ianhoopes
Active Member
Hey all! I am absolutely obsessed with brewing beer. It is making me fat.
But I digress.
I made a pumpkin ale some six-eight weeks ago. I let it sit in primary and chill for a good 3-4 weeks before bottling, and tried a bottle maybe oh, two weeks ago and had a really OK beer. It wasn't super impressive, and not much spice flavor.
I used the recipe outlined here: https://www.homebrewtalk.com/f76/smoked-spiced-pumpkin-ale-282004/
My question is this: I know with bigger beers like this it takes time, but do you all think the spice and pumpkin flavor will assert itself over time, or diminish? FWIW, the beer finished at a significantly lower gravity than the recipe (I used Fison yeast instead of what was specified), 1.010 instead of 1.021, therefore more alcohol. Let me know what you all think.
I'm planning on doing a Christmas ale later this month or earlier next month, and I don't want to have to wait forever to enjoy that. Also I need to know if I should use more overall spices than I did in my pumpkin. Thanks all!
But I digress.
I made a pumpkin ale some six-eight weeks ago. I let it sit in primary and chill for a good 3-4 weeks before bottling, and tried a bottle maybe oh, two weeks ago and had a really OK beer. It wasn't super impressive, and not much spice flavor.
I used the recipe outlined here: https://www.homebrewtalk.com/f76/smoked-spiced-pumpkin-ale-282004/
My question is this: I know with bigger beers like this it takes time, but do you all think the spice and pumpkin flavor will assert itself over time, or diminish? FWIW, the beer finished at a significantly lower gravity than the recipe (I used Fison yeast instead of what was specified), 1.010 instead of 1.021, therefore more alcohol. Let me know what you all think.
I'm planning on doing a Christmas ale later this month or earlier next month, and I don't want to have to wait forever to enjoy that. Also I need to know if I should use more overall spices than I did in my pumpkin. Thanks all!