I know that it is a little late in the season to be brewing a Pumpkin Ale, but something has to go into that empty keg.
I am planning to bake the pumpkins, scoop out the "meat" and add it to my mash.
I know that wine makers will freeze their fruit, thaw and freeze again to aid in the breakdown of cell walls in the fruit.
Would this process help with my Pumpkin Ale?