The question might sound weird but do those of you who brew their pumpkin ales with raw and baked pumpkin instead of using canned puree have any hints on choosing the right pumpkin?
We here in Russia don't have any pumpkin in cans however we have plenty varieties of pumpkin - yellow/orange, local/Dutch/other, organic/industrial, etc. You can't try it before buying so maybe you'll give the basic recommendations - color, ripeness, shape, size (does the size matter at all?) In case I have a chance to cut and sample it - which aspects from the inside I should pay attention to - color, sweetness, elasticity, general look of the body, I don't even know what else?
I don't want to take chances as we are planning to brew few hundred liters at the community brewery and we'll need a lot of pumpkin. In case of success that's going to be the first proper pumpkin ale brewed in the country in the volume bigger then homebrew.
I will appreciate any comments, both based on your experience and on you sense of humour