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I also should state that I have now built a ferm chamber to regulate heat. It will cool and heat to a degree.

I really appreciate the feedback. I use star San as my sanitizer. What temp should sparge water be?

I was wondering about the thermometer. I mash in a cooler vs. pot and wonder if I'd get better results in a pot. The pumpkin was out of a can ( purée)

It's harsh at the end. Almost a lingering alcohol taste.

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...

Ah a hop spider...to Home Depot I go!

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?