tuckferrorists
Well-Known Member
HootHootHoot said:Is anyone using the AG approach getting a stuck sparge? I've read this can be a problem mashing pumpkin...
Seems as though the solution is a pound of rice hulls
HootHootHoot said:Is anyone using the AG approach getting a stuck sparge? I've read this can be a problem mashing pumpkin...
Is anyone using the AG approach getting a stuck sparge? I've read this can be a problem mashing pumpkin...
I'm partial to a clean fermenting strain that will leave a bit of residual maltiness - WLP002 is a great strain for that, but 1056/US-56 or 1098 will do just fine if you can't get WLP002.
Did you just pour lyour entire boil in or did you try to filter through the pumpkin? I'm going to brew this up next weekend and I'm thinking I'm going to just dump it all in.
Also thinking of adding 1/4 cup or so of Molasses spread over the pumpkin bake? Has anyone tried something similar with success?
HootHootHoot said:Is it necessary to rack to a secondary? Couldn't you leave it like most ale brewers typically do?
Just wondering... My secondary is lagering. I could rack over to a 6 gallon carboy though
HootHootHoot said:Did you guys use a starter? Mynstarter jug already has lager yeast going for a Munich helles I'm doing Friday, with pumpkin ale on Saturday. I've never had a problem pitching my yeast into ales without a starter. I don't want to do this incorrectly though
Thanks
I didn't use a starter and had the quickest, liveliest fermentation I've ever had.
I guess you could leave it. But I believe the racking was to get it off of the large trub left by the pumpkin.
This is just canned pumpkin you are using, right?
Will be attempting my first pumpkin ale this fll. Want it to be great!
scottvin said:I just want to say the pumpkin makes the 5 gallon grain bill so very heavy. I lost about a gallon of the wort.
moscoeb said:Yuri said that too. That's why he recommended 6.5 gal to get 5gal into the secondary.
I'm getting ready to rack mine into secondary, I can't wait to try this!!
scottvin said:I meant I lost it on the floor. . Spilled everywhere
Looks like this is tried and true. Plan on brewing the extract version this weekend. Just a question on the pumpkin. It says to add for the boil, did anyone have an issue with the pumpkin getting stuck on the bottom of the kettle and burning? I know whole pumpkins float, but I am not sure about purée.
Don't you stir your boils?
HootHootHoot said:Good point. Maybe I'll rack it into the 6 gallon. It's 3 gal anyways so it'll have dead space in the carboy.
I've always had some kind of fermentation continue (very slow action in the air lock) after racking so maybe that'll eventually be co2 more than oxygen
moscoeb said:Racked over to secondary, added 1.5 tsp of spice. Only had about 4.5 gal, but started with just over 6 in my 6 gal carboy. Still tastes good, I have high expectations still!
tuckferrorists said:Did you taste it after adding the spice mix? Did you think it was spiced?
moscoeb said:Ya, I took my hydro and taste sample after the spice adding.
I smelled/tasted the biscuit malt as I was bringing the glass up, tasted the spice initially, and finished with a touch of pumpkin. Very good, it was strong, but I had just added it a minute before! I assume it will lessen slightly as it ages. I'm happy with it so far.
tuckferrorists said:I was actually a little disappointed by the lack of spice from my hydro sample right after adding. Hopefully it will come through more. Or I can always add more since I'll be legging.
FuzzeWuzze said:So what seems to be the general consensus on what the best spice(brand & name) besides the Pampered Chef stuff?
There is no real place to purchase it here in Portland Oregon area as far as i can tell, and i dont want to pay $6.75 to ship a $6 2.5oz container of spice.
moscoeb said:How much did you use? I did 1.5-1 3/4 tsp. just kinda threw it in there. I had read from someone else that the 1tsp wasn't quite enough and they added more. I like the spice flavors so I figured it couldn't hurt to add extra.
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