TenaciousJ
Well-Known Member
Last weekend I made a pumpkin ale. I used canned pumpkin in the mash and the boil. After fermenting for a couple days, active fermentation has slowed and I can see I'll be losing at least a gallon due to pumpkin trub.
I pitched two vials of white labs British ale yeast. It's obvious that I have a healthy layer of yeast underneath the pumpkin trub.
My thought is to brew another pumpkin ale using less pumpkin and pitching it right onto the pumpkin trub/yeast cake of the first batch. Has anyone tried this? I'm certain the yeast will be enough to ferment the second batch. My hope is the pumpkin trub will actually help get a little more pumpkin flavor.
Thoughts? Has anyone done this? I know I can wash the yeast, but I'm hoping to utilize the pumpkin left from the first batch.
I pitched two vials of white labs British ale yeast. It's obvious that I have a healthy layer of yeast underneath the pumpkin trub.
My thought is to brew another pumpkin ale using less pumpkin and pitching it right onto the pumpkin trub/yeast cake of the first batch. Has anyone tried this? I'm certain the yeast will be enough to ferment the second batch. My hope is the pumpkin trub will actually help get a little more pumpkin flavor.
Thoughts? Has anyone done this? I know I can wash the yeast, but I'm hoping to utilize the pumpkin left from the first batch.