I am about to do my 1st tasting of my moon hill pumpkin ale. Its been fermenting now for 3 weeks today. I plan on leaving it for another two weeks to condition either in the keg, or if I don't like the flavor another two weeks in a secondary fermenter. I love the taste of pumpkin, and I am worried that there won't be enough. I am already going to add some vanilla. I discovered a hint of it in the better pumpkin ales I have been sampling this year.
My basic question is would it be bad for me to bake off pumpkin puree to sterilize it, and then to add it to a secondary fermenter?
I would rack the beer directly onto the pumpkin. Then Co2 purge the headspace and give the baby a good swirl to get the pumpkin suspended for awhile.
My basic question is would it be bad for me to bake off pumpkin puree to sterilize it, and then to add it to a secondary fermenter?
I would rack the beer directly onto the pumpkin. Then Co2 purge the headspace and give the baby a good swirl to get the pumpkin suspended for awhile.