I just brewed my 4th extract batch and went a little crazy with this one. I like high gravity beers and decided to make a Midwest Supplies recipe a high gravity batch. I used everything in the following recipe kit:
http://www.midwestsupplies.com/pumpkin-ale.html#Details_tab
Plus:
3 lbs DME
80oz total pumpkin pie filling
Doubled the spices
Per my local homebrew store's suggestion, I pitched 3 smack-packs of 1056 Wyeast.
My concerns are two-fold...First, it's going to be a high gravity beer for sure. Smells amazing and fermentation went very well. I can't remember what the OG/FG is when I measured it but it should be around 11%. Should I pitch some dry yeast into the bottling bucket to get the priming sugar activated? How much? What's this process exactly?
Second, when I racked to secondary after 2 weeks, I lost about 1.8 Gallons to trub (all of that delicious pumpkin filling). Is the normal 3/4 cup of priming sugar that was provided in the kit TOO much since I lost so much volume?
I'm trying to make sure the beer carbonates without having any bottle bombs due to excessive yeast/priming sugar.
Help a new brewer out, please. Got into this for the experimenting and it definitely hasn't let me down so far.
Thanks.
http://www.midwestsupplies.com/pumpkin-ale.html#Details_tab
Plus:
3 lbs DME
80oz total pumpkin pie filling
Doubled the spices
Per my local homebrew store's suggestion, I pitched 3 smack-packs of 1056 Wyeast.
My concerns are two-fold...First, it's going to be a high gravity beer for sure. Smells amazing and fermentation went very well. I can't remember what the OG/FG is when I measured it but it should be around 11%. Should I pitch some dry yeast into the bottling bucket to get the priming sugar activated? How much? What's this process exactly?
Second, when I racked to secondary after 2 weeks, I lost about 1.8 Gallons to trub (all of that delicious pumpkin filling). Is the normal 3/4 cup of priming sugar that was provided in the kit TOO much since I lost so much volume?
I'm trying to make sure the beer carbonates without having any bottle bombs due to excessive yeast/priming sugar.
Help a new brewer out, please. Got into this for the experimenting and it definitely hasn't let me down so far.
Thanks.