AndMan3030 said:G dangit! I just made 10 gallons of this beer and followed the recipe to the T. FORGOT TO ADD THE SPICE COMPLETELY!?!?! I am about to pitch my yeast right now. WHO HAS DONE THIS?? is my beer ruined? can I add it to primary or secondary? Do I make a "spice tea" cool it and add it?? what should I do to save these 10 gallons of precious punkin' ale??
-OG 1.064
Please Help!
AndMan3030 said:G dangit! I just made 10 gallons of this beer and followed the recipe to the T. FORGOT TO ADD THE SPICE COMPLETELY!?!?! I am about to pitch my yeast right now. WHO HAS DONE THIS?? is my beer ruined? can I add it to primary or secondary? Do I make a "spice tea" cool it and add it?? what should I do to save these 10 gallons of precious punkin' ale??
-OG 1.064
Please Help!
I added a touch less then called for and then make a vodka spice tincture. This way I can dial up the spice level to the exact level I want a kegging time.
Just tried a sample using a 50-50 of Maris Otter and 2-Row split.
It does taste good, and will still be heavily enjoyed.. however i don't think MO compliments this one that well.. for those interested I would stick with the recipe and use all 2-row for your base.
But that/s just my 2c, take it for what it's worth.. YMMV.
AndMan3030 said:DOUBLE G DANGIT!!
Not only did I forget the spice, (not a big deal as I am told adding a 6-8 oz spice "tea" will be fine) but I did not double the pumpkin puree for my ten gallon batch!?!?! I will definately have to RDWHAHB as I'm sure this will still be an awesome ale!
Gonna brew anther 10 gallons next weekend and really try to NAIL this one!
CHEERS!
choosybeggar said:Thanks for the recipe. I've never tasted a pumpkin ale but some friends have been clamoring so I made it this past weekend. The wort is a lovely color and tasted like liquid apple pie. I'm excited to try the final product.
Thanks for the recipe. I've never tasted a pumpkin ale but some friends have been clamoring so I made it this past weekend. The wort is a lovely color and tasted like liquid apple pie. I'm excited to try the final product.
The thing that worries me is that it tasted like apple pie and not pumpkin pie. We know what you mean though.
Got a question before brewing this weekend. This is such a long thread and the pages I read through I didn't see this asked....
Has anyone added the spices at bottling instead of as a 5min addition?
ChrisL_ said:If you prefer it, you could make a spice tincutre by adding the spices to a couple of ounces of vodka. Then you can add that to the bottling bucket. The advantage of this is that you can slowly add in the tincture and check out the taste to dial in the exact spice level you want.
I am in the middle of doing a variation on this idea where I put in about 3/4 of spices in the boil so the flavors can blend while sitting in my fermenter. But I also have a spice tincture ready should I want to dail up the taste a bit more.
Hope this helps.
Thanks - I think all stick with the true recipe then and add at 5min to go in boil.
However if its lacking ill be ready at bottling with more to add via your method.
I think this will accomplish what I'm looking for.
Quick question. Are you keeping this in primary for the standard 3 weeks? I am 2 weeks in and not sure if an extra week is all I need before cold crashing for a week and then kegging to age?
I did. 3 weeks primary 4 days secondary/cold crash 2 of which was with gelatin to drop of the yeast out.
I swapped out German hersbrucker hops cause the site I ordered from didn't have what the original recipe called for... Any thoughts on how the sub will work out?
When I entered this into BeerSmith, my estimated OG came out at 1.074. Any reason for the almost 10 point discrepancy?
Ah, good catch! I award you 10 internets.
It's supposed to be for 5.5 gallons. Sadly, I can't edit the bolded listing of the brews attributes.
And any discrepancies from there are probably just differences in hardware, % efficiency, etc.
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