I brewed this last weekend and forgot to bake the pumpkin. It absorbed more water then I thought it would, but still turned out great. I used rice hulls and didnt get a stuck sparge.BlakeL said:I'm not going to have time this weekend to cook the pumpkin, do a partial mash, boil and then clean up. Should I throw the uncooked pumpkin directly into mash or cook it tomorrow and refrigerate until i'm ready to use it?
Medevac_Chief said:Well I live in Heidelberg, Germany and will be moving to Wiesbaden which is an hour away from where I live now. I get a few strange looks being that im in the so-called "mother land" of beer, but the varitey of beer just isnt here i.e IPA's, Stouts, Porters, and fall type seasonals.
But I just wanted to know if I brewed this now if it would be ok to move after airlock activity has stoped. I feel like I rushed this last year, and really want to give it time to mellow out.
I brewed this last weekend and forgot to bake the pumpkin. It absorbed more water then I thought it would, but still turned out great. I used rice hulls and didnt get a stuck sparge.
hyperboarder said:Brewed this today, plugged everything in to Beersmith to get proper sparge volumes (I fly sparge) and for reasons I have yet to determine, I hit an OG of 1.085 . Just over 5 gallons of strike water, just over 4.5 gallons sparge water. Didn't use rice hulls, used 4 small cans of pumpkin (a bit cheaper) for a total of 60oz, and used biscuit instead of victory. Sparge didn't stick, but was flowing slow enough towards the end, so I cut it off a bit early. A bit shy of 5 gallons in the fermenter. Any ideas? Still smelled and tasted wonderful.
Nice! Thanks for posting the video! And I love hearing opinions on using real pumpkin.
Meh, depends. On this beer I definitely start slow. It helps avoid getting it stuck.Brewed this today. Only my second AG. Achieved 65% eff. (have to work on that). Real good flavor on the hydrometer. Hoping this will be ready for Halloween. Question; I am doing a batch sparge, should I be drawing it off at a slow rate or just open the valve and drain it off fast?
Medevac_Chief said:I've heard of people saying that real pumpkin can give a vegetable taste to the mix. Can any comment on their experiences and if they didn't have any off favors what type of real pumpkin they used. Thanks
That is a huge compliment! Thank you... sharing might be my favorite thing about homebrewing.Good thing I brewed 10 gallons of this stuff. We had some friends over for football yesterday and about kicked the first keg! Great recipe Reno, you are right that it is very similar to DFH Punkin.
I don't have experience in that but it should work just fine. Munich will probably just give you a crisper malty flavor; kinda like comparing base malts, like the bready flavor of Marris Otter to the crisp flavor of German 2-row.Has anyone subbed munich for vienna in the recipe? I'm on lunch and I'm using my phone to look through this thread right now. I already have everything I need to brew this. Just no vienna;-)
I don't have experience in that but it should work just fine. Munich will probably just give you a crisper malty flavor; kinda like comparing base malts, like the bready flavor of Marris Otter to the crisp flavor of German 2-row.
Reno! Omg! I just tapped the pumpkin holy hell its good. Its up there on my list as one of the bests! Great recipe! To any who change the op recipe your missing out. I would not change it in any way.
moonpig said:so do you add the pumpkin to the mash and is there a risk of stuck mash or would rice hulls be the answer to that
btw recipe looks great very excited
Red_Scooter said:Aargh! I'm at day 25 in Primary and it's still bubbling through the airlock! With the way this smelled and tasted going into the primary, I'm anxious for this to finish. I will probably let it go another 2 weeks or so before checking it. I didn't plan on using a secondary, so I'll give it some extra time and see how it looks when it's finished.
Getting ready to brew this again. Previously I thought the mash temp was 154 and now it appears to be 156. Was that revised or am I missing something.
Yeah either way is fine. But I don't think I changed it... I could be crazy, though.
I just like 156 because it helps keep the FG in the high 'teens.
Kegged and chilled my batch. It won't be carbonated for 2-3 more days but the aroma and flavor are wonderful. The spices were my wife's mix and smell great and blend really well, not overpowering at all. If I don't finish it before, I'll be pouring this to the parents of trick-or-treaters on Halloween night.
deepcdan99 said:"Trick-or-Treat" ummm where do you live again? LOL
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