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Old 09-26-2011, 12:39 PM   #11

I baked my canned pumpkin (not the pie mix) to let it caramelize a bit. I then added it to the boil (at 90 mins). There was some serious sludge, but only some of it got into the fermenter. I cold crashed for a week before kegging and added gelatin to the keg. The beer is pretty clear. I think the best advice I can give is to cold crash all of your beers. It helps with flocculation and clarity.

 
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Old 09-26-2011, 01:05 PM   #12
BradleyBrew
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Nov 2010
Parris Island, USA
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Quote:
Originally Posted by unionrdr View Post
Your problem is that you used the pumpkin pie mix. This has the evaporated milk,seasonings,etc already in it. You're supposed to use canned pumpkin. Just plain pumpkin puree,in other words.
the libby's canned pumpkin pie mix does NOT contain evaporated milk. Just pumpkin and spices... I used it in my punk'd brew is amazing

 
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Old 09-26-2011, 03:11 PM   #13
smittygouv30
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Sep 2011
Fayetteville, NC
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Originally Posted by aceinthehole View Post
This. I bottled my pumpkin ale a week ago, and had a ton of pumpkin/trub. I probably lost about a gallon of volume. I used the pumpkin pie mix also. Net total of bottles was only 41.
Excellent news. Did you strain it? Did you use a secondary? Did you notice all or most of the pumpkin floaters settle out prior to bottling? Thanks to all for the responses.

 
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Old 09-26-2011, 04:15 PM   #14
aceinthehole
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Jul 2011
Wadsworth, OH
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Quote:
Originally Posted by smittygouv30 View Post
Excellent news. Did you strain it? Did you use a secondary? Did you notice all or most of the pumpkin floaters settle out prior to bottling? Thanks to all for the responses.
No I didnt strain anything out. I let it sit in primary for 2 weeks, and secondary for 2 weeks. Everything settles out over time.
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Bottled: Amber Ale (Debut Brew), Pumpkin Ale, Pale Ale, Bavarian Hefeweizen

 
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