Stephen a
Member
Has anyone used this at kegging? If so how much did you use? Thanks in advance
McCormick pumpkin pie extract
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Indian_villager
Well-Known Member
I have not used the extract.
However I have used their pumpkin spice blend soaked in bourbon in the past. I have recently found better results by grinding my own spices fresh. Homemade Pumpkin Pie Spice Is Perfect for All Your Fall Baking
However I have used their pumpkin spice blend soaked in bourbon in the past. I have recently found better results by grinding my own spices fresh. Homemade Pumpkin Pie Spice Is Perfect for All Your Fall Baking
Highly recommend using a fresh made blend as Indian_villager suggests. I have used the old Pampered Chef recipe in the past with good success. Pampered Chef Pumpkin Spice Ground your own spices or if you choose to use spices already ground, at least get real Cinnamon, not the fake stuff they sell in grocery stores, most of that is not really the bark of a cinnamon tree, it comes from a plant in China called cassia, even the cinnamon sticks in stores are usually cassia. You want to look for Saigon Cinnamon or Ceylon, that's the real stuff and once you smell it, you realize that we've been duped all our lives! I see you are in RI, there is a great spice shop in Newport called the Spice and Tea Store of Newport where you can probably get real cinnamon, and fresher versions of the other spices, or you can always order Saigon cinnamon on Amazon and hope it's the real stuff.
What @jdauria says! ^
You can recognize real cinnamon by the several thin, almost papery layers (of bark) that make up the stick. They're kinda brittle, and a very light brown.
I got a small, tallish jar at a local Whole Foods, with about 12 sticks in it.
What often gets pawned off as "cinnamon" is Cassia, a single curl of (1/16") thick bark. Also much darker in color than actual cinnamon. Good for Indian cooking.
You can recognize real cinnamon by the several thin, almost papery layers (of bark) that make up the stick. They're kinda brittle, and a very light brown.
I got a small, tallish jar at a local Whole Foods, with about 12 sticks in it.
What often gets pawned off as "cinnamon" is Cassia, a single curl of (1/16") thick bark. Also much darker in color than actual cinnamon. Good for Indian cooking.
You will be fine...the real stuff just perks it up more. 80% of the pumpkin beers sold in stores are probably brewed with the store stuff.
Indian_villager
Well-Known Member
The dried orange peels in that recipe are interesting. I jazz mine up by adding a bunch of green cardamom.
I made a mistake in a comp once mentioning the orange peel
That sounds tasty too!
