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Old 10-09-2007, 05:47 PM   #1
Apr 2007
State College Pa
Posts: 165

I just brewed a nut brown ale with pumpkin added. After a week in primary I moved it to secondary and gave it a taste. It was good but a bit bitter (not a hoppy bitterness though). I am hoping that the bitterness if because the beer is green. Am I correct in assuming that?

Secondly if it is green, do beers age/become un-green once co2 carbonated in a keg? I was thinking about moving to keg after only a week in the secondary, and hoping any greenness left would just dissipate while in the keg. If that isnít the case I will have to secondary longer . But I just want to drink its delicious pumkiness!!

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Old 10-09-2007, 05:56 PM   #2
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
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The bitterness may be due to the beer being green but it is difficult to say without know the specifics of your recipe.

As for aging, yes carbonation affects the flavor, but even with carbonation, a green beer is a green beer and I doubt kegging it early will speed the conditioning. Leave it 2 weeks in secondary, then keg and carb, after another few weeks in the keg it should be good to go (patience really is the hardest part).
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

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Old 10-09-2007, 06:20 PM   #3
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
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Yeah, patience is the key. You'll get some bitterness and strange flavors going on which will mask malt sweetness in green beer as well. Hang in there!

In the meanwhile, there are a bunch more of us in good ole SC. If you ever need anything you can always ping on us .
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

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Old 10-09-2007, 06:30 PM   #4
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TexLaw's Avatar
Sep 2007
Houston, Texas
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I don't know what other bitterness you are tasting, although it could be roasted grain bitterness. Still, nearly all bitter character starts off harsh in a green beer and smooths out in a well conditioned one.

Kegging does not speed conditioning, although I also dont see that it slows it all that much (if at all).

Beer is good for anything from hot dogs to heartache.

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Old 10-10-2007, 03:07 AM   #5
Sep 2007
Maine, Portland and Beyond.
Posts: 356
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I just bottled a pumpkin ale a few days ago. When I moved it to the secondary fermenter it had a really nasty, bitter after taste. When I bottled it after 3 weeks it was much mellower and had hardly any bitterness. I think itís just young. Maybe something to do with the pumpkin? Just give it some time and see what happens.
Melancholy Dog Brewery

Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

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Old 10-10-2007, 02:25 PM   #6
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Oct 2005
Oak Grove, Oregon, USA
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Well, the flavor of green beer (acetaldehyde) is often described as "freshly cut pumpkin".
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Old 10-11-2007, 08:11 AM   #7
z987k's Avatar
Feb 2007
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Also a green beer may taste very alcoholic if it has a large amount of alcohol in it. Like my honey wheat that came to 8.5% abv, tasted like there's some vodka in there at bottling. 3-4 weeks, it'll be great.

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