nyer
Well-Known Member
I'm going to get the canned pumpkin today. Just to be sure it is 2-29oz cans right?
nyer said:Thanks, I'm brewing this tomorrow.
Excellent, be sure to post your results.
Doing all grain or extract/pm?
FightingBob said:I'm guessing that because Wyeast 1272 has high attenuation (75%) and combined with the brown sugar. Those are just guesses though.
Anyone know why my FG could have finished so low and still produced a great beer?
What temperature did you mash at? Sounds like it was really low and you just ended up with a really fermentable wort.
nspaldi0 said:Heating strike water for this now! Pumpkin is baking. Quick question: do I let the pumpkin cool before adding to the mash?
FightingBob said:Oh, yeah. I forgot about posting that info.
I mashed at 154* and I checked my thermometer when I took the FG. It's 1* F lower than it should be reading (read 31* F in a glass Pyrex measuring cup filled with ice and H2O). Mashing at 153* wouldn't account for that would it? I can see if my thermometer is off by 5* and I mashed at 149*. I brewed a brown ale just before the pumpkin and it finished as expected and I used the same thermometer.
nspaldi0 said:So, while relaxing and not paying attention, I forgot to add the spice to the boil. I added it with the yeast. Should I have boiled the spice separately before adding? I guess it's too late now, oh well.
i just brewed this but i only had one package of dry yeast. is one enough or would it be worth it to run to the store and get a second one?
Ouch. Uber attenuation. Just getting ready to rack to the secondary and I went from a 1.07 OG to a 1.01! May add some unfermentable sugar at bottling.
Reno_eNVy said:Heh, 1.010 is also a fair share better than 1.002
Enter your email address to join: