It's Punkin, Bitches

I'm not claiming this to be strictly a Southern Lesson since I first saw it happen while living in Maine, but this week I began my first lesson in making beer.  Pumpkin Ale, to be exact.  Although I'm new to the beer-drinking scene about two years ago I had my first Pumpkin Ale and have since been hooked.  Knowing that I'd have some extra time on my hands upon first arriving here, I asked Chris if we could make some ourselves - so we did!

On Sunday afternoon we cultivated the yeast which we went put into an old wine bottle and let it sit overnight. 

The real fun began Monday morning.  First we sanitized all of the bottles and necessary utensils and cooked the pumpkin (actual pumpkin puree, it's the real thing, baby!).  

Heating up the pumpkin and enzyme mixture.  It's very scientific.

Chris is sanitizing the bottle.

The ingredients.

Then we boiled some enzymes along with about 4 more gallons of water, added the bittering stuff, the hops, and boiled some more.  Boil, add pumpkin, boil add spices...

Adding the pumpkin mixture

Boil, boil, toil and trouble.

The next step is to cool it all down quickly, so Chris created a immersion chiller which flows cold water through copper piping to help cool down the beer faster. 

  

This process took about an hour and a half, then we could pour it into the large jar, add the yeast mixture, and hide it in a closet in the basement for fermenting.  We should see the fermenting in about 18 hours, but it won't be drinkable for a few weeks.

After a short poll (including just Kelly & myself) we chose the name: It's Punkin, Bitches.

So far everything "looks good" according to Chris, but the real test will be when it's time to taste, so...to be continued...