I’ve been reading these threads forever but I finally have a question I haven’t found an answer to without posting. This year I decided to forgo the ubiquitous pumpkin ales that abound this time of year and go with something darker…http://hopville.com/recipe/1646704
I made a pumpkin pie stout… yes I know stouts are more or less ales, but this made me feel like I was doing something different. The beer has just finished primary fermentation, I missed the 5% mark and hit 6% (SG was too high), but that’s not the problem.
The beer tastes great, but there is a bit too much of the cinnamon flavor for me. I was looking at transferring to a secondary fermenter tomorrow to let it mellow out for a week or two. Do you think that cinnamon flavor (while not horrible) will mellow out, or should I add something like a vanilla bean or two to try to mask it a bit?