That’s basically what I do. I have all my recipes scaled to 6 gallons. Usually half a gallon or so stays behind in the BK with most of the hops/break. Then I lose another quart or so to the yeast cake at the bottom of the fermenter. Then I always end up with just over 5 gallons into the keg.
Bags. Been there, done that. I’d much rather toss the hops straight in. Love watching the cones rolling around in the boil, giving up the goods. No futzing with bagging hops, cleaning bags, calcs for utilization, etc. Economy of movement and process is the way I roll…
I use bags for whole hops and the pellets go through the pump and into the fermenter. I’ve found that I like using the bags. It makes cleanup easier and I haven’t found any detriments to the beer.
Mine is at 90 degrees too. It’s not a wrong approach and I rarely leave more than a cup of wort in the kettle. When using whole hops I use bags to keep the seeds out of the pump. The bags work very well- very little mess. I think (not sure) one might need to scale up the amount by 30% if using bags though I haven’t done so yet.
I plan to use the scrubbies for my next large batch and toss the whole hops in au natural.
I’ve found the scrubbies work well to block stuff, but it’s securing them in place that always gets me. They seem to have an inherent desire to wander away from where you put them.
Careful with those stainless steel mesh ball scrubbies. I’ve read that these come very dirty with oil and gunk from the manufacturing process. The Copper ‘chore boy’ scrubbies are supposedly free of grease.