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http://www.sloshspot.com/blog/02-25-2009/How-To-Brew-Pumpkin-Beer-in-a-Pumpkin-in-20-Easy-Steps-125 OK, granted - it was a little short on the info and such for someone who doesn't know what to do, but somewhere in the back of my mind I would want to try this someday...

I used -05 yeast, and it tasted good to me fermenting at 70-72. May have even hit 74, that was before I stuck a thermometer on it (Was my first batch)

Cheers!

Tasty stuff... A nice mix between beer and cider, probably due to the little bit of hops. I used the 1oz of torrified, will probably up it to 2 oz next batch - I lose my head pretty quickly with just the 1oz.

So, think that this would be safer with a campden tab? Or is the watermelon pretty sterile since it's inside the fruit... would boiling hurt it and make it gel up?

A "molassas-like" wort will boil higher than 212, because it is not water. About 1T of sugar in 1G of water will raise the boiling point about 1 deg F. (give or take)

Ok... so I didn't notice this was an old thread, but... Yes, midwest has screwed up a yeast order for me. They forgot the W3068 entirely. They sent a new pack (with a free ice pack) but it HAS been sitting in a fedex truck over the weekend in 80 degree heat.... We'll see how it is... It is...

Mine is still bubbling away, at about 2 weeks or so now... How much should I prime it with - carb to about 2.5 like a normal ale, or should it be lighter than that?

How much for priming? 3.3 for the CO2 volume?

Was planning on using safale-04 or the nottingham... Think I would be OK with a 6 gal carboy, or do I need to worry about a blow off?