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Old 10-09-2012, 08:05 PM   #21
itsernst
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Aug 2012
San Diego, California
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I did mine with canned pumpkin and a few #'s of 6 Row. It was active for a while and has slowed down as of late. Temps are around 70 degrees right now, so we will see how it ends up. Smelled and looked awesome when it went in though. The pumpkin color was quite evident but also scares me how cloudy it really was. I imagine it will settle down a little, but still a little skeptical.


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Old 10-10-2012, 02:15 PM   #22
superslomo
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Nov 2009
Beacon, NY
Posts: 183

I did this without additional spice, and without pumpkin. I thought it came out brilliantly, more spice would have been a little bit excessive to my palate. YMMV, though.


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Bottled: 2xPetite Saison D'Ete, Hefeweizen, Apricot Honey Wheat, Raspberry Honey Wheat, Dubbel, Belgian Blond mess, Caribou Slobber sort of, Nukey, Pumpkin, ESB
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Old 10-10-2012, 09:11 PM   #23
xMalachi
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Jun 2012
St. Louis, MO
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Quote:
Originally Posted by superslomo
I did this without additional spice, and without pumpkin. I thought it came out brilliantly, more spice would have been a little bit excessive to my palate. YMMV, though.
I did extra spice and I'm now waiting and hoping that the flavor will come down a notch. I guess that's a lesson in not altering kit recipes because they are well thought out and designed to be easy.
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Old 10-10-2012, 11:41 PM   #24
Meatfoot
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Mar 2012
Harrisburg, PA - Pennsylvania
Posts: 19

I did extra spice but I am hoping that all the extra grain and real pumpkin will mellow it out. Haven't tried it yet tho. Kegging in a week or so.

 
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Old 10-11-2012, 03:35 AM   #25
itsernst
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Aug 2012
San Diego, California
Posts: 129
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Just took a hydro reading after one week at 66F with canned pumpkin and got a mess of trub flying out of the spigot. This definitely needs a hole heap of time to settle.
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Old 10-15-2012, 06:54 PM   #26
itsernst
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Aug 2012
San Diego, California
Posts: 129
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Did anyone add another teaspoon of spices in? The smell isn't as prevalent as I had expected. Anyone know what ratio they used for spices? I was going to just use Cinnamon, Nutmeg, All Spice, and mabye a pinch of clove.
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Chinook IPA
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Old 10-15-2012, 08:16 PM   #27
Meatfoot
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Mar 2012
Harrisburg, PA - Pennsylvania
Posts: 19

I added a full extra tsp of pumpkin spice. Kegging an bottling this week, I'm excited.

 
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Old 10-15-2012, 09:27 PM   #28
itsernst
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Aug 2012
San Diego, California
Posts: 129
Liked 6 Times on 4 Posts


Quote:
Originally Posted by Meatfoot View Post
I added a full extra tsp of pumpkin spice. Kegging an bottling this week, I'm excited.
Did the pumpkin spice smell really come through?
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Bottled:
Chinook IPA
White House Honey Ale
Pumpkin Ale

Kegged
Nada!
Secondary
Nada!

Primary
Brassberry Lambic

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Old 10-15-2012, 09:47 PM   #29
Meatfoot
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Mar 2012
Harrisburg, PA - Pennsylvania
Posts: 19

Quote:
Originally Posted by itsernst

Did the pumpkin spice smell really come through?
Kinda from what I could tell. I'll know more on Wednesday.

 
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Old 10-16-2012, 01:56 PM   #30
ericj
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Feb 2012
madison, WI
Posts: 7
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bottled this yesterday. i used real pumpkin and 2# of 6-row in the mash. im not really a clove fan and i thought the spice pack that came with the kit was way too clovey smelling so i used a heaping tsp of "pumpkin pie spice" i found at the grocery store. i believe it is just cinnamon ginger and nutmeg pre-mixed into a small bottle. kept it in the primary for 3 weeks before bottling.

i was pretty happy with the taste it was slightly sweet with just a hint of the spices in the aftertaste. i'll crack one after 2 weeks and see where we are at. im thinking it will just keep getting better!



 
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