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Old 10-29-2010, 10:54 PM   #521
Yuri_Rage
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Let me know how the BIAB session goes. What's your strategy with the pumpkin?
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Old 10-30-2010, 12:32 AM   #522
deaton83
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Quote:
Originally Posted by Yuri_Rage View Post
Let me know how the BIAB session goes. What's your strategy with the pumpkin?
Going to toss the pumpkin in the grain bag with all the grain. Should be fine, right?

 
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Old 10-30-2010, 04:06 PM   #523
beninan
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Quote:
Originally Posted by deaton83 View Post
Going to toss the pumpkin in the grain bag with all the grain. Should be fine, right?
it will turn to mush and leak out of the bag, rendering the bag useless for the pumpkin

 
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Old 10-30-2010, 04:15 PM   #524
Yuri_Rage
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Actually, that's probably the best you're going to do. The same thing that beninan mentions happens in a more traditional mash/lauter setup, hence the massive trub after fermentation.
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Old 10-30-2010, 04:18 PM   #525
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How long before this starts to settle out? I just went in after eight days of fermentation to take a gravity reading, it was much the consistency of split-pea soup. I would like to get as much of this gunk to the bottom before racking to secondary. Sample tasted really good and came in at 1.018; still some krausen floating on top.
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Old 10-30-2010, 04:35 PM   #526
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Quote:
Originally Posted by deaton83 View Post
Going to toss the pumpkin in the grain bag with all the grain. Should be fine, right?
I used fresh pie pumpkins that were cut in 1/2, then roasted for 1.5 hours at 375. After cooled, I scooped flesh out and mashed with a potato masher. It was not the same baby food consistency as the canned pumpkin, and if I were you, I'd try this route b/c I dont't think it would leak out. You're going to need around 10-12 lbs of pumpkins before roasting to get the (+-)4 lbs of cooked pumpkin you need (of course that's if you go this route). good luck.

 
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Old 10-30-2010, 06:07 PM   #527
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One other thing to consider... don't use a nylon paint bag to filter the pumpkin. Although it does a great job of filtering, it is so fine that it just plugs up... then all you have is a bag of wort that is heavy and drains EXCEEDINGLY slow.
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Old 10-30-2010, 06:17 PM   #528
elproducto
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Alright folks.. I did the extract version it was my second ever brew. After 3 weeks in the bottles, I'm drinking it and it's wonderful. Exactly what I want out of a pumpkin ale. Lots of Ale characteristics, the pumpkin comes through and the spices are subtle. I had a veteran brewer friend tell me he really likes it, and he normally doesn't like "fruit/spice" beers.

My only concern is that there is very little head retention which I thought the flaked wheat was supposed to help with. It's gone after a minute.

 
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Old 10-31-2010, 01:42 PM   #529
Dynachrome
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53 pages. Sounds promising.

I have pumpkin left over. This sounds tastey. Could you use a barley grain bed as a filter after your last sparge to separate the pumpkin fibers?
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Old 11-01-2010, 03:57 AM   #530
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Yuri_Rage...thanks for the recipe.

The caramelized canned pumpkin is what really sets this pumpkin ale apart...yum.

I brewed 10g and split it into two batches with two separate yeasts...WLP002 and WLP500.

OG was 1.056 and FG was 1.018 for the WLP002 batch. Its been kegged and we drank some last night. LHBS said its the best pumpkin ale they've ever had! Cheers to you. Literally tastes like creamy pumpkin pie.

I'll be bottling the WLP500 this week to be ready for Thanksgiving...we'll keep you posted.

Have any of you tried warming beer and putting whip cream on top for a dessert?

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