Originally Posted by jro238
This brew finally convinced me to create a user name on these forums (which I have been lurking on for quite a while now).
My wife seems to have caught a bit of the homebrew fever and wanted to brew a pumpkin ale (hey, pumpkin can be a spring beer). We 'borrowed' your recipe almost to the letter with one exception--there is no fresh pumpkin in Feb. so we substituted in two 15 oz. cans of pumpkin puree which we still tried to roast in the oven for an hour or two (it worked pretty well). One note to anyone else who wants to try this one: the fermentation (at least for us, ~70 degrees) only lasted for a few days and was never all that vigorous so don't worry too much if you think your yeast pooped out on you. As of today (5 days) we have hit 1.013 on the nose and it tastes pretty damn good (hops a bit sharp but that should mellow with a little time).
We're going to bottle and keg the batch so it'll be interesting to see how the spices differ between the two.
In the past I've noticed the bottled version seems to retain more of the spice aromas.
As for canned pumpkins, they work fine. This past Fall I used canned pumpkin in place of fresh ones in one of my batches. The beer came out fine.
It's funny that this thread came up, and you mentioned pumpkin being a spring beer. After using canned pumpkins successfully, once Thanksgiving passed my local supermarket put whatever leftover canned pumpkin they had on sale. I bought enough of them up to brew a batch for the Spring.
I think it's time.