So I bottled up the Harvest Pumpkin Ale on 11/03/06. I transferred everything out of the fermenter on 10/30/06, strained it into the bottling bucket, cleaned & sanitized the fermenter and poured everything back in. This is my ghetto way of gently transferring to a secondary fermenter. I read somewhere that pumpkin ales have a lot of sediment and this was definitely the case here. More than just the yeast, there was alot of crap in the bottom. I’m not sure why this is, but I thought I was going to lose this batch. After two days there wasn’t any noticeable fermentation; I thought I had killed all the yeast with the hot wort. In an effort to save the batch, I just briskly shook the fermenter to after a couple of days to get everything mixed up. After that, within a day it was fermenting nicely. Final gravity was 1.010. I took a sip and it was very sweet, no noticeable spice hints until a burped and then it was all nutmeg. We’ll see how it conditions.