Home Brew Forums > Home Brewing Beer > Extract Brewing > NB smashing pumpkin question
Reply
 
Thread Tools
Old 09-28-2012, 03:59 PM   #11
Meatfoot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Harrisburg, PA - Pennsylvania
Posts: 19
Default

Well so far everything looks and smells amazing. The beer is bubbling, after I got another yeast pack because I didn't trust the already smacked one from NB. I did add an extra tsp of pumpkin spice in addition to the NB spice in the kit. My only issue is that I messed up on the directions. The instructions say add half the LME at the beginning when you usually would and the other half 15 min before flameout. I didn't read through and put it all in before the boil. Is this going to ruin the beer?


Meatfoot is offline
 
Reply With Quote
Old 09-28-2012, 04:18 PM   #12
ericj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: madison, WI
Posts: 7
Liked 1 Times on 1 Posts

Default

it should still be ok. the late extract addition is to reduce any off flavors that may arise with the extract boiling for 60 min and caramelizing. i think it also gets rid of the "homebrew" taste that extract beers can have. i dont think it will be too big a deal with this beer though because there are a lot of other flavors going on.

check out this link for more info on late extract additions

http://beersmith.com/blog/2008/02/20...act-additions/


ericj is offline
menkros Likes This 
Reply With Quote
Old 10-02-2012, 05:28 PM   #13
Wine2Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 63
Liked 2 Times on 1 Posts
Likes Given: 11

Default

I just racked this one last night, so far so good. Still has more of a beer/yeast smell than anything pumpkin, but is still finishing fermenting. Color is a beautiful dark amber, has a lot of promise. Hoping this will be ready to drink by Halloween!
Wine2Beer is offline
 
Reply With Quote
Old 10-02-2012, 09:25 PM   #14
lactardjosh
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
lactardjosh's Avatar
Recipes 
 
Join Date: Aug 2012
Posts: 85
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I bottled this on Sunday, primed with brown sugar. 4 weeks until Halloween...this should be perfect by then. Tasted pretty good going into the bottles.
lactardjosh is offline
 
Reply With Quote
Old 10-02-2012, 09:38 PM   #15
itsernst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Diego, California
Posts: 129
Liked 6 Times on 4 Posts
Likes Given: 9

Default

How much priming sugar did you guys who bottled add to this (5 Gallon)? I am ready to get this bad boy going!
__________________
Bottled:
Chinook IPA
White House Honey Ale
Pumpkin Ale

Kegged
Nada!
Secondary
Nada!

Primary
Brassberry Lambic

Up Next
itsernst is offline
 
Reply With Quote
Old 10-02-2012, 10:08 PM   #16
lactardjosh
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
lactardjosh's Avatar
Recipes 
 
Join Date: Aug 2012
Posts: 85
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I used 3.71 oz of brown sugar based off the NB priming sugar calculator:
http://www.northernbrewer.com/priming-sugar-calculator/
lactardjosh is offline
 
Reply With Quote
Old 10-05-2012, 01:09 PM   #17
Wine2Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 63
Liked 2 Times on 1 Posts
Likes Given: 11

Default

Quote:
Originally Posted by lactardjosh View Post
I bottled this on Sunday, primed with brown sugar. 4 weeks until Halloween...this should be perfect by then. Tasted pretty good going into the bottles.
I've never tried priming with brown suger, is it quicker/slower/different to carb up? Interested in what flavor boost that might give, thanks
Wine2Beer is offline
 
Reply With Quote
Old 10-05-2012, 06:31 PM   #18
lactardjosh
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
lactardjosh's Avatar
Recipes 
 
Join Date: Aug 2012
Posts: 85
Liked 5 Times on 5 Posts
Likes Given: 1

Default

It should carb up pretty much the same as table sugar, just hopefully a little of the molasses flavor from the brown sugar will be left behind. This is the first time I'm trying brown sugar, so we'll see. Sounded good to me, so I tried it.
lactardjosh is offline
 
Reply With Quote
Old 10-05-2012, 06:42 PM   #19
nicow5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 1
Default

I've had this kegged and carbonated for about two weeks. I added about a extra tsp of pumpkin pie spice to the boil. Beer seems to keep getting better the longer its aged, very strong spice taste at the beginning.
nicow5 is offline
 
Reply With Quote
Old 10-05-2012, 06:52 PM   #20
OpsGuy68
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Roanoke Rapids, NC
Posts: 16
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Just finished conditioning a NB pumpkin ale. So far (3rd beer), it has a nice malty taste upfront followed with a slight spiciness. This time I just followed the directions. I think next time I will add more spice or try real pumpkin. Also, the yeast packs I get from NB are sometimes a little inflated. I think this may be due the heat in transit. It hasn't caused any real problems so far. I used about 4.6 oz. of corn sugar.


OpsGuy68 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Northern Brewer Smashing Pumpkin CEversole Extract Brewing 10 09-23-2012 01:39 AM
NB Smashing Pumpkin Full Boil Adjustment pecochran Extract Brewing 1 09-08-2012 10:59 AM
Northern Brewer Smashing Pumpkin baron Extract Brewing 27 11-17-2011 07:51 PM
Pumpkin Ale Question safebeteric Extract Brewing 4 10-22-2010 07:26 PM
Pumpkin Ale Timing Question TheJadedDog Extract Brewing 5 09-22-2006 07:40 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS