Pumpkin Rye Ale: 2 pie pumpkins (shiny) 2 larger pumpkins (matte) Seeds from one of each kind toasted for 40 minutes (no salt) added along with the first batch of hops. In primary fermenter 3.5 Gallons filtered water in Primary 1.5 gallons filtered water in lobster pot Thermometer seemed fine during steeping. Boil seemed too hot (~280-350) which makes very little sense. All temps before the fermenter are wrong. 30 m into steeping, took yeast out of fridge burst inner par right before boil Spices (and when transfering to carboy): 1 small cinnamon stick broken in two added to carboy. 1 tsp vanilla extract 0.5 teaspoon nutmeg 1.5 teaspoon orange peel 1/8 cup maple syrup date: Action: Specific Gravity: Temp: 10/28/2010 Brewed ? 10:14PM (boiling) 350F 10:17PM 318F 10:20PM 305F 10:35PM 286F 11:43 stopped (felt cool) 72F in fermenter 10/30/2010 Bubbling already 11/04/2010 Transfered to glass carboy. Smelled pretty good. Very sludgy on the bottom so we couldn't get as much out as usual. 11/12/2010 Bottled. 31 small and 3 big bottles Smells good (and kind of strong). 11/23/2010 Tasted one bottle warm. Nicely carbonated. No after-taste or off flavors. Much more rye than pumpkin though. Sort of like a nice brown ale. 02/03/2011 Last beer of the batch. Still good. There were a few that were overcarbonated which made them undrinkable because all the pumpkin sediment was mixed in but otherwise they were good.