[quote=“Denny”][quote=“tbilderback”]Well its still a fermenting…I tasted it 2 days ago and it has an Vodka burn to it…it is at room temp and I think it would better at a cold temp but it just won’t quit fermenting…I took a reading and it was about 3.8 abv.
Any suggestions? Cold crash, let it ride?
It’s punishing you for adding pumpkin to a great beer! [/quote]
It’s been asked, “What is a good fruit to add to beer?” Many people at the same discussion said, “None.” There is the school of thought that if I wanted to taste raspberries, cherries, or grapes, I would drink wine instead of beer.
Last summer,I used a pound of limes to make a Saison, along with Belle Saison yeast. This was one, that if I could re-brew, I’d enter into a contest. Later last year, I used flaked maize and jalapenos, and made an ale that tasted like corn chips and salsa. This one will be entered into March Mashness. Also last year, I gave into the pumpkin beer craze, used a spicy hop, think it was Chinook, with Belle Saison yeast, and well, fine then, I’ll enter it, but don’t think I will do a pumpkin beer again. I had a bottled raspberry Belgian once, reminded me of a cider or wine cooler.
Something else already tried in beer, we need to discuss it because of what’s happened in Colorado, Washington, and New Hampshire. Someone told me once of a cannabis beer he tried in Spain, nothing special, nothing at all. I have to agree with another poster here that the best course of action is to drink a beer and smoke a joint.