Looking at Mr. Beer recipes got an idea for a Pumpkin stout modifying the Mocha Cherry Stout Recipe. Wonder if it could work?

1 Can St. Patrick's Irish Stout HME
1 Can Creamy Brown UME
2 Cans Yams in Heavy Syrup
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Nutmeg
2 Packets re-hydrated Mr. Beer Yeast

Cans of yams aren't a standard size. My Mom gets cans of yams that are nearly a half gallon each. What size cans were you thinking of?

The small ones? lol I haven't looked at the sizes yet I'm assuming the size of a regular pie filling can, 16 oz maybe?

OK my Pumpkin Stout is in the LBK! I modified the recipe a lil bit looks like this now:
1 Can St. Patrick's Irish Stout HME
1 Can Creamy Brown UME
1 Can Yams in Heavy Syrup (1 lb 13 oz)
2 Teaspoons Ground Cinnamon
1 Teaspoon Pumpkin Pie Spice
3 Packets re-hydrated Mr. Beer Yeast

Boiled then pureed the hell out of the yams added them and the spices to the wort and pitched @ 70 degrees. Calling it D.I.Y. Punk Stout according to beer calculus...

http://hopville.com/recipe/1117588/home-brew/diy-punk-stout

Should be around 6.7% ABV, smelled good but only time will tell!

Think I may have screwed this one up... got my stuff ready for bottling and pulled a shot glass to taste. The taste was not quite what I expected it smelled sweet so I figured it would taste sweet and need more time but no it was almost like cough syrup without any sweetness at all but not very beer like either. Upon checking the keg with a flashlight I saw some scary looking possible mold floating on top I will try to post a few pics. I figured what the hell though so I soldiered on and bottled that puppy up, only time will tell, but I'm really hoping this mellows into something drinkable....

Eh, I can't really tell from your pics if anything is wrong with the beer, but from your description, it just sounds like a beer that needs a lot of conditioning time.

No worries, you did the right thing by bottling. Give it a while to carb, then be sure to give it a good long while to condition before you try any, if you bottled in the 1 L bottles.

If you bottled in 12 oz bottles, I'd let it carb for 2-3 weeks (depending on temps), cold condition for 2 weeks, then try the first one. If it's good, you're golden. If not, wait another month before trying your next one and see how its aged. Repeat until delicous!

Yeah what he said, it looks normal. Not uncommon for little
white yeast rafts or even mold to be on surface. It's actually
normal. I would have let it stay on the yeast another week but
let this one carb about 3 weeks since you think it may taste off.
Beer has a way of healing itself with time.

Thanks for the quick advice Jon! I was just very disappointed in the initial taste, I bottled your Drunken Druid yesterday and that tasted like a good IPA already without any conditioning and then tonight this one was just blah... Oh well I will update after conditioning. Oh and yes it was standard 1 liter PET bottles.

Cool Thanks Hatchet Jack, I guess I will just stop looking inside
and only freak out if it tastes really terrible. It did cross my mind to let it sit another week but like a dumb a** I had allready taken of the top to take a picture lol

Don't get worried unless you see hairy star like bubbles across
the surface.