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using LME or DME?, if using liquid, you want to remove the pot from the burner when you add it. Since LME is heavier it will sink to the bottom and you can "burn" it.

I actually prepped, baked, and boiled the pumpkin the night before. stored the liquid in the fridge.

It came out really nice. Nice orange color with light pumpkin flavor and light spice. It really started to shine after about 1 month in the bottle. Found one in my stash about 10 months later and it was really good.

For a beer this big, you should pitch a pack of champagne yeast 3 days before bottling. Even then it may take 4 to 6 weeks to properly carb up at room temperature.

You can find charts to tell you what pressure it should be set at for a paticular style, I leave mine at around 10psi. If you turn it off, your beer will pour fine until there is not enough pressure to dispense. if your head space becomes greater than the pressure in the liquid (as the keg gets...

I risk boil-overs every time I add the hops!

I made a Scotch ale and added priming sugar to the keg, let it sit at room temperature for about 3 weeks then put in the keggerator. First 2 pulls should suck out the sediment. after that it was clear as can be. I have gone to a few breweries who have bottle conditioned and force carbed beers...

The important thing here, is that she didn't say no! Too bad your not close to PA, I have a ton of bottles in my garage I could give you. I went to kegs this spring. Went out to the garage and noticed a stange smell. started moving stuff around and noticed it was coming from my milkcrates of...

It's fine man, let it rest another week, all that stuff (hops and yeast) will settle out. Color looks good too!

You're going to be in trouble when breweries start going the can route! The can is coming back you know. Better tell the wife to get you a keg starter kit. that's what I did.

I would buy the biggest (5 gallon), best pot you can for 75 dollars. What kind of stove? gas, electric?

Need more info. What yeast? what temp did you ferment at? and as stated above, what was your hop schedule? A recipie would help

5 pounds is 5 pounds unless you left the rind on, then you will have more in the can. Just don't get the Pie mix. make sure it is just pureed pumpkin. I have always used whole pumpkins, but I have read that the pie mix is a no-no.

Any sweetner you add, make sure it is not fermentable. I can't really think of anything though that would sweeten it that much

Agreed, get some champagne yeast and pitch 3 days before bottling.

How do you know it's "watery" is it finished? or is it still in the primary? From what i get from here, your only 2 weeks in, you still have at least 3 more to go. your OG and FG look fine should be right around 4%

That's some really good advice for...... I'm not sure, NOBODY!

1. Process 2. Sanitation 3. Quality of products I don't think going from extract to all grain will necessarily make better beers if the above items are not aligned. You do however have more control in what you are making. Who knows what went into the DME or LME that you are buying. Like stated...

Make sure to take your pot off the heat when adding LME(Liquid Malt Extract) Stir and add the extract, then put your pot back on the heat. (LME can easy burn in the bottom of the pot)

I put a scoop of oxiclean in mine and fill it up with water. Then I let it sit in the sun all day. probably like 8 hours, if no sun, let it sit in the garage over night. the sun helps to remove the stain from the beer.