My goodness, that month flew by. Between the holidays and the crazy weather patterns, I have not had a chance to blog. The Husband had some vacation time, and made good use of it, brewing a really great seasonal pumpkin beer. The whole process took six weeks from stovetop to glass.
Waiting for the wort to boil after adding the malt extract syrup and hops
Small pot: steeping the pumpkin; large pot: the wort coming to a boil
The wort boiling gently
Steeped pumpkin broth, wort, and yeast into the carboy
Sitting in a dark quiet place while the yeast does its thing
Very happy yeast a few days later
Transferring to the secondary carboy after a week, leaving the sludge behind (great for the compost, bad for beer)
Bottling Day! The beer is transferred into the bottling bucket, along with a pumpkin pie spice tincture made with spices and vodka.
The blessed elixir of autumn
I love this beer. It is spicy, warming, and gently hoppy. It’s the perfect antidote to a long, cold winter’s night, and I’m having one right now with some popcorn. Cheers! See you again soon, down the Road.