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Old 11-02-2010, 06:38 PM   #11
Kahler
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Oct 2010
Astoria, NY
Posts: 356
Liked 24 Times on 17 Posts


Cool. Thanks i appreciate the advice.



 
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Old 07-03-2011, 04:03 PM   #12
smalliewader
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Jun 2011
Ruffs Dale, PA
Posts: 376
Liked 6 Times on 5 Posts


I brewed this 3 weeks ago. Right now it's in secondary (glass). It's been sitting on the spices for almost two weeks. Took a gravity test today and down to 1.030, so a few more weeks to go. Tastes FANTASTIC so far.

I had an og of 1.088, I contributed that to the squash though. Really looking forward to cracking these in the fall. I changed the hop variety slightly and replaced the almond extract with all vanilla.



 
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Old 07-12-2011, 12:40 AM   #13
onipar
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May 2011
Tannersville, PA
Posts: 1,218
Liked 12 Times on 11 Posts


Did the wheat DME make the beer cloudy?

 
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Old 07-25-2011, 03:13 PM   #14
jalgayer
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Feb 2010
Carbondale, PA
Posts: 494

It was pretty dark so I wasnt concerned with cloudiness. And now I dont really remember.
As far as the comment from smallierwider... Mine finished pretty high too and you are not too far from where I was. The squash was mashed so that there were not much in the way of fermentable sugars and thus it finished high. It was pretty much an accident. Apparently i was supposed to add other grains that would help make the squash fementable, but I didnt and thus it finished high which turned out to be great as far as I am concerned.
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Jason

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Mad-Elf Inspiration, Graff


SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

 
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