ru41285
Active Member
Hey everyone,
Every year I brew a pumpkin ale with great success. This year I decided to get cute and use WB06 for a twist on it. I wanted to get a bit more clove than banana so I fermented it low (wet shirt with a fan blowing on it). Well I certainly got my clove with no banana. It's a lot of clove actually. As for the rest of the spices, I have no idea where they were until I looked at the jars I used and saw that all but the ground ginger were expired (by several years I may add).
So now I have this 7.5% abv clove laden pumpkin ale kegged and in the fridge. The problem is I have company coming over a week from today and would have loved to put this on tap for them but I refuse to in its current state.
My question would be for everyone's best suggestions for how to make my clove ale into a pumpkin ale. I've looked at buying new ground spices and boiling them for a minute before adding to the keg, adding cinnamon sticks and other whole spices to the keg, or making a tincture with bourbon (although I don't know if I have enough time to let it soak).
Any suggestions would be greatly appreciated!
Every year I brew a pumpkin ale with great success. This year I decided to get cute and use WB06 for a twist on it. I wanted to get a bit more clove than banana so I fermented it low (wet shirt with a fan blowing on it). Well I certainly got my clove with no banana. It's a lot of clove actually. As for the rest of the spices, I have no idea where they were until I looked at the jars I used and saw that all but the ground ginger were expired (by several years I may add).
So now I have this 7.5% abv clove laden pumpkin ale kegged and in the fridge. The problem is I have company coming over a week from today and would have loved to put this on tap for them but I refuse to in its current state.
My question would be for everyone's best suggestions for how to make my clove ale into a pumpkin ale. I've looked at buying new ground spices and boiling them for a minute before adding to the keg, adding cinnamon sticks and other whole spices to the keg, or making a tincture with bourbon (although I don't know if I have enough time to let it soak).
Any suggestions would be greatly appreciated!