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Old 03-29-2011, 02:23 PM   #71
Lex82
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Feb 2011
Atlanta, GA
Posts: 12

Could you use Wyeast 1056 as a sub, or should I stick with dry yeast?



 
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Old 03-29-2011, 04:55 PM   #72
Reno_eNVy
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Oct 2008
Reno, Nevada
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Quote:
Originally Posted by Lex82 View Post
Could you use Wyeast 1056 as a sub, or should I stick with dry yeast?
1056 will most definitely work. I typically stick with dry yeast whenever I can because it's much cheaper at the LHBS... can't beat $2 per 11.5g pack.


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Old 07-13-2011, 12:11 AM   #73
TJ_Brew
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Feb 2010
Fort Collins, Co
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How long did this age before the first glass was poured?

 
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Old 07-13-2011, 12:20 AM   #74
Reno_eNVy
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Oct 2008
Reno, Nevada
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Honestly, not very long. It doesn't really need time for the spices to mellow. I gave it three weeks in primary, racked to the keg and let that sit for a couple days at room temp (not intentional, needed the space ) Once hooked up to gas it was 3 days at 25psi, then two days at 12psi (and also from then on) before the first pint was pulled.

Thanks for the interest. Good to see this thread alive again!
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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 07-13-2011, 02:22 AM   #75
TJ_Brew
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Feb 2010
Fort Collins, Co
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Right on. If this turns out I will probably make a couple batches.

Anything BEER interests me!!!

 
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Old 08-02-2011, 06:31 AM   #76
munklunk
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Mar 2010
Chicago, IL
Posts: 277
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I plan on cranking out a batch of this bad boy in a couple weeks. Looks like a promising pumpkin.
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Old 08-02-2011, 06:37 AM   #77
munklunk
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Mar 2010
Chicago, IL
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Quote:
Originally Posted by aaronwillen View Post
I just brewed a slight offshoot of this recipe and damn...it came out perfectly. It does taste almost exactly like dogfish punkin...except this is a little more pumpkin'y I think!
Could you be a little more specific about what you did that made it "a slight offshoot?". I too am aiming for a punkin-ish brew, and I'd appreciate any tips that would lead me in that direction. Thx.
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Huckleberry Brewing

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Old 08-02-2011, 02:48 PM   #78
Reno_eNVy
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Oct 2008
Reno, Nevada
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munklunk, thanks for the interest!

I'm assuming the slight offshoot doesn't involve changing the Pumpkin Pie Spice, which is really where pumpkin ales get their pumkpiny flavor.... in beer, actual pumpkin is pretty flavorless.

Trust me, this recipe's use of biscuity malt, pre-balanced pie spice and molassesy brown sugar will get you that Pumpkin Pie love you look for every time you crack open a DFH Punkin'
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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 08-03-2011, 02:14 AM   #79
nspaldi0
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Mar 2010
Lexington, KY
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Reno,

I scanned through the thread quickly as I'm about to hit the bed here on the east coast but would you mind to post or pm me the most recent recipe with details on the best way to toast the pumpkin? I'm definitely putting this on my brew list!

Thanks!
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Old 08-03-2011, 04:42 AM   #80
Reno_eNVy
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Oct 2008
Reno, Nevada
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Quote:
Originally Posted by nspaldi0 View Post
Reno,

I scanned through the thread quickly as I'm about to hit the bed here on the east coast but would you mind to post or pm me the most recent recipe with details on the best way to toast the pumpkin? I'm definitely putting this on my brew list!

Thanks!
With gusto, my good sir!

I apologize for not having it on the original post, it won't let me edit the OP Maybe once I upgrade my account (FINALLY) I'll be able to do so. But someone asked the same thing shortly after I posted the original recipe. Here's what I do:

Quote:
The 2 large cans of libby's pumpkin puree (non-spiced) should be spread out on a baking pan so it's about 1-1.5" thick. Bake between 250 and 325*F for 30-45 minutes or until the top starts browning slightly and the puree becomes less viscous. Then add to mash for the whole 60 minutes. Don't forget a few handfuls of rice hulls.
Your mileage may vary. I'm at an elevation of ~5200ft, so water up here boils at 202*F... therefore I usually need to leave it in the over a bit longer. However, if you're closer to sea-level then 30-45 will probably be your range.

As far as the rest of the recipe, it hasn't been touched. I love it just the way it is.


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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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