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Don't use commercially produced Graham crackers, as these will contain unconvertible starches, oils, fats, preservatives, etc that can wreck your beer. Also, you can never assume that a finished flavor will transfer into a fermented product like that. I was on a quest once to get "graham cracker" flavor into a brown ale, and while I never got the perfect ...

11 cans is a lot. Pumpkin is also mostly starch so adding it in the boil probably did give you some flavor, but mostly a starchy mess as you indicated. You didn't mention it but I would suspect you left a fair amount of material behind in the boil kettle because I doubt it would all fit in your carboy (meaning 5 gallons of wort and all that pumpkin solid). ...

I have never tried it, but if I wanted to I would rather add grains that have that flavour (pilsner malt) as opposed to adding the actual cracker. [Added on request] Here is a document (25Mb) from Weyermann Maltings that shows the flavour charts of their malt as well as the resulting wort.

Personally I'd bottle for 2 or 3 weeks. As I like it to develop and carbonate nicely in the bottle. I would usually not leave my brews sitting in the primary so long as it rests on a lot of lees. The yeast it is sitting on will start to break down and can potentially release off flavours. Once I hit my target gravity I try to get the beer/wine into the ...

Your options are pretty limited at this point. If you want to add fermentable sugars to the keg, you'll need to incapacitate the yeast first. You can do this with a measured dose of potassium sorbate and metabisulfite, but that will likely affect the flavour. You could pasteurize the beer, but that's technically difficult and will also affect the flavour. ...

In combination with crystal 60 I have found a little molasses goes pretty far at getting a more toffee like presence in browns and porters. For 5 gallons I'd say 1/3rd to 1/2 cup. But your palate is different than mine. For a different perspective, I make a sweet potato beer that uses a heavy hand of Special B to create that raisin like sweetness. Just ...