Originally Posted by moscoeb
Mmmm pumpkin cheesecake!! That sounds awesome!
Would the beer sitting on and fermenting on the pumpkin sediment pick up more taste than if it was filtered off? Or does it make no difference as all the flavor is imparted during the boil?
I have no comparison since I haven't brewed a pumpkin ale before. I'm hoping that it will settle more and really cake down at the bottom and the beer will rise up. It looks like I can only get about 3 gallons of actual beer at this point.
Anybody else who brewed this didn't strain the pumpkin out before putting in the fermenter?