Autumn Seasonal Beer Imperial Pumpkin Pie Ale - Page 19 - Home Brew Forums
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Old 10-24-2012, 05:07 PM   #181
J-Tho
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Oct 2011
Vancouver, British Columbia
Posts: 13
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I brewed this about a month ago and have been way to busy to transfer to a secondary. Think there's any point now? Or should I just go ahead and bottle it? Also, did you guys sanitize the bottling/kegging spice addition somehow before adding it?

 
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Old 10-24-2012, 05:10 PM   #182
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
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Quote:
Originally Posted by J-Tho View Post
I brewed this about a month ago and have been way to busy to transfer to a secondary. Think there's any point now? Or should I just go ahead and bottle it? Also, did you guys sanitize the bottling/kegging spice addition somehow before adding it?
I didn't rack mine last year or this year, mine sat in Primary for about 6 weeks before kegging. It definitely cleaned up a LOT in the keg, it was still a bit cloudy going in.

I actually just add the spice without sanitizing it, I don't think it's that big of a risk considering the 9.5% ABV, but I tossed around the idea of boiling it very briefly in a small amount of water before adding.
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Old 10-25-2012, 03:15 AM   #183
BudzAndSudz
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Oct 2011
Boulder, Co
Posts: 454
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I soaked it in a very small amount of vodka last year (just enough to get it wet) as a precaution and it was perfect.

 
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Old 10-26-2012, 01:15 AM   #184
syke0021
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Jan 2012
Plymouth, MN
Posts: 23
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I don't plan on kegging my batch because I want it to be easily transported during the holidays. I was planning on boiling my vanilla and spices along with my priming sugar as a precaution. I have some pure vanilla that was purchased for me as a gift south of the border that I was planning on using. I'm thinking I should use 2oz based on some of the previous posts.

 
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Old 10-31-2012, 08:30 PM   #185
TX-straggler
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May 2012
Posts: 50
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What mash and sparge temp is working for everybody on this brew

 
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Old 10-31-2012, 08:31 PM   #186
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
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Quote:
Originally Posted by TX-straggler View Post
What mash and sparge temp is working for everybody on this brew
I mashed it this year at about 154, sparged at 168 per usual.
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Old 10-31-2012, 08:45 PM   #187
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
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Just wanted to post that this beer was entered into it's first contest and took home 2nd place! It wasn't sanctioned and was up against 20 Pumpkin style beers. I also recently entered it into a big AHA sanctioned event, we'll see how it does next weekend.
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Old 11-05-2012, 06:07 PM   #188
HopoftheMuffintoYou
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Sep 2012
Hometown, NJ
Posts: 5

My batch has been sitting in bottles now for 3 weeks. At 2 weeks I tried one and there was an off taste present, however, I cracked one open yesterday (at the 3 week mark) and it has cleaned up nicely. I'll probably let it sit in the bottle a week or two before cracking the remaining bottles open. It seems like they're still a tad young, but even at 10.2 abv there isn't really an overwhelming taste of alcohol in the beer, as the spices really mask that. And it finished around 1.022 so it's nice and sweet. I don't think my vanilla extract turned out to be that potent but there is still a hint of vanilla in the after taste.

I had it in the primary for 5 or 6 weeks and did not transfer to a secondary. Mashed @ 154.

 
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Old 01-05-2013, 05:46 AM   #189
h0psnobery
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Aug 2012
Bismarck, North Dakota
Posts: 81
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bump

 
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Old 02-19-2013, 06:13 PM   #190
yourhuckleberry
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Aug 2012
Montreal, Quebec
Posts: 16
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Quote:
Originally Posted by jwible204 View Post

Spice Additions - 1.0 heaping tsp of the following added @ 5 minutes -
nutmeg, cloves, alspice, ginger, cinnamon
Is that 1.0 heaping tsp of each ingredient?

For example: 1tsp nutmeg, 1tsp cloves, 1tsp all spice, 1tsp ginger, and 1 tsp cinnamon?

I am excited to try this.

 
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