rcd
Well-Known Member
I brewed a pumpkin spice ale, which was based on a recipe i found on these forums, but I modified it to be higher gravity, higher alcohol, (wanted it to be really high) etc... this is only like the 5th beer i've brewed though, so I don't know if I messed something up or what.
pitched liquid yeast... waited 24 hours, no fermentation... pitched another, waited 8 hours, pitched another just now. nothing yet.
i read something towards the end of brewing about the spices getting "nullified" if added during the boil so i did add a tiny amount of additional mccormic pumpkin spice to the primary (in the boil i'd used separate spices according to recipe). i later saw someone talking about that pumpkin spice containing sulfiting agents... could that have ruined the entire thing? it was not much. could the gravity be too high? could 3 cans of pumpkin be too much? can't figure this one out. temperature is around 72-73.
on a more general note... i've seen a lot of people talk about how their brews start to ferment in like 2 hours and have violent fermentation that clogs the airlock, etc. i've NEVER had this happen... always takes at least 12 hours but usually at least 24... is this just a characteristic of liquid yeast or something?
pitched liquid yeast... waited 24 hours, no fermentation... pitched another, waited 8 hours, pitched another just now. nothing yet.
i read something towards the end of brewing about the spices getting "nullified" if added during the boil so i did add a tiny amount of additional mccormic pumpkin spice to the primary (in the boil i'd used separate spices according to recipe). i later saw someone talking about that pumpkin spice containing sulfiting agents... could that have ruined the entire thing? it was not much. could the gravity be too high? could 3 cans of pumpkin be too much? can't figure this one out. temperature is around 72-73.
on a more general note... i've seen a lot of people talk about how their brews start to ferment in like 2 hours and have violent fermentation that clogs the airlock, etc. i've NEVER had this happen... always takes at least 12 hours but usually at least 24... is this just a characteristic of liquid yeast or something?