[COHO] unofficial thank you

[Mike T]

>How big is the system that the brew is being made on?  I think someone 
>mentioned a split fermentation.  Getting a gallon or two into a good sized 
>pumpkin  would probably be a trick, and then the rest into glass. You will 
>need extra room for the pumpkin in the carboy anyway.  How do you get fresh 
>pumpkin in to a carboy anyhow?  Big Veg. small hole.

Tim P.- We usually do a ten gallon batch so that 5 goes to the club and 5 
goes to the host. We might want to use a fermentation bucket for ease of 
cleaning the pumpkin out. I agree that some of it needs to be fermented in 
the pumpkin, for the "bling" factor.
Kaya- Can you post what you were telling me at the last meeting about 
preparing the pumpkin? Thanks.
Get ready for our new forum that Tim H.'s working on. When it's up, all of 
these discussions will take place there and the e-mail will just be used for 
reminders and updates.
Cheers!
-Mike