It seems like it’s been forever since we’ve brewed… We actually did brew a second batch of our peach Belgian amber, Southern Monk, 8 days ago. But tomorrow will mark the return to Monday nights for us.
With Halloween just around the corner, it seems fitting that we brew another pumpkin beer. Plus, think our last batch turned out a little heavy on the cloves. This is not the first time we’ve overdone an ingredient.
To get you guys in the pumpkin beer mindset, here’s a great article on what the big guys (and by big guys I mean microbreweries) do with their pumpkin beers. There are a few things I found interesting 1) adding pumpkin to the mash, and 2) the use of Mt. Hood hops by multiple breweries.
See ya’ll tomorrow!