CrazyP
Well-Known Member
About a week ago my friends and I brewed up a pumpkin ale based on this Charlie Papazian recipe: http://www.homebrewersassociation.o...recipe-of-the-week-cucurbito-pepo-pumpkin-ale
It calls for 3.5 tsp at 10 minutes before flameout. The wort itself smelled amazing but now that fermentation is done there is very little aroma left... just a very subtle flavor. Fermentation was very vigorous (I used Wyeast 1968). Although I kept it at cool 64F I suspect that most of the aroma was blasted with the CO2 out the blowout tube.
I'm considering adding a small amount of spice when I boil my priming sugar at bottling... Is this a good idea? If so, how much is a safe amount to add without going overboard?
It calls for 3.5 tsp at 10 minutes before flameout. The wort itself smelled amazing but now that fermentation is done there is very little aroma left... just a very subtle flavor. Fermentation was very vigorous (I used Wyeast 1968). Although I kept it at cool 64F I suspect that most of the aroma was blasted with the CO2 out the blowout tube.
I'm considering adding a small amount of spice when I boil my priming sugar at bottling... Is this a good idea? If so, how much is a safe amount to add without going overboard?