Autumn Seasonal Beer Punkin' Ale - Page 91 - Home Brew Forums
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Old 09-28-2012, 12:18 AM   #901
troyh
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Quote:
Originally Posted by tre9er

Brew it later next year
This is going on my list of 10-gallon batches.



 
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Old 09-28-2012, 10:10 AM   #902
hunterlab
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Sep 2011
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Well brew day is past now, what a experience that was for my first all grain. Now I now what equipment I need to be more efficient. My braided hose on my MLT decided to kink at the barb so flow was garbage. I for see a false bottom in the future . I hit the OG spot on and going to left this one clear up for a while as the MLT runnings were dirty as I had to stir the grist to get flow. It is however fermenting away now about 8 hours after pitching.

Dan


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Old 09-29-2012, 01:19 AM   #903
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Quote:
Originally Posted by troyh View Post
This is going on my list of 10-gallon batches.
Use plenty of rice hulls. I learned the hard way.


I'm brewing this tomorrow or Sunday. I was thinking of baking the pumpkin the night before to shorten the brew day. What's your guys thoughts on that?

 
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Old 09-29-2012, 01:35 AM   #904
Waterboy42
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Mar 2011
Minneapolis, MN
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Should be ok to prebake the pumpkin, but let it come close to room temp, or warm it in the oven, or your mash temps will be off.

 
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Old 09-29-2012, 12:45 PM   #905
Doed
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Quote:
Originally Posted by RandalG View Post
I'm brewing this tomorrow or Sunday. I was thinking of baking the pumpkin the night before to shorten the brew day. What's your guys thoughts on that?
I did that. Turned out fine, I think I had to add just a little extra heat to the mash to compensate for the temp drop. If I remember correctly.

 
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Old 09-29-2012, 02:48 PM   #906
BlakeL
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Apr 2012
Orlando, Florida
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Could I bottle this after two weeks in primary?

 
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Old 09-29-2012, 03:14 PM   #907
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Quote:
Originally Posted by Waterboy42 View Post
Should be ok to prebake the pumpkin, but let it come close to room temp, or warm it in the oven, or your mash temps will be off.
I did mine the night before and then threw it in the fridge once it had cooled. Then when I started getting set up on brew day I turned my oven on to the lowest temp (170). Once the oven came up to temp I turned it off and let the pumpkin warm that way until it was time to mash.

 
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Old 09-29-2012, 03:18 PM   #908
NMG318
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Aug 2011
Winchester, VA
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Quote:
Originally Posted by Waterboy42 View Post
Should be ok to prebake the pumpkin, but let it come close to room temp, or warm it in the oven, or your mash temps will be off.
I baked mine the night before and put it back in the oven at 160F while I got everything ready to brew the next day. After I doughed in the grain I stirred in the pumpkin. Worked out great.

 
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Old 09-29-2012, 04:07 PM   #909
Reno_eNVy
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Reno, Nevada
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Quote:
Originally Posted by BlakeL View Post
Could I bottle this after two weeks in primary?
Sure, assuming you have confirmed that fermentation is completely finished. To do this, take a gravity reading and then another one in 3-5 days. If the gravity is the same then you are good to bottle.
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Old 09-29-2012, 10:16 PM   #910
mpjay2000
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Aug 2011
Bakersfield, California
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Reno,

Just wanted to say thanks for this recipe! Also thank you to everyone who has contributed to this thread!

I decided to brew this a while back and read the entire thread. Then I went back through it last night and reread the whole thread. I brewed it up today and everything went smooth! The sample I tasted was great!

I can't wait to keg this! I'm already thinking about doing another batch next week to bottle and give away around Thanksgiving.

Thanks again!

Mpjay



 
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