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Old 10-24-2012, 10:43 PM   #491
sivdrinks
 
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Quote:
Originally Posted by cotillion

Thanks for the reply. I used about 2 oz lactose, OG 1.078ish. I mashed at around 158, but I'm never confident to the degree.

Would adding some DAP help? Shaking up the carboy? Or just sit tight?
DAP? Lactose probably didn't add any points either way but mashing that high would be my guess as to a higher final gravity, for me it would anyway. You could stir the yeast a bit with the end of a sanitized racking cane and maybe get a point or two but I'd let it sit another week at least.

 
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Old 10-24-2012, 10:46 PM   #492
cotillion
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Quote:
Originally Posted by sivdrinks View Post
DAP? Lactose probably didn't add any points either way but mashing that high would be my guess as to a higher final gravity, for me it would anyway. You could stir the yeast a bit with the end of a sanitized racking cane and maybe get a point or two but I'd let it sit another week at least.
Cool, I may end up trying that. DAP is a yeast nutrient, diammonium phosphate. I keep it around for winemaking usually.

 
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Old 10-24-2012, 11:27 PM   #493
Strongbad52
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I am fermenting this as well. I started at 1.084 and am down to 1.017 (8.78%)after 10 days. I had a 1.5 liter starter of wyeast 1469. It tastes great and I have experimented with the vanilla nut and butter extract. I think it does add the flavor of the pumpking or something close at any rate.

 
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Old 10-24-2012, 11:40 PM   #494
Strongbad52
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I mashed in at 158 but didn't heat up the pumpkin puree enough. When I added that it dropped the temp down to 149. It had been mashing for about 25 minutes at that point. I was able to raise the temp with some extra sparge water to 153.

 
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Old 10-25-2012, 12:54 AM   #495
cotillion
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So to follow up because I am neurotic, is the yeast nutrient advisable at all? Maybe a tsp worth? I made a huge, GOB-style, mistake and promised this brew for a party.

 
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Old 10-25-2012, 01:03 AM   #496
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My OG was 1.083 and I used US-05. After 15 days it was only down to 1.035. It took 3 weeks to get down to 1.024 and thats where it stopped. I kegged it today and it tastes great, if sweet.

It's warm and uncarb'd but I taste that Pumking butter/graham cracker taste that everyone is looking for without adding any flavoring. Maybe my imagination since I just had the real Pumking a couple days ago.

 
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Old 10-25-2012, 01:05 AM   #497
cotillion
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Quote:
Originally Posted by troyh View Post
My OG was 1.083 and I used US-05. After 15 days it was only down to 1.035. It took 3 weeks to get down to 1.024 and thats where it stopped. I kegged it today and it tastes great, if sweet.

It's warm and uncarb'd but I taste that Pumking butter/graham cracker taste that everyone is looking for without adding any flavoring. Maybe my imagination since I just had the real Pumking a couple days ago.
Man, that is encouraging to read. I tasted mine and I don't know if it's diacetyl or what, but I'm already getting a little of that creamy/buttery taste. I mashed with a box of graham crackers, so that may be causing me some issues.

 
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Old 10-25-2012, 01:09 AM   #498
sivdrinks
 
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Quote:
Originally Posted by cotillion
So to follow up because I am neurotic, is the yeast nutrient advisable at all? Maybe a tsp worth? I made a huge, GOB-style, mistake and promised this brew for a party.
Beer will taste fine, just be a heavier mouthfeel. A quick read on DAP tells me no more than 1/2 tsp for your batch, you're just trying to give it a boost. If you can get down to 1.025 that gives 7% abv.

 
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Old 10-25-2012, 01:19 AM   #499
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Quote:
Originally Posted by troyh
My OG was 1.083 and I used US-05. After 15 days it was only down to 1.035. It took 3 weeks to get down to 1.024 and thats where it stopped. I kegged it today and it tastes great, if sweet.
How many packs of 05? Did you aerate the wort with O2? Interested in comparing to my results with the same yeast.

 
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Old 10-25-2012, 03:15 AM   #500
tjt_88
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Some have noted this, true, but the ST site describes cinnamon as one of the flavors. Maybe they're lying to trick us.


I hope that they are not tryin to trick because some ppl may be allergic to cinn

 
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