Interested in any thoughts and opinions. Winging our first pumpkin beer. Roasted and peeled and mashed 4 pie pumpkins and added to primary fermenter. Used a Coopers English bitters kit, added 500g of medium malt early in the boil, plus cinnamon sticks, allspice berries and cloves. Reduced boil and added 500g of dextrose. Topped up with water and yeast added. Opened and stirred the crust daily for a week now. Going to rack off the “lees”(I know that’s a wine term) to remove most of the pumpkin goo in another week, adding more spices then to replace the ones left behind. Smells AMAZING! Then will continue on like a normal beet kit. What do you think…yeah or nay. Have we missed a step or done anything wrong that you can see? Has anyone else followed this procedure and what were the results? TIA
