Nike_Eayrs
Well-Known Member
So I brewed my first ever pumpkin ale. After 3 weeks in the fermentor, I kegged it. I let it force carb and poured a pint over the weekend. It tasted awful! I've never drank formaldehyde, but I can't believe this is too far off. I guess I am looking at any ideas as to why this happened. This is the first time I've ever run into an issue this severe, it's all going down the drain. It smelt kind of funky when I was transferring, but I thought maybe it was the Co2/pumpkin mixture. I've posted the recipe below, and appreciate any help. Lastly, this is the first time I used dry yeast, could that be the culprit?
12lbs 2-row
.5lbs 60L
.5lbs biscuit
.6oz magnum at 60 min
2 big cans of pumpkin puree at flameout
safale US-05 after wort was cooled to 65 degrees
2 tsp's of pumpkin spice and 4 tbs of pumpkin extract at kegging
3 weeks primary, 2 weeks on the gas
12lbs 2-row
.5lbs 60L
.5lbs biscuit
.6oz magnum at 60 min
2 big cans of pumpkin puree at flameout
safale US-05 after wort was cooled to 65 degrees
2 tsp's of pumpkin spice and 4 tbs of pumpkin extract at kegging
3 weeks primary, 2 weeks on the gas