Autumn Seasonal Beer Punkin' Ale

[iceman1407]

Yup, RDWHAHB

??????

 

[Reno_eNVy]

Rabid Dogs Will Have A Hard Bite

 

[iceman1407]

Rabid Dogs Will Have A Hard Bite

Hahahahaha love it!!!

 

[ZACKARU]

Found the last two cans at Scolari's about a month ago. I have no idea of the selection right now but next time I go to a store I'll be sure to check.

However, I did notice that there are pumpkins outside of the Raley's in Golden Valley.

Good to see another Renoite(?) on here!

Awesome, nothing at Raley's, although they said they would be getting some, I found the Libby's at Scolari's on Robb. Thanks for the recipe, will be trying this out tomorrow.

 

[Reno_eNVy]

Ah locally owned stores coming through. Gotta love it

 

[modernlifeisANDY]

Anyone stuck for pumpkin should check out Whole Foods. That's where I get mine and it's usually fairly priced. They had it when the other supermarkets were all out.

 

[FalkyBrew]

What psi should I keg at?

 

[Reno_eNVy]

Don't go for crazy carbonation. 10-12 psi at 40°F will be fine.

 

[Reno_eNVy]

Just kegged our batch. Still at 1.014 as it was a couple weeks ago. So that's a total of 38 days in primary, no secondary.

I'm being a bad (read: impatient) brewer and hitting it with 30 psi overnight, to be turned down to 12 psi in the morning. Or maybe it's because I'm lazy and didn't feel like resetting the regulator... hmmm....

 

[robrob]

Just kegged our batch. Still at 1.014 as it was a couple weeks ago. So that's a total of 38 days in primary, no secondary.

Be curious to see a pint when you pour it. Just checked in on mine...looks to be at .012 maybe .011 but super cloudy...going to let it ride for a while but just wondering how much impact your crashing had.

The taste was light but actually very nice for such a light brew.

 

[Reno_eNVy]

Oh dude after cold crashing for a couple weeks it ran crystal clear from bucket to keg

 

[robrob]

Oh dude after cold crashing for a couple weeks it ran crystal clear from bucket to keg

In that case i would like you to send your crashing procedures written on a 12oz bottle of said HB

I will start crashing mine next week and post back. Thanks!

 

[Reno_eNVy]

In that case i would like you to send your crashing procedures written on a 12oz bottle of said HB

I will start crashing mine next week and post back. Thanks!

Does that mean if yours doesn't clear up you'll send the whole batch to me for analysis

Just be sure to crash it slowly, something like 2° per day.

 

[KCBigDog]

Just kegged my batch. Followed the Original Recipe to a T.

OG= 1.070
FG= 1.010

7.84% ABV

The hydro sample doesn't taste like I was expecting. Almost a sourness to it. But that could be the spices coming out.

Anyone else have a little sour taste?

 

[Blackhawkbrew]

KC, I just went to take a sample of mine and got the same sourness. I'm glad you posted this. I couldn't put my finger on the flavor, but sourness is dead on. I did this recipe last year and don't remember it tasting like that. I thought it was my new fermentation freezer. What temp did you ferment at?

 

[Reno_eNVy]

Just sampled my hydro last night.... I didn't get the sour. What you may be experiencing is the spice presence not really "marrying" with the other flavors yet. It may just need more time

 

[KCBigDog]

Mine fermented at 68 for almost 5 weeks. I always do long primary instead of secondary. I made my wife taste it, and she thinks its the spices, not really a sour.

I've never had any Brett on anything, and it certainly didn't look infected. Very fast and furious initial ferment.

I'm sure it's fine, but wanted to get everyone elses thoughts.

 

[brokenanchor]

Well, it was a 12 hour brew day...with all of the set backs that I had, I am extremely glad to say I hit my gravity and volume dead on. It's also always a good day when the house smells of baking pumpkin and the deck smells of smoking meats. I'm not quite ready for the cold weather yet, but today almost made me think it would all be worth it as long as I'll be able to sit back with one of these in my hand. Cheers for the recipe Reno_eNVy

 

[modernlifeisANDY]

If I used less pumpkin than the recipe calls for, what would be the real difference?

 

[Reno_eNVy]

If I used less pumpkin than the recipe calls for, what would be the real difference?

Nah, you could get away with using zero pumpkin and just use spices.

Using more or less pumpkin probably doesn't really matter; what does matter is that you bake it before hand so you can actually notice it's subtle flavor in the final product.

 

[nyer]

I'm going to get the canned pumpkin today. Just to be sure it is 2-29oz cans right?

 

[Reno_eNVy]

Yup

 

[nyer]

Yup

Thanks, I'm brewing this tomorrow.

 

[Reno_eNVy]

Thanks, I'm brewing this tomorrow.

Excellent, be sure to post your results.

Doing all grain or extract/pm?

 

[nyer]

Excellent, be sure to post your results.

Doing all grain or extract/pm?

All grain.

 

[brewmaster12]

It's a beautiful sight! Tastes like the best pumpkin beer I've ever had. Can't taste the vanilla I added but combined with the 2.5 oz of bourbon I added it's perfect. Can't wait for thanksgiving to crack this open!!

 

[absoluthamm]

I bottled tonight as well, smelled amazing, can't wait til it's all ready.

 

[nyer]

I'm just starting the mash. The baked pumpkin and spice aroma are making me crave a pumpkin beer for breakfast.

 

[Reno_eNVy]

brewmaster12: Looks and sounds great! I'm glad it worked out so well for you.

absoluthamm: :rockin: How long do you plan on giving it?

nyer: Dang dude, getting an early start? Way to be!

 

[FalkyBrew]

So good!