Originally Posted by Waterboy42
I've wondered about the canned filling myself. Want to try a version of this now . . . But no pumpkins available this time of year.
Sorry about not responding to this earlier, it seems I am not receiving any notifications from here.
Canned is ok but go for a premium organice one if possible. Maybe if you have a 'health' supermarket close by.
I start my ferments at room temperature (low 60s) and use a brew belt to raise them to low 70s. American yeasts handle this very well and I do get a thorough ferment doing this, and no off flavours.
Primary is usually over in 3 - 5 days. Secondary I usually leave for a week, but have been known to keg sooner.