09/29/2007 10:18		Added two pounds of cubed pumpkin to about a gallon of water, gas on full for boil.
09/29/2007 10:21		Activated yeast packet, set aside at room temp. Dropped chiller controller to 65
09/29/2007 10:35		Pumpkin wort at boil, will boil gently for 20 minutes
09/29/2007 10:56		Removing pumkin from heat, mashing meat manually. Putting four cups of boiling water in mash tun to preheat
09/29/2007 11:10		Moved to Cuisinart, much better. Adding water to bring to two gallons, then grains.
09/29/2007 11:28		Hit 160 during almost constant stir (grains would settle to bottom) pouring into mash tun
09/29/2007 11:32		At 145 after pour to mash tun, boiling some water in microwave to add
09/29/2007 11:35		On second inspection, appears to be right at 155. Staring timer.
09/29/2007 12:19		Ending mash, draining to pot and sparging with two cups hot RO water
09/29/2007 12:47		Heat off, covered, going to go get some food really quick
09/29/2007 13:06		Heat back on
09/29/2007 13:38		Just about boiling. Adding 3.3 lbs Munton's Light LME and 3 lbs Munton's Abmer DME
09/29/2007 13:47		Heat back on for boil
09/29/2007 14:06		Boil. Allowing five minute preboil. Recipe was for 1oz Hallertau hops at 4% AA, my Hallertau hops are 2.5%. Adjusting to 1.5oz for same 0.8 AAU
09/29/2007 14:12		Added 1.5oz Hallertau hops, setting timer for one hour
09/29/2007 14:13		Forgot the Gypsum. Oh well.
09/29/2007 14:53		Added 1tsp Irish Moss, one Whirlfloc tablet, and 1oz Cascade hops
09/29/2007 15:02		Added 0.75oz Hallertau hops
09/29/2007 15:05		Added 1 tsp each allspice, cinnamon, nutmeg
09/29/2007 15:22		Removed from heat, stirred for a couple minutes, then added pot to ice bath
09/29/2007 15:25		Down to 120, adding to one gallon of ice in the fermenter
09/29/2007 15:38		Phone rang, dropped sieve in wort with some trub... crap. Now at about 60, adding half a gallon of 80 degree RO water
09/29/2007 15:44		Added more RO water at maybe 55 to bring it up to five gallons. Wort at 70 on the dot!
09/29/2007 15:48		Pitched, rocked for a minute, setting aside
09/29/2007 16:03		Sampled at 71 degrees as 1.060. Corrected to 1.061, recipe had expected 1.078
10/01/2007 05:24		Seeing a lot of foam and smelling fermentation, yet the complete lack of activity in the fermentation lock leads me to believe that the Gamma Seal Lid has had quite the opposite effect...
10/08/2007 16:00		Racked to secondary with SPGR of 1.018 at 70°F
10/23/2007 18:00		Bottled in mini-keg and bottles. FG at 67°F was 1.018. Sample tasted a lot roastier than expected...
11/19/2007 13:38		Finally tasting good. Still a bit roastier than expected, more like the Schwartzbier than a Porter...