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Pumpkin

I read the best way is to mash it, but that it may cause sparge issues. I’m considering cubing it to cut down on the problems with the sparge, but I’m wondering if I can just use my other bag to steep it separately.

I’m uncertain how to separate the meat from the rind.

2 in the oven now at 350* for an hour. I have several I can do, but am not sure if it’s worthwhile.

I made one 2 years ago that I felt was lacking both pumpkin and spice flavor, but I’m not sure more pumpkin will help.

A little late, I know…

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