Headless Horseman Brew
It was a long day today, but, considering what we were expecting, today was a smashing success. It all started bright and early turning in the oven on to 350 and cooking the pumpkin for 1 hour. Since all the local stores no longer carry canned pumpkin for some reason (or they are just always out), we ordered 12 cans from Amazon and they were here the next day. How these stores expect to stay in business, I don't know...
Back to the brew - we cooked the pumpkin, ground our pilsener malt, added in some rice hulls, and started boiling our water. We mashed in at the perfect temperature, let it sit for an hour, and got the wort boiling quickly. We added the hops according to our schedule, cooled it as fast as possible, and threw it in the bucket. We had to use a bucket since the carboy is being used for our imperial brown that must be bottled here in a day or two. We added a heavy duty blow-off tube, and fermentation was going almost immediately due to the awesome yeast starter we had ready for the batch.
In exaclty 10 days, we rack to secondary fermentation, throw it in a freezer we are going to pick up later this week, and then we keep going for two more weeks. It'll be a little over a month from now when this crazy Belgian-inspired pumpkin tripel is ready for tasting, but the end product should be worth the wait.
And to finish the post, a nice video of our crazy fermentation going strong.
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