BeerBorg

philm00x wrote:Can't wait to see how your version of the KY common turns out, JJ!

i'll be picking the stuff up weds. mash and sour fri. finish up sat a.m.

Brewing Nong INSR as I text.
Also, this is new...
Trying to stay warm whilst brewing.
A friend of ours said a cold front went thru Taft: 85*f
Its 61*f here in Covington Wa

Brewed up a Belgian Dubbel today; Double Highway ale. One of my hydrometers committed suicide this afternoon as well...

Bottled my Simcoe SMASH, 1st 5 gallon batch

I just finished my Pumpkin Ale. I added the pumpkin in today but I'm afraid the pumpkin flavor will ferment out. I hope it doesn't because it had Faisalabad already. We will have to wait and see

Connie wrote:I just finished my Pumpkin Ale. I added the pumpkin in today but I'm afraid the pumpkin flavor will ferment out. I hope it doesn't because it had Faisalabad already. We will have to wait and see

I tried pumpkin one time. Put a large can of puree in brew pot at flamoeout. Honestly couldn't taste any pumpkin in final product. It made a very good beer, just didn't taste anything like pumpkin. I've since heard that it's best to put any kind of flavorings as late as possible in the fermentation if you want the flavor and aroma to remain. I've also been reading that baking the pumpkin, either raw or canned, before adding will help bring out the sugars and get more flavor into the beer.

BB2 is tweaking one we are fixing to brew as I type this. For our recipe we are going to clean and skin two small pie pumpkins, cut into small cubes, roast the cubes and the seeds in the oven and add the roasted cubes to the mash.

I don't know that you will get a lot of flavor from them where ever you add them since they are very mild to begin with.

We are trying to convert some starch by mashing them instead of adding post fermentation. But we are going to add the roasted seeds in the fermentor by making a tea (for sanitizing) like a dry hop.

This is our first use of pumpkin and we thought we might get some color so we chose to do this as an amber ale.

BB2 just sent me a quote from Brad for BeerSmith users: "If it is added in enough quantity to ferment I would add it as an Ingredient->Grain instead. Set it to type "extract" and use a potential close to that of a liquid extract as it is pretty fermentable. You will need to guess on the color."

Just finished cleaning four cases of bottles...

Setup and ready to start bottling a Wheat/Rye Hybrid and an English Barleywine.

Will also add the dry hops to an IPA. Gonna bottle half of that in a few days and then add oak to the remainder...

Busy, busy...

Just kegged my pumpkin ale today, it was a DFH punkin clone. Taste was dead on, was worried about the spices

In a rare burst of energy, last night I bottled up my Imperial Red IPA experiment, harvested the yeast from it, and brewed a batch of the new MB CAL with some previously harvested yeast, then cleaned up everything. Took 4 1/2 hours from start to finish. Not bad for a work night. I'm happy today.

Just bottled up a Honey Brown.

On deck are:
Pumpkin Ale and a Coffee Stout hopefully both this weekend.

just finished bottling a 2.5 gal batch of my cincy common

Bottled 2.5 gallons of Spiced Xmas And 5 gallons on BMC clone tonight.

I think I'm gonna brew a BrewDemon recipe today, and then tomorrow, I'm gonna bottle my pilsner.