cut it back to one tablespoon

Also, unless you're doing all extract and have no other option, don't boil the pumpkin... put it in the mash. But if you must boil it put it in a muslin bag or cheese cloth. If you transfer that to your fermentation vessel you will lose a ton of beer.
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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 02-03-2012, 08:21 AM   #515
rmclark12
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Apr 2010
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Thanks, I definitely don't like losing beer. Doing brew in a bag, so I'm guessing most of the pumpkin is going to make it into the boil, but we'll see. Thanks for the recipe, pretty excited about this one.

 
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Old 02-03-2012, 04:21 PM   #516
Reno_eNVy
 
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Quote:
Originally Posted by rmclark12
Thanks, I definitely don't like losing beer. Doing brew in a bag, so I'm guessing most of the pumpkin is going to make it into the boil, but we'll see. Thanks for the recipe, pretty excited about this one.
Just add the pumpkin to the bag so you can remove it with the grain. It'll work just fine.
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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 02-03-2012, 07:48 PM   #517
Rivenin
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i wonder how well it would work to caramalize the pumpkin (be careful not to burn it of course lol) and have it absorb as much as that caramalized pumpkin... doing this instead of just baking it for a bit... hrm...
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Old 02-03-2012, 08:01 PM   #518
Reno_eNVy
 
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I always bake my pumpkin until it caramelizes, it definitely brings out the most flavor.
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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 03-05-2012, 06:36 PM   #519
RandalG
 
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I made a 10 gallon batch of this awhile back. One keg I added 3 scraped vanilla beans to to and one I didn't. I have to say if you like vanilla I think it compliments the pumpkin nicely.

 
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Old 06-09-2012, 02:24 PM   #520
Accidic
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As I'm good at burning stuff without trying.... Is there a point you can tell it's caramelized? I figured a spritz of water like I do when toasting grain would prevent some albeit not all of top burning but other than that I was just going to match the 1hr oven time.

 
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