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I just racked my pumpkin beer to keg last night and I under-spiced it by a fair bit (see: 0 pumpkin spice flavor).
While I'm glad to be on the under-flavored instead of the over-flavored end of the spectrum, I would like to get a little more of a spice note in there.

My initial thought was a vodka and pumpkin spice tincture. Where it's already kegged, I'd like to keep non-liquid additions to a minimum.

Good idea? Any other suggestions for bumping it up a bit?

Should work. No idea on the spices...

I'd say go for it, but a little at a time. You don't want to risk over spicing a whole keg at this point.

I would say Jeff hit it on the head. Let me know if you need cheep vodka.

Sandy

I'm gonna brew up a bit tonight and let is sit and see what it tastes like - 1cup vodka to 1tbsp of blended pumpkin spice seem reasonable?

I'll probably add 1oz at a time, let sit for 3-5 days and test/repeat.

1 cup of vodka seems like a lot to me.

mr x wrote:1 cup of vodka seems like a lot to me.

Same here, maybe just enough vodka to liquify the spices?

Does alcohol pull the flavors out of the spices better than plain ol water? And Rum would at least leave a bit of caramel, unlike voddy. You could also evaporate out the alcohol if you wanted to keep the abv the same. ( alcohol boils off at 172F)