Uncategorized

Day 157 Racking Scottish Samhain Pumpkin Ale to Secondary

Racking from the fermentation bucket to a glass carboy.

Racking from the fermentation bucket to a glass carboy.

The Scottish pumpkin ale has been transferred to secondary. I really need to mark my carboy, so I can be accurate with volumes, but it looks like I left a little less than a gallon in the primary bucket and I started with about six; so, I’m approximating 5.25 gallons in secondary. I added another can of pumpkin (roasted), a vodka soaked vanilla bean and another 2 tablespoons of the pumpkin pie spice blend to the carboy and racked the beer onto it.

Added the spice blend to the vodka and vanilla bean.

Added the spice blend to the vodka and vanilla bean.

Vanilla bean soaked in vodka for a week and pumpkin pie spice.

Vanilla bean soaked in vodka for a week and pumpkin pie spice.

It was a bit of a challenge getting the pumpkin into the carboy without making a mess. I put it into a Ziploc baggie and clipped on corner and squeezed it in.

Roasted canned pumpkin. Gathering it up to put in a baggie.

Roasted canned pumpkin. Gathering it up to put in a baggie.

Canned pumpkin, spread on parchment paper for roasting.

Canned pumpkin, spread on parchment paper for roasting.

With the volume of additions, once I’m done fermenting, I’ll probably come up a little under 5 gallons, but pretty close. There’s enough alcohol that I could top it off, if I want to.

I took a hydrometer sample and got a reading of 1.028 @ 76.4 F, which is 1.030 corrected for temperature.

Hydrometer sample.

Hydromter sample.

Currently 7.09% ABV, before secondary additions. Good color…seems like flavor is good, but I’m glad I’m adding more spices. I’ll taste the hydrometer sample again later (in the fridge) and see what the color looks like when it clears. The carboy has settled quite a bit already and looks nice.

Carboy secondary a few minutes after racking.

Carboy secondary a few minutes after racking.

I hope those flavors I added blend in well. Still pretty psyched about this beer!

Now that I’ve freed up a bucket, I may go ahead and rack the crab apple/Cripps& Ginger Gold apples, and pear cider to secondary. I’ll look into that tomorrow. I did take a small sample from the spigot on the bucket and it is very “green” tasting with a tannic astringency on the tongue. I’ll probably have to either back sweeten this on and pasteurize it after an extended bulk conditioning.

Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s