Any secondary needed or do y'all just use caution not to pick up too much sediment?
Nope, came out super clear after 4 weeks in primary, but I also cold crashed and used gelatin. Even without gelatin it should be clear enough in the primary with cold crashing.
I'll probably do a Pumpkin beer next year. Decided to skip this year because it just seemed like there was pumpkin everything out. More than usual lol. However, this one was wonderful when I brewed it a couple years back. Cheers!
Bottled this last night after a 4 weeks in the primary. Cold crashed with gelatin and it came out really clear. That was my first time using gelatin and I am happy with it so far.
O.G. was 1.066 and F.G. was 1.015 so I hit the recipe pretty well dead on. The sample tasted good, but a bit too sweet for my tastes. It could just be the fact that it was not carb'd and a little bit warm, so I will reserve judgement for a few weeks.
Transferred this from the fermenting bucket to the keg tonite. The wife and I tasted it and didn't get any spice flavor. I ended up gently stirring in another 1/2tsp into the bucket before draining to the keg. I hope it will work out alright.
When I was rinsing out the fermenting bucket, I got a big wiff of the pumpkin pie spice. I wonder if mine all settled out into the trub at the bottom.
I think it is better than the original.
Than the original what?
Dogfish Head Punkin Ale
For context, I was sent to this thread when I was originally looking for a clone of Dogfish Head Punkin Ale.
Ok, that explains a lot. haha. Maybe next time you should include that context. It seemed like you were talking about the original recipe, which would've seemed like a very ******-bag thing to say. I'm currently sippin on this recipe, only I went with white lab's irish ale yeast (not because I wanted to change the recipe, but because that was what was on hand). It's great!
Brewed this last night. Smells amazing. Used safale 04 as the lhbs did not have 05. I did have one question though. I am up here in Canada and I think our food inspection laws are a little stricter. Even small minute amounts of ingredients must be listed. The McCormicks pumpkin pie spice contains sulphites. Then I realized all ginger contains it's. I am assuming the boil would boil this all off and it's very small amounts so hoping it doesn't affect fermentation.
This turned out awesome. Finished really high (10.22) which gave it a great sweetness.
I threw a 1/4 tbs of nutmeg and allspice, half a cinnamon stick, and an oz of vanilla extract into secondary.
Only thing I might change next time is add some rolled oats for a bit more body.
This is going to be my base recipe from here on out! Thanks!
Was it lacking spice at transfer. I am almost to the point of transfer. I don't use a chiller so I'm worried that I may have heated a lot of the spice and smell off of it. My primary doesn't have a smell of pumpkin pie spice. Smells a little sweet but not spicy. Thinking of adding as you did but I don't want to over spice. I'll taste it and make a decision then. I think I may do a little rum and vanilla to it rather then extract. Any thoughts?
Was it lacking spice at transfer. I am almost to the point of transfer. I don't use a chiller so I'm worried that I may have heated a lot of the spice and smell off of it. My primary doesn't have a smell of pumpkin pie spice. Smells a little sweet but not spicy. Thinking of adding as you did but I don't want to over spice. I'll taste it and make a decision then. I think I may do a little rum and vanilla to it rather then extract. Any thoughts?
Was it lacking spice at transfer. I am almost to the point of transfer. I don't use a chiller so I'm worried that I may have heated a lot of the spice and smell off of it. My primary doesn't have a smell of pumpkin pie spice. Smells a little sweet but not spicy. Thinking of adding as you did but I don't want to over spice. I'll taste it and make a decision then. I think I may do a little rum and vanilla to it rather then extract. Any thoughts?
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