It did really well; it was an immature and perhaps over-zealous attempt at a fairly complex beer for my early stages of brewing but it was a fan favorite. I think due to inconsistent conditioning temperatures and perhaps too much conditioning sugars in the bottles it aged to be thin and have a lingering taste of dry spices.
I am prepping (late in the game for 2013, I know) to brew this likely next weekend (or the next) in a third itteration and I think I may scale back the dry spices and adjuncts to let the yeast do some real talking. I am mulling around with some simplifications as well as some more complexity to the brewing process ( why not go both ways :-) ).
here is a link to the 2nd gen post: http://www.homebrewtalk.com/f36/anch...0/#post4483366
I have one more bottle of this one but won't open that in time for a side-by-side but I will be able to make some assumptions based on other long-aged homebrews and thier recipe assessments.
This year, I am looking at using a Saision yeast; with the adjuncts I will be using 3 Large whole (seeds but no stems) anchos soaked in (home-infused)pumpkin spiced bourbon ~48hours with 6ish vanilla beans, 60 ounces of pumpkin (10 first wort and 15ish for each of the first ten minutes of the boil). Using the lactose really made it a bigass chewy beer and the goal is to simulate a smoked pumpkin pie or a spiced mexican hot chocolate. we shall see what develops and I can revive this for anyone interested.