Pumpkin Amber Ale

[stoneman]

Hey everybody, I just racked my pumpkin amber Ale into the secondary today, and boy did I lose a lot to the pumpkin.

Out of my 5 gal batch, I probably only racked over 4 gal.

Do you think I should top up my secondary with 1 gal filtered water? Or just end up making a smaller batch. (It's just going to be kegged)

Here is the recipe for reference.

9 lbs - 2 Row
1 lbs - crystal 80L
1 lbs - Munich 10L
.5 lbs - Carapils
1 ounce Kent Golding Hops 60 min
2 - 30 ounce cans pumpkin 60 min
1 tsp irish moss 10 min

Mashed at 154 for 1 hour, 90 min boil

1 package of Nottingham yeast

1 week in Primary

Thanks guys

 

[Yuri_Rage]

Absolutely not. IMHO, homebrewing is about quality, not volume. So, if you were happy with your original recipe, why dilute it?

 

[stoneman]

Thanks Yuri!

I didn't think diluting it would be good for the beer.
I was just worried about the head space in the carboy, causing it to spoil.

Thanks guys!

 

[Yuri_Rage]

For beer, headspace is not much of a concern. It conditions quickly enough. Wine and mead are a different story.

 

[14thstreet]

Yuri, is there too much headspace to have in secondary for a given length of time? Given my equipment, it is my prediction that with my half-batch high-gravity, fruit or dry-hopped beers that need a secondary, I'd be having upwards of 50% headspace. I agree with you on wines.

 

[Yuri_Rage]

I try to limit headspace, but I don't get too excited about it for my beers. They tend to off-gas enough that I feel confident that there is a blanket of CO2. Rack carefully, avoid splashing, and if you are dissatisfied with the results or are too paranoid to RDWHAHB, find a smaller carboy.