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Old 09-10-2011, 03:18 AM   #1
Transamguy77
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Hi all, I recently brewed 2 batches of pumpkin ale, extract kits from Midwest Supplies and used A LOT of pumpkin, like 120 oz per batch. It has been in primary for 2 weeks now and the directions say to secondary, I typically don't rack to a secondary but due to all the pumpkin I was thinking I would. Is it ok to let it sit on that pumpkin for another 2 weeks or will it cause off flavors? Thanks for the advise in advance.

 
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Old 09-10-2011, 05:40 AM   #2
collinsDPT
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I dont have an answer to your question, but I would love to know how your modifications to the recipe works out, as I just purchased the pumpkin ale from midwest.

 
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Old 09-10-2011, 06:49 AM   #3
smagee
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I've limited experience with pumpkin ales, but in general, I rack off of it (or bottle) once the flavor is where I want it to be. I'd suggest drawing a sample and seeing if the pumpkin level in the beer is where you'd like; if not, leave it on longer. If it is, rack off to secondary (or bottle, if fermentation is done and you feel it's ready).

I don't think letting it sit on the pumpkin will hurt it any, so much as it will continue drawing flavor out of it. If that continues too long, the pumpkin can really get overwhelming.

 
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Old 09-10-2011, 10:19 PM   #4
Transamguy77
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Thanks for the input guys, collinsDPT I read some good reviews on that kit which is why I purchased it. I also used a entire container of whole cinnamon sticks while steeping my grains. I'll take a sample tonight and get back to you guys.

 
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Old 09-17-2011, 03:07 AM   #5
collinsDPT
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Awesome... can't wait to hear how it turns out. Please update us!
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Old 09-17-2011, 05:32 AM   #6
eltorrente
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Quote:
Originally Posted by Transamguy77 View Post
Thanks for the input guys, collinsDPT I read some good reviews on that kit which is why I purchased it. I also used a entire container of whole cinnamon sticks while steeping my grains. I'll take a sample tonight and get back to you guys.
That sounds like too much cinnamon to me. Hope it turns out, but when I've brewed beers with spices, including pumpkin ale, I found that it's always best to err on the low side rather than the high side.

 
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Old 09-17-2011, 09:42 AM   #7
BradleyBrew
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You do not have to rack off the pumpkin if you do not want to. 99% of the pumpkin will settle out with time. I left mine in the primary for 5 weeks and had 0 racking / bottling issues. I did the DFH Punkin' clone that has been floating around with Wyeast German Ale yeast... amazing!

 
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Old 09-17-2011, 08:53 PM   #8
Transamguy77
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Well I took a sample and can hardly taste any of the spices, it's been in primary now for a little over 4 weeks and yes all the pumpkin settled and it is pretty clear. I have read on here somewhere that people gave added some spices at bottling time, I think I will have some on hand just I case. I was also thinking I would add some to 1 batch and none to the other. Again I'll keep you posted.

 
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Old 09-17-2011, 08:59 PM   #9
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My The first pumpkin beer I ever made I no secondaried. didn't work out. That's why fruit beers are one of the things that I use a secondary, if not a tertiary on. Too much goop to deal with. Best to leave it behind and rack.
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Old 09-17-2011, 09:05 PM   #10
Cwetherford
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How long is too long with fruit in a secondary

 
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