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I brewed my first pumpkin. It primared for two weeks, secondaried for a month, cold crashed/ conditioned for two weeks and keged it. Smooth at the beginning but: It has a real bitter after taste in the back of my throat. I spent alot of time on this Any ideas? I used the following...

I have been all grain brewing for about a year. I use pellet hops. I have a brew kettle with a faucet. My question is how do I strain the hop particles out of the wert to put I through a plate chiller? What have others done? Do you have screens?