I am about to do my 1st tasting of my moon hill pumpkin ale. Its been fermenting now for 3 weeks today. I plan on leaving it for another two weeks to condition either in the keg, or if I don't like the flavor another two weeks in a secondary fermenter. I love the taste of pumpkin, and I am worried that there won't be enough. I am already going to add some vanilla. I discovered a hint of it in the better pumpkin ales I have been sampling this year.
My basic question is would it be bad for me to bake off pumpkin puree to sterilize it, and then to add it to a secondary fermenter?
I would rack the beer directly onto the pumpkin. Then Co2 purge the headspace and give the baby a good swirl to get the pumpkin suspended for awhile.