I brewed this in September. Primaried for a month. And secondaried until early December. The spices were added to the last 15 min of the boil. Less is more.
The pumpkin I roasted in the oven until it collapsed and had a nice sweetness - I chunked it up and peeled it and mashed it in. I would not...
Lol! I hear ya - probably no one has same h2o profile YoY...unless ur on well water and even then Mother Nature must cause variations of some sort. What's ur typical build up like in terms of additives and amounts per measure
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Also note with respect to the sub-thread on tea above that in my tea experiments (three varying teas all surrounding the mandarin orange) I added a pint or two of a zinger style tea to the secondary of an ipa and it didnt turn out so well. Maybe added too much b/c too much came through... In the...
It's under the subject "trippel pumpkin ale - read and weep pumpkin tears". The original recipe is there as well as updates in the hop schedule and the tea solution I added to secondary. Couldn't get a good format to easily paste here
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Definitely easy to clean. Comes apart easily without compromising the setup. Works well. I've brewed 6%ers up to 9.5%ers with it...
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No AHA entry but dam did it ever pass my own tests and blow the socks off evr'y tripel lover I shared it with.
Best paired with prosciutto , smoked prosciutto and double/tripel cream bries
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What if I just ran the city water through a water filter? Canister style water filter with micron level (XX.x?) filtration...?
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Two 375mL bottles left - what a delicious brew - along the way each tasting got better, can't wait to see what October has in store for these last brews - and DEFINETLY want to brew this one again
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Yeah no pie is the way to go. The pie imparts no discernible qualities. However a roasted pumpkin mashed in with the grains for a corsendonk style tripel...now that's another story. Two 375mL bottles left from a year ago brew of this and it's incredible
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We used like 5 habaneroed total. Didnt damage head retention one bit. The heat was on the finish. The key was to spice it up until it got to ur liking. 1 pepper, let it sit in fermenter for a day. Taste. So on and so forth
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I did a mango habanero ipa last summer with a buddy. I did the ipa base and he mangoed-habaneroed it. I have the IBUs at about 100 in bsmith since its theoretical IBUs and some def get lost in the process. The malt bill was similar to yours. We added 5 or 6 or 7 mangos to the secondary after...