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I've made this once, and I plan to change the recipe to 60 oz pumpkin and no honey. Steep the pumpkin in a boil bag along with adjunct grains.

I'd recommend the 1-2-3 method. 1 week in the primary (5-7 days), 2 weeks in secondary, and 3 in the bottle. It will only get better from there. But it's probably drinkable doing a 1-1-2.

Nope. Just be sure to "smack" and activate the Wyeast a couple of hours before use and also to sanitize the package before you dump it into the cooled wort.

So that 120 ounces of pumkin took up a lot of room in the primary. I think I was left with only 3 gallons or so to move into the secondary....

I had my brother bring over some Irish moss. So I ended up OK there. Otherwise, I followed Wheatmeister's recipe. I'm looking froward to this one.

Also, did you use the spice pack that came with the Midwest kit?

Anyone have an opinion on how this recipe would turn out without the use of Irish Moss. I don't have any on hand.....

OK, here's a question you porbably can't answer but I'll ask anyway. How much of a difference do you think the honey makes? My last couple of batches had honey, and I am starting to tire of the taste. If you think it makes a big difference, though, I will be glad to include it.

Where do you get pumpkin at this time of the year?