Hi folks, I just put a pumpkin ale into the carboy, and I have two minor questions.
The first is that while I was putting the fermentation lock in, the rubber cork slipped too far into the mouth of the carboy. I can't get it back out. I've got the lock in and I'm just going to leave it while the beer ferments, but I'm concerned about how I'll get the cork out when it's time to bottle it. So any suggestions would be welcome.
The second is that the recipe I'm using is based off a Scotch Ale. The recipe says the OG should be 1.076, but mine was 1.056. I'm not getting fussed about it, but I'm curious what I did that might have changed it that drastically. I used pumpkin flesh I roasted from two pumpkins and scraped from the rind. I put it into the wort at 30 minutes and the total boil time was 90 minutes.
The first is that while I was putting the fermentation lock in, the rubber cork slipped too far into the mouth of the carboy. I can't get it back out. I've got the lock in and I'm just going to leave it while the beer ferments, but I'm concerned about how I'll get the cork out when it's time to bottle it. So any suggestions would be welcome.
The second is that the recipe I'm using is based off a Scotch Ale. The recipe says the OG should be 1.076, but mine was 1.056. I'm not getting fussed about it, but I'm curious what I did that might have changed it that drastically. I used pumpkin flesh I roasted from two pumpkins and scraped from the rind. I put it into the wort at 30 minutes and the total boil time was 90 minutes.