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Old 09-01-2012, 07:39 PM   #21
Madscientist737
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Sep 2012
Chicago, Illinois
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What temperature did you ferment your primary and secondary at? Do you know if there is any difference in taste/quality/carb if you ferment slow/cold as opposed to fast/warm? Thanks!

 
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Old 09-01-2012, 09:37 PM   #22
CrookedTail
 
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As long as you ferment under 70 degrees you should be fine.

 
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Old 09-08-2012, 08:39 PM   #23
Benedetto
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Jul 2012
Washingtonville
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I'm gonna make this. At what point do you add the brown sugar?

Thanks

 
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Old 09-10-2012, 02:28 AM   #24
CrookedTail
 
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I add it late in the boil, usually in the final 2-5 minutes.

 
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Old 09-10-2012, 02:40 AM   #25
VipertheIV
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Nov 2011
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What is your OG and FG?

 
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Old 09-10-2012, 02:06 PM   #26
CrookedTail
 
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Quote:
Originally Posted by VipertheIV View Post
What is your OG and FG?
The OG should fall in the 1.059-1.061 range. Final gravity is often 1.012-1.013.

 
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Old 09-10-2012, 02:26 PM   #27
TheBiGZ
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There doesn't seem to be any base malt in your partial mash. Just the dark munich? What's going to convert the starches in the pumpkin to fermentable sugars? Or is baking it sufficient? Does pumpkin have any diastatic power?

Or is this basically just a steep and no conversion is taking place?

I love pumpkin ales but I've never made one...

 
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Old 09-11-2012, 01:03 AM   #28
CrookedTail
 
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Quote:
Originally Posted by TheBiGZ
There doesn't seem to be any base malt in your partial mash. Just the dark munich? What's going to convert the starches in the pumpkin to fermentable sugars? Or is baking it sufficient? Does pumpkin have any diastatic power?

Or is this basically just a steep and no conversion is taking place?

I love pumpkin ales but I've never made one...
The pumpkins are caramelized and meant to be more of a flavoring agent than a source of fermentables. You really could get away with using considerably less pumpkin (especially if you're using canned pumpkin).

I once heard a podcast on pumpkin beers, where two brewers brewed essentially the same recipe, except one used pumpkins, while the other one didn't. The resulting beers were then used in a blind taste test. It turns out there wasn't much of a difference in flavor between the two beers, except the version with pumpkins was found to be slightly drier than the one without. The sugars extracted from pumpkins are simple sugars, so extracting and converting them is similar to adding corn or cane sugar to your beer. That said,pumpkins in general are a poor source of fermentable sugars.

The key is to caramelize the pumpkins to get some flavor out of them. Otherwise they add little to your beer.

 
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Old 09-12-2012, 02:17 AM   #29
halcyondays
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Nov 2011
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So with the spices, you say you "steeped" them at flame out. Did you add them directly into the wort or put them in some type of tea bag or something? I don't want to get too nitpicky here, but I've never done a beer like this and I want it to turn out well!

 
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Old 09-12-2012, 02:32 AM   #30
Jaehnig
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May 2012
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Quote:
Originally Posted by halcyondays
So with the spices, you say you "steeped" them at flame out. Did you add them directly into the wort or put them in some type of tea bag or something? I don't want to get too nitpicky here, but I've never done a beer like this and I want it to turn out well!
For my pumpkin ale I boiled the spices in the lady few minutes of my boil. I also boiled a cup of water with more spices and then added them to the secondary to boost flavors.

Hope this helps.

V/R,
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