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In my experience, "when in doubt, age it out" unless you're hurting for carboy or keg space, go ahead and see what a few months does for your beer. Although the thought of cloves and dark Malts doesn't sound all that great. If its still bad after two months or so, then yeah go ahead and get rid...

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As long as your blow off tube is submerged in water, it's essentially a giant airlock. I've left them on beers until they were done before with no problems

You're going to want to mash the pumpkin to convert its starches into fermentable sugars. Also when you mash it instead of putting it into the secondary, your finished beer will be much, much clearer. Happy brewing, let us know how this comes out!

+1 to spice additions after primary fermentation. Also you're going to want to use rice hulls with the pumpkin purée.

Iron curtain

Tobacco Road

I work at a brewpub, and our 10bbl system has one 20bbl fermenter. We routinely brew a 10bbl batch of IPA or blonde ale (our two most popular) and start them in the large fermenter, then the next day (or two days later) we brew a second batch and transfer it into the already chugging fermenter...

Breaking bad

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Wonder twins

The one time I bottle conditioned this I used the standard 1oz/gallon and it came out great! No reason you can't use brown sugar either, id maybe go a little heavier (6.5oz/5gal) due to brown sugar having a higher moisture content than dextrose

What's your fermentation temp and yeast strain? Also what kind of beer are you making? I've had IPA's with a FG over 1.025. And finally what kind of Malts are you using? To sum it up, things that can contribute to low attenuation are: low fermentation temp, heavy use of crystal malts, yeast...

If you had a nice big starter your fermentation could have happened already overnight. I have made two batches of cider this year so far and the one I did with champagne yeast hardly bubbled at all, where the one I did with Belgian ale yeast was volcanic (I had blowoff for days!)

+1 ^ I also have the ss braid setup in an igloo 54qt. Made this batch for the fifth time yesterday with only 6oz of rice hulls, never had an issue with sparging this one on my rig

Hops too. I've had killer lacing and nice fluffy head (the kind you can float a cap on) on my IPA and IIPA's. mashing 2-5% of your gist with raw wheat will help too

This looks just about exactly what I've been doing for the last three batches. I really like the molasses as an additional adjunct. You might want to bottle a few of these when you're kegging and lay them up until next December, I've had some nice results from long-term aging on this particular...

I'd re-boil the wort before using in a starter, but otherwise you should be fine. When I do this on occasion I like to use mason jars as they have very tight sealing lids

Depending on your recipe, 1.020 is almost done if not finished for pale ale (depending on yeast attenuation and amount of crystal malt used) not seeing airlock activity is normal for lots of beers