I have a pumpkin ale sitting in primary right now that I brewed on 9/17. The OG was 1.060 and I just took a hydro sample last night after 8 days and SG was 1.014, and actually tasted really good already.
It was a partial mash and I used 60oz of canned pumpkin in the mash, and a lot of that puree made its way through my grain bag and then into the fermenter after the boil.
I should have my kegging setup together in about a month, and wanted this beer to be the first one kegged. So, my question is if the beer should be okay sitting on the pumpkin trub in the bottom of my fermenter for another month, or should I rack it to a secondary to get if off the pumpkin and let it clear up more and let it sit there, or just forget about this one getting kegged and bottle it in a couple weeks? I couldn't find any threads talking about it, but I'm just worried about possibly getting strong vegetable flavors out of the pumpkin if it sits on it for too long.
I plan on putting a muslin bag over the siphon either when it goes into a secondary or into the keg (or both) so I can maximize the amount of beer out of this batch because I'm greedy