I have read not much taste comes from the actual pumpkin, but i have never brewed a pumpkin beer until last week. I made a basic cream ale and then add a can of pumpkin in the boil and at the end of the boil I used a tbsp of pumpkin pie spice. It's fermenting now so we shall see.
Took a taste while moving to secondary and not much pumpkin flavor. Smelled really good, but was lacking in taste. I added another tbsp of pumpkin spice to my carboy before I racked it. I plan on letting it sit there for another two weeks.
Lmao..anytime you add sugar your og is going to go up.which means hopefully more alcohol. ..my batch finished at 6.3% abv..only slightly higher than the projected 5% of the origional recipe..I also added another 1/2 tsp of pumpkin spice mix with my priming sugar and I also dumped 1 tsp of vanilla extract to the secondary..now I just have to wait a week or so to carb up. Pas turise then wait till fall to crack these babies open..well hopefully they last that long..cheers!
Pasteurize? Why on earth would you pasteurize it?
Pasteurize? Why on earth would you pasteurize it?
Thats easy..im bottle conditioning and carbing..so once I get the carbination just right I paturize to kill off the yeast and avoid bottle bombs..I dont have a spare fridge to store my brew in and my house doesnt have a basement..so I have to kill the yeast to properly store it..and I lack the resources to just cold crash and force carb.
Pasteurize? Why on earth would you pasteurize it?
I dont have a keg system, a basement, or a spare fridge to cold crash and store it..so how else would you stop the fermentation after bottle carbing?
Like saskd said, it stops on its own. You only add enough sugar for the yeast to eat to produce the right amount of CO2 to carbonate it. Once they eat that, there's nothing left for them to turn into CO2.
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