I've been trolling for hours and have found people mashing the can pumpkin, baking first than mashing, throwing it into the boil kettle, in the fermenter, in the secondary.
Most attempts show a great loss of wort/beer due to the sediment of all the mashed pumpkin.
Problem...cloning ST PumKing is an expensive grain bill only to yield 3 to 4 gallons out if a 5 galling batch. Yes I could make up some water and DME and add that, but how about this ...
Solution: does mashing only give enough pumpkin flavor?
Can I put the pumpkin into nylon hop bags (super fine mesh) and boil the pumpkin.....then possibly place mesh bad into primary allowing easily to be removed?
Sorry for the long post...seemed like a viable option. When is the best time to add the pumpkin?