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but david, we're already hooked - I do sometimes buy 3 vials if I don't have time to make a sufficient starter, but bumping from $7 for yeast to $14, you're not going to sell a lot of yeast to cheap, (er, I mean frugal) 'new' or occasional homebrewers, particularly when dry yeast is $3-$4 a pack. my LHBS tells me all the time, he pretty much breaks even with guys like us, but its the random people who come in that he makes a profit on, and those people generally aren't going to pay that large spread.
Thanks, I agree the risks don't seem to match potential benefits in this case with regard to the secondary
Personally, I'm concerned about the starch from the pumpkin remaining in the beer, so I'd mash it. If you aren't able/willing to do a mini-mash, just leave the pumpkin out and focus on getting the spice character you want. Pumpkin doesn't add a whole lot.
I tried adding beer to salad dressing too, but that didn't work out.Try replacing the vinegar in a salad dressing with something like Rodenbach Grand Cru.
Sort of like the salad dressing from NHC in San Diego by Sean Paxton, except I think he made an AA vinaigrette.
...or try this Orange and Ale Vinaigrette by Sean