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5

Don't use commercially produced Graham crackers, as these will contain unconvertible starches, oils, fats, preservatives, etc that can wreck your beer. Also, you can never assume that a finished flavor will transfer into a fermented product like that. I was on a quest once to get "graham cracker" flavor into a brown ale, and while I never got the perfect ...


2

11 cans is a lot. Pumpkin is also mostly starch so adding it in the boil probably did give you some flavor, but mostly a starchy mess as you indicated. You didn't mention it but I would suspect you left a fair amount of material behind in the boil kettle because I doubt it would all fit in your carboy (meaning 5 gallons of wort and all that pumpkin solid). ...


2

I have never tried it, but if I wanted to I would rather add grains that have that flavour (pilsner malt) as opposed to adding the actual cracker. [Added on request] Here is a document (25Mb) from Weyermann Maltings that shows the flavour charts of their malt as well as the resulting wort.


2

Personally I'd bottle for 2 or 3 weeks. As I like it to develop and carbonate nicely in the bottle. I would usually not leave my brews sitting in the primary so long as it rests on a lot of lees. The yeast it is sitting on will start to break down and can potentially release off flavours. Once I hit my target gravity I try to get the beer/wine into the ...


2

Your options are pretty limited at this point. If you want to add fermentable sugars to the keg, you'll need to incapacitate the yeast first. You can do this with a measured dose of potassium sorbate and metabisulfite, but that will likely affect the flavour. You could pasteurize the beer, but that's technically difficult and will also affect the flavour. ...


1

In combination with crystal 60 I have found a little molasses goes pretty far at getting a more toffee like presence in browns and porters. For 5 gallons I'd say 1/3rd to 1/2 cup. But your palate is different than mine. For a different perspective, I make a sweet potato beer that uses a heavy hand of Special B to create that raisin like sweetness. Just ...


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