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Old 09-16-2012, 09:44 PM   #1
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Default So I'm trying to clean my carboy...

The last week I stuck raw cubes of pumpkin (sanitized in everclear) into my carboy. Jammed them in is more like it. Racked the beer, it's all bottled and good. Then I came to the sudden realization...



Here's my carboy. Not exactly sure how to get the pumpkin out.



Trying to think up some ways to break down the pectins or something and mush it up. Anyone have any thoughts on how I can "science" the pumpkin out?


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Old 09-16-2012, 09:52 PM   #2
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You can try the t-shirt trick


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Old 09-16-2012, 10:06 PM   #3
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You can try the t-shirt trick
Google how to get a cork out of a wine bottle.
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Old 09-16-2012, 10:23 PM   #4
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Use a stick to mash them up. Or get something to hook to an electric screwdriver and blend those suckers up. Or fill it with hot water and hope they dissolve after a few days. The t shirt trick would be fine for one piece, but u got lots there.
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Old 09-16-2012, 10:31 PM   #5
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any reason for using raw pumpkin? i find raw pumpkin to be anything....but pumpkin tasting
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Old 09-16-2012, 10:38 PM   #6
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The hottest water that you are comfortable with pouring into the carboy. Get a cheap broom or mop at a dollar store make sure the handle will fit in the neck. Cut the head off of the broom or mop and smash the softened pumpkin then invert and rinse. With any luck the pieces that are too large to drain out will float. Continue until all is washed away.
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Old 09-17-2012, 02:56 AM   #7
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Put some beer back in there and throw in some dregs from a couple bottles of sours. Wait 6 months. Presto!
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Old 09-17-2012, 05:46 AM   #8
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I like the drill idea rigged to mash everything up then rinse it all out but if you wanted to go natural add just enough water to cover the pumpkin add some pectinase ( pectic enzyme) and give it a while then fill with hot water to rinse.
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Old 09-17-2012, 06:08 AM   #9
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Pour in a strong enough acid and it should liquify pretty quick.
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Old 09-17-2012, 04:09 PM   #10
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I like the drill idea rigged to mash everything up then rinse it all out but if you wanted to go natural add just enough water to cover the pumpkin add some pectinase ( pectic enzyme) and give it a while then fill with hot water to rinse.
Pectinase! Was trying to remember the name. I think I might try this and then mash it up with the back of my stir spoon.


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any reason for using raw pumpkin? i find raw pumpkin to be anything....but pumpkin tasting
I don't know, I was just trying out an idea to see what'd happen. My original plan was to sprinkle some sugar on the pieces and then broil or torch them to caramelize. Then I was going to throw it in during mashing. Unfortunately I couldn't find any pumpkin when I brewed the batch. Instead when I was able to find pumpkin, I coated them in everclear, sprinkled on some sugar and torched it. I thought they'd catch on fire and flambé but not quite. Still, they were a little crispy on the outside. I just jammed them in my carboy all the same with some nutmeg, vanilla and two cinnamon sticks.

After 5 days I drew it out and bottled it. The sample I took tasted good. The pumpkin was very very subtle but that's kind of what I wanted, an Oktoberfest with a hint of the harvest...not pumpkin pie in a bottle. I'll let you know how it worked out though sometime in October once it finishes conditioning.


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