thrstyunderwater
Well-Known Member
I'm using extract and specialty grain. Recipes I have say to steep pumpkin and specialty grain for 45 minutes in 155 then bring to boil and remove. I thought you weren't supposed to boil grain because of the tannins? Should I just steep both like you normally would and then remove, sparge, and boil?
Also I thought I read about someone just adding canned pumpkin to the secondary fermenter. Anyone have any thoughts on just doing this and not incorporating heat at all (to the pumpkin)?
Also I thought I read about someone just adding canned pumpkin to the secondary fermenter. Anyone have any thoughts on just doing this and not incorporating heat at all (to the pumpkin)?