We bottled the pumpkin ale on Sunday Jan 16. It was never put into a secondary fermenter, so it did 2 months in the primary bucket. We primed with 1 1/4 cup dry light malt extract for the batch.
Straight out of the fermenter (warm and flat), the hops come through a little strong and the spices are more subdued than I expected. That being said, appropriate temperature and carbonation have made every previous beer better.
HOWEVER, we did not detect any sourness. I don't want to jump to conclusions, but I suspect the addition of cold socorro tap water to the chilled/chilling wort was the cause of infection in prior batches. Still, we're not positive until it's carbonated and cold. We'll see.
