I'm just about to embark on my first AG pumpkin batch in about a week and have been doing as much research as I can both here on the forums and online. I am on the fence about using some local pumpkins or canned pumpkin. I understand the chances of a stuck sparge and having to use a bit less pumpkin but has anybody tried both methods and found one better? I was thinking about cutting out some chunks and grating them rather than pureeing to avoid the stuck sparge(other than the sticky stuff).
Also, has anybody ever fremented their beer in the pumpkin after? I have heard of this being done and seen pictures of a brew done in a pumpkin but also heard of the tops blowing off even with an airlock on. Thanks guys.
Also, has anybody ever fremented their beer in the pumpkin after? I have heard of this being done and seen pictures of a brew done in a pumpkin but also heard of the tops blowing off even with an airlock on. Thanks guys.