Bottled my pumpkin ale last night. - Home Brew Forums
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Old 10-01-2012, 01:22 PM   #1
Faub007
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May 2012
Midland, Texas
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Made from northern brewers smashing pumpkin kit plus some baked bumpkin and a bottle of blackstrap. I baked half the blackstrap with the pumpkin and put the other half in at flameout.

Tasted good going into the bottles. Can't wait for Halloween!


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Old 10-01-2012, 06:42 PM   #2
unionrdr
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Feb 2011
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Looks good,clear too! Let us know how it turns out.


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Old 10-24-2012, 01:21 AM   #3
Faub007
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May 2012
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Tasted it tonight. Had good carbonation. The blackstrap and spices are just right for me. I feel like it needs a few more weeks in the bottle.
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Old 10-24-2012, 01:53 PM   #4
LogicalParadox
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Oct 2012
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That looks really nice. I am going to have to remember black strap when I am brewing. I can see what that would lend to a pumpkin brew.

I tested a bottle of pumpkin ale we made this weekend from an ale kit and roast pumpkin. I have never opened a beer that blew the clamp of a grolsch style bottle. The flip top clamp flew across the kitchen and half the bottle fountained out. Luckily that was from a one gallon test batch. We are cutting back the priming sugar for the remaining five gallons.
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Old 10-25-2012, 01:05 AM   #5
Faub007
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May 2012
Midland, Texas
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I bet that was quite a surprise! There is a thread on here where one guy grilled his pumpkin. I will most likely do that next year with this recipe.

 
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Old 10-25-2012, 03:23 AM   #6
sweaterman
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Dec 2010
Minneapolis, Minnesota
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Quote:
Originally Posted by LogicalParadox View Post
That looks really nice. I am going to have to remember black strap when I am brewing. I can see what that would lend to a pumpkin brew.

I tested a bottle of pumpkin ale we made this weekend from an ale kit and roast pumpkin. I have never opened a beer that blew the clamp of a grolsch style bottle. The flip top clamp flew across the kitchen and half the bottle fountained out. Luckily that was from a one gallon test batch. We are cutting back the priming sugar for the remaining five gallons.
Not that it couldn't be the priming sugar, but I have had this problem before as well, and it was infection. Bacteria eating the sugars that the yeast can't. Hopefully you fixed the problem.


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