Autumn Seasonal Beer Lady Rumpkin Pumpkin Rum Ale - Page 4 - Home Brew Forums
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Old 09-08-2011, 04:19 PM   #31
TheWeeb
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Oh, and just an FYI.... I scoped out two cups of pumpkin trub, saving it for the next day, with the intention of trying to make a pumpkin pie out it. I thought, "there must be much good pumpkin flavor left, and with the malt and hops, make a very interesting pie." WRONG! The next morning, preparing to make the pie, I tasted the trub, really horrible, like bitter sweaty armpit... don't try it!


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Old 09-10-2011, 03:36 AM   #32
tojo
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I just made mine today...smells and tastes wonderful. I can't wait until it's finished. Oh and BTW, I don't think anyone answered about priming sugar...How much????? Regular 5 oz or less?


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Old 09-10-2011, 01:06 PM   #33
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Quote:
Originally Posted by tojo View Post
I just made mine today...smells and tastes wonderful. I can't wait until it's finished. Oh and BTW, I don't think anyone answered about priming sugar...How much????? Regular 5 oz or less?
To fit the style, 2.5 vol/CO2, which according to an online calculator:

Recommended Priming Sugar:
Sugar Type Weight
Glucose (dextrose or corn sugar) 4.3 oz
Sucrose (table sugar) 4.1 oz
DME 55% AA (eg: Laaglander) 9.8 oz
DME 70% AA (eg: Northwestern) 7.7 oz
DME 75% AA (eg: Munton & Fison) 7.2 oz
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Old 09-10-2011, 07:36 PM   #34
mweggert
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Does anyone have any suggestions for doing this recipe as a partial boil?

Right now, I'm limited to a 4 gallon pot, so realistically I'm only able to boil 3 gallons without worrying about boilover. Other than planning for approx 1.5 - 2 gallons of liquid before all of the pumpkin and sugars added, should I make adjustments to the quantities of grains / sugars / hops?

The plan is to top it off to 5.5 gallons once it's in the primary.


 
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Old 09-13-2011, 02:26 AM   #35
tojo
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Ok, I'm kind of flabbergassed....I brewed this on 9/9 and my OG was 1.082. I did a 2L starter with only one vial of WL500. It fermented furiously but no big krausen with it. By 9/10 all activity had all but slowed and I figured it may have been to the high OG and not enough yeast to work it like it should. On 9/11 I purchased another vial of WL500 and pitched it....little to no activity. I checked gravity today and its at 1.020.

Does this sound right to you?

If so do I leave in primary or move to secondary and toss in the tea?

Do I leave it in the secondary for the balance of the 28 days?

Very confused...This is not my first brew but I'm also not an expert either. I'm just trying to find my way through new things. Any help offered would be greatly appreciated.
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Old 09-13-2011, 12:54 PM   #36
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Quote:
Originally Posted by tojo View Post
Ok, I'm kind of flabbergassed....I brewed this on 9/9 and my OG was 1.082. I did a 2L starter with only one vial of WL500. It fermented furiously but no big krausen with it. By 9/10 all activity had all but slowed and I figured it may have been to the high OG and not enough yeast to work it like it should. On 9/11 I purchased another vial of WL500 and pitched it....little to no activity. I checked gravity today and its at 1.020.

Does this sound right to you?

If so do I leave in primary or move to secondary and toss in the tea?

Do I leave it in the secondary for the balance of the 28 days?.
Really, Relax, don't worry......

If you look at the original recipe calculations, your present gravity reading is right on. I know that patience is the most difficult thing in home brewing, as you want to move things along and with your very vigorous three days of fermenting I would be tempted to "do something" as well. Just leave it alone for 2-3 weeks in primary, then rack it to secondary on top of the rum spice tea to clear most of the pumpkin trub and let it clean up for another 2-3 weeks. It should be awesome!
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Old 09-13-2011, 04:13 PM   #37
ptra1004
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^agreed. The starter gives everything a running head start, like pitching from one batch to another... I wish I had the time/patience/space/lack of a one year old grabbing airlocks to regularly use starters...

My secondary is clearing up nicely, I plan on bottling it up this weekend, with 3 oz. dextrose.

 
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Old 09-14-2011, 03:54 PM   #38
Charliehart1
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Apr 2011
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Quote:
Originally Posted by ptra1004
^agreed. The starter gives everything a running head start, like pitching from one batch to another... I wish I had the time/patience/space/lack of a one year old grabbing airlocks to regularly use starters...

My secondary is clearing up nicely, I plan on bottling it up this weekend, with 3 oz. dextrose.
According to the chart above it said 4.3. How come you're only using 3?

 
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Old 09-18-2011, 11:27 AM   #39
Charliehart1
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?*cricket cricket*?

 
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Old 09-18-2011, 06:17 PM   #40
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Yea, can't vouch for the others here, but I had a great time bottling this one. I broke my hydrometer so I do not know the FG after the rum spice tea, but the sample I pulled to taste is really fantastic. It is less sweet than last year's, probably due to the addition of ginger and cinnamon this time around. Delicious, makes me wish I had invested in a keg setup so I could drink it sooner!

EDIT: Postscript, within minutes of setting the tasting glass down on the end table on the deck in the back, two bees started darting in and out of it, dipping into the little bit at the bottom of the glass. It MUST be good!


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