I strain through a paint bag when dumping into the fermentor. I still get some trub small enough to get though the mesh, but not enough to tempt me to wash my harvested yeast after I rack off the yeast cake.
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I dry hop in buckets and/or kegs. Whatever is convenient.
+1, if in buckets I usually go 5-7 days, if the keg, I leave them in until the keg kicks.
Instead of building a kegerator cleaner with a sprayer, I just use a keg. When the keg kicks, I clean it,and then hook the lines back up, pressurize with CO2 and run PBW through the lines and faucet. Do the same with rinse water and sanitizer. Clean kegs and lines all at the same time.
I rehydrate ... in 5 gallons of boiling liquid
Just to be contrary, why bother to mash the pumpkin at all? I just brewed a Pumpkin Saison yesterday using a 15 oz can of pumpkin puree and 2 15 oz cans of pumpkin pie mix, roasted (actually probably more sauteed on a stove top than roasted) for about a half hour or so to develop some color, then added to the boil with about 15 minutes left. I wasn't looking for the pumpkin to add any sugars (the base saison recipe has plenty, plus I tossed in some maple syrup, too), just some flavor (mostly from the pie mix spices) and color. It was certainly simpler, and I don't see a downside, except maybe the enjoyment of adding an interesting step to the mash process.Pumpkin does contain a fair amount of starch, so that could lead to haze issues if it's not mashed. Pumpkin also contains pectin, so that could set into a pectin haze if boiled. Clarity issues aside, if you're happy with the results of using pumpkin in the boil, then I don't see much else of an issue.
I also received my el cheapo pH meter and calibrated it in the buffering solution. I tested my water at 7.2. I think I should brew with 5.2 strike and sparge water. So, I'll add lactic acid.
I'm thinking the grain bill will change the pH so... Do I add the lactic acid to the strike water itself or wait to dough in and check the mash pH and adjust then? Same with the sparge (batch sparge)?