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Get some of those purple tops that go right on the top of the carboy that the air lock goes into. You won't have to worry about that anymore or pushing the stopper into the carboy like I did once.

Hell ya pretty happy about the situation. Hard part now is letting it age 4-5 mnths.

I like to use the pumpkin for sure, but I cut it back to 60 oz's though. I also made a 6 gallon batch and it looks great I should get 5 gallons out of it. I would say use both pumpkin and spices, but that will be up to you in the end. Just remember a little spice will go a long way. Here is mine...

Alright so this was my second try at the pumpkin ale. First time I only ended up with 3 1/2 gallons of beer. This time I only did 60 oz's of pumpkin filling and made a bigger batch. I made 6 gallons this time and it looks great. I should get at least 5 gallons this time, check it out.

Warm it up to room temp and wait till you start to see action and then start dropping the temp to the temp you want to ferment at.

Perfect thats all I needed fellas thanx! Khuygie88 thanx for that link too!

I don't have beersmith and just had a quick question. If i brew with 9.5 lbs of LME what will the ABV generally be, compared to if I use 8.5 lbs LME?

Thats exactly what I think I am going to do, thanx for the info fellas!:mug:

Alright my main question is when brewing pumpkin beer using pumpkin filling. Am I always going to just end up with just 4 gallons of beer when doing 5 1/2 gallon batch? Is that just part of making this beer or is there any way to strain it(my fine strainer gets clogged insteadly)?

Ya kinda what I thought, good learning lesson. One thing is I boiled it for 90 mins in a grain sock most came out. I use some extract but steep specialty grains. I couldn't strain it through my funnel screen, so I just took the screen out. I guess thats just part of making a specialty beer.

I made my first pumpkin beer on the 4th, pretty stoked about it. Made a starter for 3 days and made it with 5lbs of pumpkin filling. Most of the filling looks like it is settling out a little. When I go to rack it to secondary do I just siphon the beer off the top of the pumpkin( and loose like...

Great thing to do when doing an IPA. I don't even sanitize it, just put it on it twist the top and tie in a knot. Never had a problem with wild yeast.

Ya in last yrs October Zymergy issue (forgot his name) has a pumpkin recipe in there. And he uses fresh crook nesk squash instead of pie mix. So just wanted to know if YELLOW crook neck is the same thing.

So I am going to make a pumpkin beer for this October. There is a good recipe in zymergy. It says to use "crook neck squash". Is there a difference in taste from a "crook neck squash" than a "yellow crook neck squash" or are they the same thing?

Damn that is Awesome, thanx for the pics!

Heck ya and that is much appreciated!

Hey Revvy how long have you been brewing, your pretty damn knowledgable.

There we go I like that answear!

Yes sir there is still krausen up there. Its def not done yet its still popping on the air lock, so I won't rack it till its all done. When I do it will still swirl a little bit though from moving the carboy. Revvy good info man, I appreciate that!

Only thing is I would have to move the carboy to rack it from primary and it will swish around a little bit either way.