BeerBorg

I'm three days into fermentation, and the T-58 is producing that super stinky sulfur smell that I remember from the last time I used it.

Yep, that's normal. It goes away.

I've got a spiced dubbel going with it 1 day into fermentation, 12 hours in it was blowing foam out the lid, 12 hours later it's settling down, a bit, but still has my fermenter spiked 9 degrees above ambient with some banana smell as it's a bit warm - by tomorrow night or the next morning I bet the krausen falls completely, and then comes the sulfur...

Subject: What are you brewing/bottling?

Ibasterd wrote:Good call berryman. Pumpkin Rye Saison this morning. With the pumpkin addition and pilsner boil, it made for a longer brew day, but man does it smell good in here now!

Did you brew 5 gal.? Just wondering, I'd send you a couple of mine for a couple of yours. Yours sounds interesting, I've made a lot of beer but this is my first time with pumpkin, I racked it today and did a taste test, but I didn't notice a lot of pumpkin, I added some spice tea to the secondary mix. Tried to PM you but couldn't make it work
Don
berryman

Hey berryman. I did a 2 gallon batch. I think typically, you don't get a lot of flavor from the pumpkin itself. I think you get more from the spices. Last year I put the pumpkin into the boil, and this yera I put it in with the mash, so we shall see if there is any difference. Before I agree to a swap, I's better see if mine is any good first! I still have two weeks to ferment and probably 3 to condition. I will keep you updated! Good luck with yours.

Hey Don. I tried one yesterday. It was early, only two weeks in the bottle. I'm hoping further conditioning will help. Although lightly carbed, it had little head, and sadly, I didn't get any pumpkin flavor. I scaled back on the spices as well and didn't get much there either. It's dark and a little funky from the t-58. I'm not sure about this one yet. If it doesn't improve in a couple weeks, I would be hesitant to share this one. How is yours coming along?

FWIW, T-58 takes a long time to floc out. You are quite possibly sucking down lots of suspended yeast at 2 weeks, so I bet the taste will change at 4-6 and it will pour clearer. Probably will be better carbed too.

Also FWIW for future reference - when I use pumpkin or sweet potatoes in beer (yes I have done that) I like to roast cubed up fresh cut stuff in the oven sprinkled with sugar and toss it around until it's golden brown and delicious. Then use that in the beer (and chow on any leftovers). That seems to help bring out more flavor then using canned stuff. And the extra sugar added and produced by the roasting is fine in a Saison or Belgian of any kind.