BeerBorg

Well here is an update on how this is progressing. I finally had to try one after three weeks conditioning. First of all, It was supper carbonated! When I opened the flip top, it was like a bottle of champagne. I am assuming it was from the extra pumpkin sugars. After a very slooow pour to control the head, it was dark but clear. Upon smelling and tasting, there is a very strong spice component, actually too much for my taste. I wish I had done a straight up Bewitched first so that I could compare this to it. After the initial spice flavor it finishes pretty dry with some bitterness. I wish I could taste more of the malt and other flavors underneath all that spice. I am hoping that the spice component will mellow a bit with further conditioning. Do you guys recommend warm or cold at this point. It certainly does not need any more carbonating. I've said it before, I hate learning experiences!

Condition your beer between 60-70 degrees. If you put it in the fridge the beer will not condition. Mr. Beer calls conditioning lagering and this causes a lot of confusion.

I have done Bewitched straight up, and I can tell you it is a great red ale that does have a strong coffee taste/bitterness, so that might have been the bitterness you experienced.

When you do a recipe and find yourself wanting a it more malty, you should try remaking with about a half pound or so unhopped malt extract added. And work your way up in increments.

But most pumpkin beers I've had aren't all that malty. Most are spicy.