Pumpkin Porter (BB Kit)

I've brewed 2 pumpkin beers but I've always put them in the mash. I can try to give some advice, though:

1) Give it at least 2 weeks on primary. That way, you know that it's completely fermented.
2) If it were me, I'd roast the pumpkin at 350 for about an hour-90 min before adding it (let it cool, of course). As for quantity, I wouldn't add a ton honestly. The flavor contribution will be minimal, and pumpkin produces a lot of gunk that makes it hard to clean.

I'm not an expert on brewing, especially with pumpkin, but this is just what I would do if I were adding pumpkin to secondary.

 

Sounds delicious, best of luck. I just did my 1st home brew with my brother-in-law.

 

Just picked up this same kit. Think I'll just skip the pumpkin. Going to add 1lb of dark dme to up the gravity a bit.

 

If you move it to secondary too quickly, it could come out less attenuated than desired since you'll be racking it off the yeast cake and reducing the number of active yeast cells. Or the remaining cells could have to work too hard and it could lead to off flavors... but I doubt that since the directions suggest moving to secondary pretty quickly. I'd follow what Max said and leave it in primary for 2 weeks, since secondaries & additions increase the risk of infection. Just be thorough & clean and everything should be fine. RDWHAHB!

 

Maple Chocolate Porter. It was delicious. I was shocked how good it turned out
and proud that I actually made it.

 

Kit and added 100% Vermont organic pure Maple Syrup.

 

Right near the end before poured into 1 gallon bottle and then added a little more
before bottling.

http://brooklynbrewshop.com/directions/Brooklyn Brew Shop - Chocolate Maple Porter Instructions.pdf

 

I just realized you're using canned pumpkin that's most likely been pasteurized, so no real need to worry about infection there (my bad). I'd go for it, per the suggestions of many on here regarding fruit additions I'd freeze it before hand and then thaw it out to extract more flavor. Or you could always do split batches and only add it to one. Good luck, cheers

 

Others have mentioned sanitation concerns, but I think there's a better reason not to add pumpkin to the secondary. You'd be adding starches to your beer, which can make it hazy and increase the chances of infection (because starch is food for some microbes, not just because of any bugs the pumpkin itself may or may not contain).

I should mention that I have not tried this myself.

 

I'm big into home brewing myself and I have come to realize that pumpkin beers have taken a turn for the worst in the past couple years. I actually went into a bar the other day and ordered my first pumpkinhead beer of the season and they actually asked me if I wanted cinnamon and sugar around the rim of my pint like it was a margarita! Needless to say I was outraged. Anyways the moral of my story is that the best pumpkin beers are ones that are actual BEERS not this overly spiced pumpkin shit which they now call craft beer. If you would like a good baseline for what a simple yet highly flavorful pumpkin beer should taste like pick up a case of Harpoons Pumpkin UFO. The beer is smooth and not overpowering but you defiantly taste the pumpkin mash that it is made from. Cheers!