When I made this, I made a "spice tea" with the following:Can someone help me understand and explain the spice addition on this one. I got through page 10 or so and couldn't find a detailed explanation so I gave up and just jumped here to ask. I noticed one person added the spice at flame out but Yuri says do it a cleaning stage (isn't that the transferring to the secondary stage after 7 days of primary?). I am just doing a 5 gallon batch all grain so can you please tell me what measurement of what exact spice I need and how/when to add it? Also, what temp is good for fermentation on this and is there any special aging process needed in the keg or is this recipe good to go after only 21 days?
If you absolutely want it to be per the recipe, you'd have to water down the wort, but that will thin the body and it probably won't be the same.Just finished this and my prefermentation gravity is 1.069. :/
i calculated BS2 at 70% efficiency and slightly up'd my SG so i could get closer to 1.055. Well, it appears according to BS2 my efficiency was closer 87%. (allegedly)
What should I do?
I would do this.Enjoy it. Was that real question?
Ok...after 2 weeks in primary I racked this over and added the 1/2 tbsp of pumpkin pie spice after steeping in a cup of hot water. Gravity right now a bit higher than recipe ...I'm at 1.022. I've not racked a beer to anything other than bottling bucket for a long time but glad I did this one. It's really cleared nice already so I will be in good shape for bottling in another couple weeks.Holy crap I'm exhausted....this beer kicked my a$$. OG 1.060 and 5.5 gal in fermenter ... Whew
I used 4lbs of Libby's canned pumpkin and 1lb of rice hulls in my 10 gal round cooler mash tun with a SS false bottom.....I'm not sure 10lbs of rice hulls would have helped that sparge. For the love of all that is cold and frosty...if you have this set up I strongly suggest you put the pumpkin into a BIAB bag or something...at least put half the pumpkin in some kind of bag so you can pull it if you do get stuck.
Awesome color...can't wait for it to clear...I'm thinking in 2018. :cross:
I have the opposite issue. It's been in the primary for a week and is sitting at 1.005, where the starting gravity was 1.069. My quick calculation says that's almost 8.5% ABV.
I tasted the wort and the alcohol content is VERY noticeable. Possibly even overpowering. Should I go ahead and rack to secondary after a week?
Anyone experienced this?
Going to BIAB brew this one this weekend. What would be a good water chemistry profile? I use the Bru'n Water spreadsheet to get my numbers.
And what is a good temp to ferment at if using WLP002 as stated in the original recipe? I see on the Whitelabs website it is listed as optimal from 65-68, so thinking around 66 degrees?
I've done two batches of this in the last three weeks. i used both the s-04 and the wlp-002. for the s-04 i fermented at 70* and it's quite dry.Treat wlp002 as you would any other yeast. Pay special attention to finishing out fermentation as it likes to floc early sometimes. If you can keep it going it's a true beast fermenter. I used to target 70f with it and didn't have any issues.
That's kinda what I'm gonna do too. Guess I'll spice today and see how it goes. How large of a batch did you do?Cory, I'm keeping mine on primary for 2 weeks. It's my standard. As far as my spices went...I did 1.5 tsp at flame out and have a feeling it's gonna be plenty considering how pumpkin pie-y it smelt going into primary. I'm gonna take a sample taste on legging day as soon as primary is done at that two week mark. No secondary for me on this one. If anything I'll just let it age out a week or two in the fridge then connect to gas. We'll see if I can even wait that long