I am thinking of making a pumpkin cider this fall and have two related questions:
1- In brewing trems what is the difference between using sugar pumpkins and "jack-o-lantern" pumpkins?
2- To roast or not: I plan on using the pumpkin in the secondary of the cider and was wondering if anyone has "dry pumpkined" a beer. If so could you relate the difference between using roasting the pumpkin vs using it raw.
Thanks!
Pumpkin - How to use
Moderator: slothrob
carving pumpkins (bitter and not designed for consumption-I think) are not the same as sweet pumpkins used for beer, pie... By roasting the sweet pumpkin you will get more caramelization as well as breaking it down. I have never dry pumpkined and would be cautious of bacteria. Good luck
Cheers
Bender
Cheers
Bender
the easiest thing to use is canned pumpkin. It has already been gelatinized. I've use pie pumpkins, I usually cut into chunks and roast skin side down, then scoop the flesh and pulp with a potato masher before adding to my mash (beer).
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