phillyhomebrew
Well-Known Member
So, upon hearing and seeing that Iron Hill Brewery in PA tapped a hole in a 600lb pumpkin, put a spigot on it, filled it with beer and served pints out of it, I got to thinking...
What's to stop someone from attempting to primary ferment inside a pumpkin. I mean it's practically sanitized (think nature, not medical) on the inside if it's freshly cut, and they are known to withstand weeks before decomposing.
I'm not sure if this has been done before, but I think I may have to try it this week, if it's even just a 1 gallon batch.
Thoughts?
What's to stop someone from attempting to primary ferment inside a pumpkin. I mean it's practically sanitized (think nature, not medical) on the inside if it's freshly cut, and they are known to withstand weeks before decomposing.
I'm not sure if this has been done before, but I think I may have to try it this week, if it's even just a 1 gallon batch.
Thoughts?