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Old 07-05-2013, 09:52 PM   #1
betaman
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Default Pumpkin beer

I am brewing a hybrid grain and DME pumpkin ale this week end and was curious if anyone found a yeast that is better than others at warmer temps? I am using real roasted pumpkin.


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Old 07-05-2013, 10:07 PM   #2
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There are lots of yeasts that do well at high temps, but they are usually not clean profile yeasts. Typically, yeasts that ferment at higher temps also have stronger ester profiles, which are not really suited to pumpkin beers in my experience. If you want the pumpkin and spice to be the predominate flavor, then it's better to use a clean variety of yeast that ferments a little cooler. Otherwise, you may end up with a pumpkin ale that has a Belgian/Saison type character to it.

Do you not have the ability to control fermentation temps? If not you could always use a swamp cooler.


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Old 07-05-2013, 10:39 PM   #3
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Ok. What is a swap cooler? I have been fermenting around 72 degrees and was thinking this is warm. I do not like the yeasty flavors you mentioned and always keep a variety of dry yeast in my fridge which is why I ask which strain may work best for this full body full flavor pumpkin pie in a bottle beer.
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Old 07-05-2013, 10:45 PM   #4
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Then I would use a clean strain like US 05.

A swamp cooler is where you put the fermenter in a Rubbermaid tub full of water and add frozen water bottles to keep the temp down. Fill the tub up to the same level of the beer in the fermenter. Change out one or two frozen water bottles twice a day to keep the temp down. If you keep the water in the tub at around 55F it will give you a fermentation temp of around 60-65F, which is perfect for a clean fermentation with US 05. After the first 3-5 days when the majority of fermentation is over you can let the water in the tub rise to about 65F, and keep it there for the duration until ready to package.
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Old 07-05-2013, 10:50 PM   #5
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http://byo.com/resources/yeast
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Old 07-05-2013, 10:51 PM   #6
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If your ambient temp is 72 then like Stauffbier mentioned, a swamp cooler should do the trick. You should also drape some cloth over the fermenter so water is drawn up and over it, it is called evaporative cooling and it can lower the temperature a bit. You can probably get the temp down to 66. Do you have a basement? Mine is 68 in the summer and my house is hot as hell (no AC)
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Old 07-05-2013, 10:51 PM   #7
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I like your swamp cooler idea. I will have to try that.
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Old 07-05-2013, 10:53 PM   #8
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Thanks guys.
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Old 07-05-2013, 11:00 PM   #9
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I have made this recipe twice before but used coopers yeast. It was ok. I try not to use coopers any more if I can help it. This should be ready for harvest. (B). If you have not tried Pumpkin beer before it is a definite try.
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Old 07-06-2013, 12:36 AM   #10
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I have a Pumpkin Amber recipe and a Pumpkin Porter recipe. I prefer the porter. I'm not a huge pumpkin beer fan. This year I'm thinking I'll make a very high gravity version of my pumpkin amber. I think I'll like it better that way.

I've never used Coopers yeast. I've actually read a lot of negative comments about it. When it comes to dry yeasts I almost always use US 05. Sometimes I'll use S 04 or Nottingham.


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