copper2hopper
Well-Known Member
I was shooting for a 5 1/2 gallon batch but ended up with 5.75 so that worked out awesome. Yes cold crashing it will help clear it up a lot good call.
I've done two batches of this in the last three weeks. i used both the s-04 and the wlp-002. for the s-04 i fermented at 70* and it's quite dry.
i used 002 in my second batch and decided to start fermentation at 62* and step it up 2* every 5 days until maxing at 68*.
While still early, i much prefer the lower starting temp and 002. Not really an apples to apples comparison given the difference in temp, but i'd definitely start lower than higher.
I'm probably a bit too late on the response, but they are very different malts. I've successfully substituted Vienna for Biscuit in this recipe and others.Ok, I picked up grains for this and when I got home the LHSS sold me CaraAmber and I was wanting biscuit... Is that essentially the same??
I'm probably a bit too late on the response, but they are very different malts. I've successfully substituted Vienna for Biscuit in this recipe and others.
Generally, avoid using a "Cara-" malt in place of a toasted base malt. However, I don't think a pinch of Cara-Amber sounds bad for this recipe. It'll darken the color and perhaps add some richness.
Yes.So before I brew it's been forever since I didn't do a all grain but is everyone still using the set up from the first post?
I've got the day off and the kids and wife don't so I'm brewing. This is in the mash tun right now and it smells delicious. Temp is spot on as is the pH. I think it's going to be a great day.
So my pumpkin is done and its pretty damn good. With that said, the spices have faded some, which I kind of expected.
I have it on tap and am looking for the best way to add some more spice. Which option would be best for a spiced tea?
- boiled water
- Vodka tincture
- French press
I brewed this a little over 3 weeks ago and plan to add the spice tea as soon as i find the time. Ive never added spices to the fermenter and have two questions about that:
1. When adding the tea little by little and tasting, do you all do that over a few days or just add, stir, taste, add, stirr, taste...?
2. After adding the tea, is there any benefit to letting it sit longer, or should I just cold crash and keg? [I dont mean the age old 'how long should i leave my beer in the fermenter' but rather, i want to know if the spices need any additional time to...i dont know, meld.]
Thanks!
Ok...after 2 weeks in primary I racked this over and added the 1/2 tbsp of pumpkin pie spice after steeping in a cup of hot water. Gravity right now a bit higher than recipe ...I'm at 1.022. I've not racked a beer to anything other than bottling bucket for a long time but glad I did this one. It's really cleared nice already so I will be in good shape for bottling in another couple weeks.
Hydro sample had a lot of pumpkin flavor...not sure why some folks say pumpkin doesn't add much flavor. It came through really nice for me. Really looking forward to final product
I like the vodka tincture idea. Maybe use unflavored vodka and vanilla beans along with the spices for a richer flavor.
This is where I usually get mine:I thought about doing this until I saw the price of whole vanilla beans..$14 for just a single bean around here..
Going to do a biab of this one soon. I hope the pumpkin pulp won't seal my bag when draining
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