Hi, I'm making a pumpkin beer (yes, just getting around to it). The guy at the LHBS told me that pumpkin rind would add an unpleasant flavor, but I was thinking it would help with all of the mashing problems I've heard go with pumpkin beer. Does anyone have any experience with pumpkin rind? The rind was cooked along with the pumpkin (some smoked, some baked), so I figure there's some roasted/smoked flavor in there that I want to get out. I can't imagine the mash doing much to a pumpkin rind. It's pretty tough. Any advice on this would be appreciated.