Moving the Pumpkin Ale

We moved the pumpkin ale to the secondary vessel and added another 30 oz. of canned organic pumpkin. Additionally, I added 1/2 tsp. of pectic enzyme, hopefully, to help break down the pumpkin and add more flavor to the finished beer. Adding the pumpkin was no easy task. Unlike fruit puree that just slides in through a funnel, the pumpkin was thick and needed to be prodded into the glass carboy. Messy and time-consuming.

Finishing gravity: 1.012 (about 4.3% ABV)