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I would think corn flour would gum things up. Corn meal would be less likely to. Might be a good idea to add some rice hulls just in case.

A three gallon keg would be cool.

Awesome prizes!

Zombie Dust - All Grain

Pumpkin can clog the bag which causes major issues when raising the bag for draining. I recommend putting the pumpkin in a smaller bag (like you might use for hops during the boil or dry hopping) which traps the pumpkin fibers before they can clog the grain bag. You can remove it before hoisting...

I've tried the aardvark. I though it captured the fruitiness of the habeneros well and was just about the right amount of heat for splashing on eggs.

Might be good tossed with pasta or as a pizza base sauce. Maybe as relish on a hotdog or burger... Or along side a nice steak?

Cool. Thanks ... Hadn't thought of searching for welding supplies

I just moved to Bothell, WA and am going to start kegging for the first time ... can anyone recommend a place to get CO2 filled? Thanks!

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No, they are different. Flaked rice is the actual grain which will add fermentable sugars when mashed. Rice hulls are the chaff (stuff that covers the grain) and are added to a mash to help prevent stuck sparges when dealing with grains that can lead to sticky mashes (like wheat).

Looks like an interesting book.

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Thanks all for the advice on fermenter size.

I've made a decent Dry Irish Stout. Here's my recipe: 5 gal batch 8 lbs. American 2 row 1/2 lb. Chocolate Malt 3/4 lb. Roasted Barley 3/4 lb. Flaked Barley 1 tsp Irish Moss 15 minutes 1.5 oz US Goldings Hops 60 minutes Pacman Yeast (Wyeast) I mashed at 152 for 60 min. OG was 1.053 finished...

I have a couple 3 gallon better bottles. Will they have too much head space for a 1 gallon batch?