I racked the pumpkin to secondary fermenter. Lots of floating material on top and a bunch of yeast on the bottom. Will leave it there a couple days and then bottle. Oh...and it finished at 8.0% ABV.
Fermentation is done....oh, what a mess!
So I transferred it to a secondary fermenter to get the good beer off the trub. (stuff)
Now that is a whole lot of pumpkin, spices and yeast!
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