I'm on day 5 of fermenting a pumpkin ale. OG 1.065 with 2 pounds of canned organic pumpkin and an amber ale recipe. I pitched a 1.5L starter of WLP001 into wort cooled to 63F. Over the course of 4 days i gradually raised the temp to 70F. On day 4 after reaching 70F, I suddenly had a massive amount of blow-off that clogged the airlock and covered the lid of my brew bucket. I've used 001 many times before and have never seen this type of activity. Could it be the pumpkin that is causing the increased activity? The beer also has an incredible amount of kraisen this far into fermentatation when I would normally expect the head to fall. It smells of normal 001 yeast, and my sanitation practices haven't given me any cause for concern before. Is this normal? Should I just RDWHAHB? I know the answer, but just curious if anyone has seen this extra activity before?