I have just switch to partial grain (almost full grain, but cheater brew in a bag by northern brewer) and I have no clue how to implement a pumpkin beer effectively using this technique. The last pumpkin beer I made using extract, I lost about a gallon and a half of a 5 gallon batch from trub. I was able to salvage it with sugar and water, but it was pretty tramatic ;p.
I used "fresh" pumpkin from halloween that I had baked, scraped, mashed, then frozen. I am wondering if year old pumpkin is going to be an issue, and if not, how to eliminate the massive amounts of waste. Is canned/processed pumpking much finner and eliminates this, or is this avoidable?