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Old 09-03-2012, 12:29 AM   #381
BuffaloBeer1
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Mar 2012
Buffalo, NY
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Well I finally got around to brewing this one. This one made me work for it. After 15 AG brews, I have finally experienced a stuck mash. I used 2 cans of Libby's puree. I think the mistake I made was putting the puree in the mash water before the grain, and only using 1 pound of rice hulls instead of 2. Has anyone else had trouble with this? Well having several homebrews on hand to drink while lautering definitely helped get through the 45 minutes of constant stirring to collect the 7 gallons (forget about vorlaufing this time). I think the work will be worth it; it's happily fermenting away with a blowoff tube and antifoaming powder (I don't want to have to think about it). Cheers.

 
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Old 09-03-2012, 12:43 AM   #382
nickmv
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Mar 2010
Memphis
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Quote:
Originally Posted by BuffaloBeer1 View Post
Well I finally got around to brewing this one. This one made me work for it. After 15 AG brews, I have finally experienced a stuck mash. I used 2 cans of Libby's puree. I think the mistake I made was putting the puree in the mash water before the grain, and only using 1 pound of rice hulls instead of 2. Has anyone else had trouble with this? Well having several homebrews on hand to drink while lautering definitely helped get through the 45 minutes of constant stirring to collect the 7 gallons (forget about vorlaufing this time). I think the work will be worth it; it's happily fermenting away with a blowoff tube and antifoaming powder (I don't want to have to think about it). Cheers.
I had to do some serious work with my mash initially to get it to spread evenly. It wanted to clump up really bad. Luckily with enough stirring it spread evenly.

Now I've got a huge layer of pumpkin in the fermenter (talking 2 inches tall at least). I'm hoping it'll settle down and thin out.
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Old 09-03-2012, 01:13 AM   #383
jessup
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Sep 2009
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Quote:
Originally Posted by nickmv
When you guys racked to secondary, did you rack the pumpkin in the fermenter, or just beer? .
Just beer
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Old 09-03-2012, 01:50 AM   #384
JohnnySardonic
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Mar 2012
Ventura, CA
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I made a scaled down 3g batch of this about two weeks ago. Huge trub layer in the fermenter. Due to carboy constraints I am not racking to a secondary. I'll just do those spice additions in the primary and see how it turns out. Should make bottling interesting.

Still smells young, but I can sense some goodness underneath. Hope to crack bottle #1 in early October.

 
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Old 09-04-2012, 02:36 PM   #385
bbbblaine
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Oct 2011
vancouver, wa
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Quote:
Originally Posted by smittygouv30 View Post
Last weekend I brewed the exact recipe from post 191. I re-hydrated the 2 packs of dry-yeast and the fermentation started with in 12-24 hours. About day 3 the fermentation went wild! I have never had to use a blow off tube but this went thing went right through the airlock. I caught it before a complete blow off thank goodness. Its been 6 days and it continues to go nuts bubbling like crazy. I can't imagine brewing this without a secondary fermentation. That's a lot of mess that needs to settle out. I took a few pictures of my fermentation to share. Did others have this same issue?

Corey
Fermentation took off like crazy for me too. Blowoff tube is definitely recommended or you will end up with a mess to clean up.

Also, I brewed mine without the use of any actual pumpkin. From the research I've done, pumpkin adds very little (if any) flavor to beer and the only reason you would brew with it is if you want to be able to say "this beer was made with real pumpkin". It's been in primary for about 10 days now. I will transfer to secondary this weekend and probably bottle a week or two after that.

 
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Old 09-04-2012, 02:46 PM   #386
TyTanium
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Nov 2011
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I've heard that too, that the pumpkin adds very little. But I taste the pumpkin loud & clear in mine. Definitely a viscous mouthfeel and distinct pumpkin flavor. But it's only been a week in the primary, I expect more of it to drop out.

 
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Old 09-04-2012, 03:00 PM   #387
Galloway737
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Covington, WA
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Brewed recipe from post #191 last week using whole fresh ground spices for all spice additions.. will rack to secondary next week.. After reading some posts on graham cracker extract I added a drop to a glass of water to see if I tasted any off flavors... I could detect graham cracker aroma more than taste it.. Was thinking about maybe cutting the addition in half? I have 2 fresh gourmet quality Madagascar vanilla beans and 1 gourmet Tahitian vanilla bean in 4oz of Absolute vodka for secondary addition as well.

 
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Old 09-04-2012, 08:30 PM   #388
Taliesin
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Oct 2008
Oakdale, California
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Just came across this thread after trying Pumking for the first time this weekend. I find the swing of opinions very interesting from those who tried the recipe on page 20 saying they can't tell the difference from the original to those who say that it's not even close.

I've also seen some very anti-extract comments on the graham cracker extract. I think at some point in the next couple months, I'll do the recipe on pg 20 minus the extract and lactose but with a higher mash temp, as well as using a can of the Libby's instead of fresh pumpkin. We'll see how things go.

I loved Pumking and would love to duplicate, but I'm afraid, as others have said, that there may be some artificial extract hanky panky going on with ST's original recipe that we're not going to be satisfied with no matter how much hard work we homebrewers put in.
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Old 09-05-2012, 01:38 AM   #389
vzom
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Apr 2012
Hamilton, Ontario
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I just racked my version of this to the secondary, and for the first time realized I forgot to add the 1 lb of brown sugar during the boil. No wonder my numbers didn't make sense to me.

Anyway, I was wondering is it possible to somewhat salvage this by boiling the sugar and adding it to the secondary, or am I fubared at this point?

 
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Old 09-05-2012, 01:41 AM   #390
smokinghole
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Do it. Boil the sugar, put a lid on the pot as you turn it off. Then that will allow you to let the sugar cool down. Then you can add it to the fermentor once cool with out killing your yeast.
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