Punkin Chunkin Pie Brew Session

Didn't roast the pumpkin as it was canned, so already processed enough in my mind. No problem with sparge as I thoroughly stirred in the pumpkin pulp and used 1/2 lb of rice hulls. The temp for mashing was low despite 11 degree higher mash in so I had to heat the mash tun to 156 from 146, and final mash temp dropped to 151. Normally my temps stick exactly, so the pumpkin seems to have made a difference. First wort pull 1.071, very clear and very orange. Final product smelled right and a small taste had me thinking the flavor will be spot on as well, so let's see what happens in three weeks. The plate chiller worked better this time as I set it in a bowl and controlled the flow so as to ensure my desired temperature was hit, so I took the wort down from boiling to 85F, which is nice; I still don't think there is a time savings as it took nearly 30 minutes to chill 6.5gallons, which is what my immersion chiller was good for. Still, perhaps it's more hygienic, it promotes a better a cold break, and there's less hot side oxygen exposure this way. My goal is to leave the kettle on the burner and gravity feed the wort into the fermenter. I need to use a chair next time to put the bowl containing the plate chiller on. 9/19/17 - The carboy has blown over twice now. The first time was the night of the 12th and then on the 14th. I'm not sure why the separate events but it is a very foamy beer, more than I've ever seen before. 9/22/17 - Racked to secondary today. Gravity of 1.021, so it needs to dry out a bit. Really good pumpkin flavor, present but not overwhelming. Pie spices are muted so added another 1.5tsp. I'll evaluate if it needs more at bottling time. 9/23/17 - more krausen, about 2 inches of foam, in the secondary without additional fermentables. It had 4 points to digest but this is impressive. I am very interested in what the FG will come out to. I've been agitating a little to keep it going, but I'm thinking 2 weeks in secondary. 9/29/17 - foam is essentially gone now. I will probably bottle this on 10/6 if I can get enough bottles back from people. 10/6/17 - bottling today. Priming to 2.4 volumes with 4.75oz dextrose. The pycnometer calculated 1.022 FG while the hydrometer gave 1.014. My scale is just not accurate enough to use the pycnometer and I don't feel like buying one that is. Gravity sample had great pumpkin flavor but still lacking on the spices so I added another 0.5tsp. We shall see.