I have a pumpkin ale ready for transfer to the secondary. I was thinking about adding more pumpkin to really kick up the flavor, but would I need to add more yeast in? I plan on boiling another 2-3lbs of pumpkin to ensure no bacterial contamination. Would adding more yeast be really necessary or will I be able to get by with the yeast already in the beer? I used American Ale I from Wyeast.