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Old 09-18-2012, 07:35 PM   #1131
RussH
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Oct 2010
Victoria BC
Posts: 58
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I brewed this a few weeks back at a club group brew day. Started out with about 1/2 lb of rice hulls and 1.25Qt per lb. About 15 min after starting to recirc, it jammed up. I added another 1.5lbs of rice hulls, and maybe another gallon of water, and the rest of the brew went smoothly. Pitched Denny's favorite 50.

Kegged it last friday with 1 tsp of the homemade "cinnamon plus" that is mentioned in this thread. I steeped it for 15 minutes, then poured the whole thing into the keg. The spice blend had turned into a gooey paste, but I dumped it in anyway. it settled to the bottom of the keg, and gummed up the dip tube for a second, but I was able to work it out.

Tasted it last night, and WOW. I was looking for "pumpkin pie in a glass" and that is what I got. It is delicious. There is a nice amount of spice on the nose, the beer tastes great, with subtle spice, and a very clean aftertaste. Fantastic. The beer is very clear, and even if it sits, it doesn't get any sediment, but the head has some nice little flecks of spice in it, giving a very nice visual effect.

Thanks for sharing Yuri!
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Old 09-19-2012, 04:56 PM   #1132
tonyandkory
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Apr 2012
Dallas, tx
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ooops.

 
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Old 09-19-2012, 08:18 PM   #1133
mesa4234
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Aug 2012
Somerset, NJ
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So I plan on starting this brew this weekend. I noticed the extract recipe calls for 6 gallons. I only currently have a 6.5 gallon fermentor. Can I ferment 6 gallons in a 6.5 gallon fermenting bucket?

Also, instead of adding the pumpkin to the boil, I was thinking of steeping it with the grains in an attempt to reduce the amount of trub. This seems like a common way to incorporate the pumpkin, should there be any issues?

 
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Old 09-19-2012, 08:42 PM   #1134
BadBeagleBrew
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Nov 2011
Berwick, Nova Scotia
Posts: 282
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I just threw the pumpkin in with the boil if you used the can stuff, your grain bag will do next to nothing in keeping the pumpkin out of the pot. Unless you are using a mash tun than I stand corrected throw in the rice hulls and mash with the pumpkin. As for your fermentor 6.5 is big enough just throw on a blow off tube this beer fermented like crazy.

 
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Old 09-20-2012, 02:40 AM   #1135
whitehause
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Oct 2011
Fleetwood, Pa
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I"m gona brew this Sunday (AG). Has anyone tried 1/2 tsp spice at flame out, then 1/2 tsp at secondary? I'm thinking best of both worlds. Infusing the wort while hot with the spice, then a little kick at secondary.
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Old 09-20-2012, 05:47 PM   #1136
mesa4234
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Aug 2012
Somerset, NJ
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For a 6 gallon final, should I do a 3 gallon boil, or should I try a bit more?

 
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Old 09-20-2012, 08:24 PM   #1137
PowderHoundMJ
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Aug 2012
Crested Butte, Colorado
Posts: 11
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Always boil bigger if you can swing it
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Old 09-21-2012, 02:06 PM   #1138
Tymk
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Sep 2012
Hatboro, PA
Posts: 1

I'm sorry if this question has been asked already. It probably has since there's so many pages to browse through. But I'm wondering about the size of the batch being 6 gallons.. I have 6.5 gallon fermenter buckets and I'm sure that only .5 gallons will not be enough to handle a vigorous fermentation. I have experience with a Tripel overflowing my fermenter and it was not fun. Since it's a bucket I can't really install a blowoff tube either, nor do I want to lose a lot of krausen.

Any way I can modify this recipe slightly to allow more fermenting room to say.. 5.5 gal? Or perhaps ferment a more concentrated beer and dilute in secondary? I highly doubt the latter option is a good idea. This recipe looks amazing but the 6 gallon part is holding me back. What to do

 
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Old 09-21-2012, 04:11 PM   #1139
MMJfan
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May 2012
Wooster, OH, Ohio
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You're going to end up having about a gallon of trub if you don't filter your wort when racking it to your fermentor. I had no problems racking 6 gallons to my 6.5 gal. fermenting bucket so I wouldn't sweat it.

Also, wrt a blowoff tube, I just put a tube over my air lock valve for a blow-off tube in my bucket.

Also, fwiw, mine didn't overflow...

 
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Old 09-21-2012, 04:23 PM   #1140
bradford0113
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Jan 2012
Warren, Ohio
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Quote:
Originally Posted by MMJfan View Post
Also, fwiw, mine didn't overflow...
I too had 6 gallons in my bucket and did not have any blow off. I used S-04 yeast and maintained the temp at 63F. Primary fermentation was DONE within 48 hours with no blow off at all. I think the low temp is the key. I always start off with a blow off tube. I just push a piece of racking tubing right through the grommet in the bucket lid and that's always worked out for me.

 
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