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Old 09-11-2012, 12:57 AM   #121
TheWeeb
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Quote:
Originally Posted by tellish33 View Post
Why brown sugar to carb? Did you do it the same way you would if using priming sugar?
yes, as brown sugar is table sugar without the molasses removed; I find it adds a bit of bitter/dark caramel notes that go well with darker brews like stouts and old ales, and seemed like a good fit for a pumpkin brew.

This is a great calculator to use for proper volumes of CO2 by style and type of priming sugar used:

http://www.northernbrewer.com/priming-sugar-calculator/
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Old 09-11-2012, 04:39 PM   #122
jrodskreet
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sounds good

 
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Old 09-16-2012, 02:05 PM   #123
tellish33
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I just transferred to secondary. I started with 5.5 gallons in primary and ended with 4.5 gallons in secondary. Is this ok. I've never had this much head space. The picture kinda sucks but here it is.

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Old 09-17-2012, 02:17 AM   #124
tellish33
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Dec 2011
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I have another question. How long in secondary? My O.G. was 1.080 and my reading when I transfered to secondary was 1.010.
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Old 09-17-2012, 02:27 AM   #125
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We had the same loss of volume on our batch. You'll be fine. There is enough booze in there to keep anything from growing. We did 2 months in sevondary but there is a lot of room for personal preferance on the aging.
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My fiancÚ and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

 
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Old 09-17-2012, 01:28 PM   #126
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Ditto on the volume, probably four and a quarter gallons for me. Secondary on mine was three weeks, and I wish I would have let it go longer to settle a bit and clear some, but that can take place in the bottles. I had my third bottle yesterday and it is progressing nicely, a bit more hops than I expected, but those will fade some by Halloween.
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Old 09-19-2012, 09:30 PM   #127
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Prepping to bottle this tonight. I brought the carboy up so anything I stir up has a chance to settle out and wow, look at that sediment!



It looks like a lot more has settled out of solution than I expected. I might have less volume left here than I expected but oh well. I already expect this to be an annual brew.
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My fiancÚ and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

 
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Old 09-25-2012, 05:38 AM   #128
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Brewed this up last night as an all grain.

11# 2-row
1.5# crystal 60
1# biscuit
.5# flaked wheat
1# light brown sugar
1# maple syrup

I baked 4oz of molasses with 90oz of pumpkin and added that to the mash as well.

2oz Glacier [6.5%] @60 min
1 tsp pumpkin pie spice @15 min

I pitched some yeast slurry from a lighter gravity pumpkin ale I brewed a couple of weeks ago. It was bubbling away nicely when I left for work in the morning, and when I got home tonight I was greeted with this.



Luckily the mess was contained and was an easy cleanup, and is now hooked up to a blow off tube.

The hydro sample tasted fantastic so I am really looking forward to seeing how adding the rum changes this, and how it tastes once it is finished.

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Old 09-29-2012, 05:59 PM   #129
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We added a few grains of champagne yeast to about half the bottles and carbed with enough brown sugar to give us about 2.1-2.3 volumes.

My patience is finally wearing thin. I NEED to taste this beer.
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My fiancÚ and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter

 
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Old 10-08-2012, 10:38 PM   #130
ptra1004
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For what it is worth, this beer turned our fantastic when we made it last year. Those who received bottles last year are all asking about it again. My final version of the recipe came out at about 9.7% and we left it sweet. It should probably have dried out a bit more. I am kicking myself for not fitting this one in the schedule this year.

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