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Old 10-31-2013, 01:43 AM   #1
billgina
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Nov 2009
South Carolina
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Just finished up a Pumpkin Saison. It is fermenting vigorously in my fermentation chamber at 62 degrees. I'll write in my recipe to see what you think and tasting notes in a couple of weeks.

So what special beer are you working on for the fall/winter season?



 
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Old 10-31-2013, 01:51 AM   #2
Peruvian802
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Jul 2012
Green Mountains, Vermont
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Fall is coming to a close up here so I'm finishing the last of my pumpkin ales. I just brewed a chocolate milk stout in anticipation of hot cocoa season. I'll stick to 3 gallon BIAB batches on my stove once it gets real cold.



 
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Old 10-31-2013, 01:57 AM   #3
billgina
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Nov 2009
South Carolina
Posts: 19


Quote:
Originally Posted by Peruvian802 View Post
Fall is coming to a close up here so I'm finishing the last of my pumpkin ales. I just brewed a chocolate milk stout in anticipation of hot cocoa season. I'll stick to 3 gallon BIAB batches on my stove once it gets real cold.
Hot cocoa and/or a chocolate milk stout. I go with the chocolate milk stout everyday.
Let me know how your Pumpkin ale comes out.

 
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Old 11-01-2013, 11:57 AM   #4
billgina
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Nov 2009
South Carolina
Posts: 19


Ok, I know most have a favorite recipe for a pumpkin beer but here is mine anyways. http://beerstoutsofamerica.com/pumpkin/

I'll give notes on tasting when it is complete.

 
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Old 11-01-2013, 12:14 PM   #5
mjdonnelly68
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Oct 2011
Glenmont, NY
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Have a very nice Pumpkin Ale on tap. I hate Pumpkin Ales that are too heavily spiced (they taste like old lady perfume) so I used minimal spices in the boil and then spiced to taste in the keg with a tincture. Got it just right.

I also dislike Christmas Ales that are too heavily spiced, so I brewed a Christmas Brown back in June and it's been aging and mellowing down in my basement ever since. I'm hoping that the extra six months age lets the spice drop out some. Time will tell.
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Old 11-01-2013, 12:47 PM   #6
NathPowe
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Nov 2012
, NC
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Brewed an Oatmeal Choco Coffee Stout a while back that's finishing up with bottle conditioning in the next couple weeks. Just put my first brown ale into a keg with some dry hops a couple of days ago, and I did a Pumpkin Ale for the lady friend that should be carbed up in another week or two.

Tis the season.

 
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Old 11-01-2013, 01:11 PM   #7
roastquake
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Aug 2012
Aiken, SC
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It's not a holiday beer but, since it is made with fresh harvested ingredients I'm calling it seasonal. A "historic" brew with some russet potatoes I dug up a few days ago. Should kinda fit in the category of American amber since I'm using Molasses in the boil.

 
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Old 11-01-2013, 01:16 PM   #8
JonM
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Darker stuff - I have an oatmeal stout an a Scottish 70/- on tap right now and a Belgian Dubbel waiting in the wings. I think I'll brew Yooper's Hoppy American Amber next week. Inspiration has not yet struck for what's next, but by then it might be cold enough to do lagers.

Oh, and lots of fresh cider. Lots of it.
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Old 11-01-2013, 05:53 PM   #9
ndrice
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Nov 2010
Greenbelt, MD
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I'm going to brew a Cranberry lambic that just might be ready for NEXT thanksgiving. Patience....

 
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Old 11-01-2013, 08:26 PM   #10
oconnorshomebrew
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Jun 2011
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Lots of cider, and I just bottled a 1.5 year old dry mead.



 
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