Jhubbard9
Well-Known Member
- Joined
- Jun 19, 2012
- Messages
- 51
- Reaction score
- 21
Hey everyone,
I'm looking at making a pumpkin beer for my next beer and I have some questions.
When would be the best time to make an addition of spices to the beer that wouldn't adversely effect fermentation but still carry a good flavor threshold over to the finished beer? Also what type of beer should I shoot for as a base beer? I want it to be pretty spicy but I also dont want to have that certain beer style overpower the overall taste. I was thinking like almost an IPA type of base style with limited hops so the spices shine more than the hops would.
If anyone has any knowledge or experience of what malts to use and what yeast and when to throw some spices in I would love to know. Thanks everyone and as always cheers!
I'm looking at making a pumpkin beer for my next beer and I have some questions.
When would be the best time to make an addition of spices to the beer that wouldn't adversely effect fermentation but still carry a good flavor threshold over to the finished beer? Also what type of beer should I shoot for as a base beer? I want it to be pretty spicy but I also dont want to have that certain beer style overpower the overall taste. I was thinking like almost an IPA type of base style with limited hops so the spices shine more than the hops would.
If anyone has any knowledge or experience of what malts to use and what yeast and when to throw some spices in I would love to know. Thanks everyone and as always cheers!