BeerMeDuffMan
Well-Known Member
Excellent point.
Well fermentation seems to have slowed down to the point to where I'm thinking its done. I took a gravity reading and came in at 1.012 which is putting me just below 7% abv which is perfectly fine with me. My issue is that I wasn't getting much spice flavor from my initial taste. While I realize I'm only about a week and a half in and flavors will mellow a bit over the next couple weeks in secondary. Should I plan to add a spice tea if flavors don't intensify? If so, when should I add it? When I add priming sugar to bottle?
Mine is done fermenting. Came in at 1.010. 9.42% Doesnt taste all that great right now. I added 3 cups of pumpkin to the boil. Not sure if that had something to do with it. Def pumpkin in there but there is an apple taste as well which I know is a sign of a higher fermentation temp, but it fermented in the mid 60's the whole time and I used sf-05. usually ferments pretty clean at that temp. Im just hoping that its just because its young yet, only about three weeks from brew day.
Bottled today. FG came in at 1.010. Very pleased. The beer cleaned up very nicely.
Now we wait.
Opened a bottle only a week out from bottling because, why not? Beer still needs to mellow but it is turning out great. No booze burn or alcohol nose, but distinct pumpkin pie and spice. I could knock back a few of these pretty easily.
Can't wait to try this again in a couple weeks.
Cracked a bottle after only 2 weeks and already this is delicious. Well done!
Is everyone really fermenting this @ 70 degrees? I've never used 1028 before but I would imagine fermenting a beer like this much lower, like 62 or 63 maybe. Can anyone report in with temps that they have used? Brewing this up tomorrow morning.
Is everyone really fermenting this @ 70 degrees? I've never used 1028 before but I would imagine fermenting a beer like this much lower, like 62 or 63 maybe. Can anyone report in with temps that they have used? Brewing this up tomorrow morning.
Great point, I should have amended this. I wrote this before I understood that fermentation creates heat, etc. I set my ferm chamber for about 62-64 here, depending on the yeast. I have been toying with the idea of doing this beer with a Belgian strain and fermenting really warm, but didn't get around to it this year.
Brewer: Jason Floriano
Batch Size: 10.75 gal Style: Spice, Herb, or Vegetable Beer ()
Boil Size: 13.47 gal Style Guide: BJCP 2008
Color: 9.8 SRM Equipment: Flomaster's Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 37.0 IBUs Boil Time: 75 min
Est OG: 1.091 (21.6° P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.020 SG (5.0° P) Fermentation: Ale, Single Stage
ABV: 9.5% Taste Rating: 30.0
Ingredients
Amount Name Type #
32 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2
1.9 oz Magnum [14.0%] - Boil 60 min Hops 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 4
1.0 oz Sterling [7.5%] - Boil 10 min Hops 5
1.00 tsp Cloves (Boil 5 min) Misc 6
1.00 tsp All Spice (Boil 5 min) Misc 7
1.00 tsp Cinnamon Stick (Boil 5 min) Misc 8
1.00 tsp Nutmeg (Boil 5 min) Misc 9
1.00 tsp Ginger Root (Boil 5 min) Misc 10
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 11
1.25 tsp Pumpkin Pie (Bottling 0 min) Misc 12
4.00 oz Vanilla Extract (Bottling 0 min) Misc 13
looks beautiful. no pumpkin in the recipe? also, ive never spiced my brew - im in a rush to get something on tap by Thanksgiving, so whatever i brew this weekend will be force carbonated and drank in about 32 days start-to-finish... anyone have an opinion on what lack of conditioning might do?!?
looks beautiful. no pumpkin in the recipe? also, ive never spiced my brew - im in a rush to get something on tap by Thanksgiving, so whatever i brew this weekend will be force carbonated and drank in about 32 days start-to-finish... anyone have an opinion on what lack of conditioning might do?!?
I brewed this three weeks ago, and just took a gravity reading... sitting right at 1.025, it's pretty clear, and tastes amazing even before the additional spices. I did use one 5lb baking pumpkin in the boil for about 30 min, baked it with some brown sugar and threw it in a bag. I don't think this one is going to last through Thanksgiving...
What size batch? How did you roast the pumpkin, 350 for 60 mins? Planning to give this a go (5 gal) on Monday via biab.
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