Make your starter! Raw honey is naturally antibacterial. Some folks say it kills yeast or gets yeast used to simple sugars instead of complex ones... This has not been my experience and my honey starters usually make for a better fermentation. Also, that tiny amount of honey allows the beer to age more gracefully.
I make a half gallon starter 2-3 days before brew day.

Steep your grains at 150 F ish for an hour.
Let them drip back in for 30ish minutes and toss.
Bring the whole shebang to a boil, follow hop "schedule."
With about 10 minutes or less left to boil, add your sugars and a bit of yeast nutrient if you wish.
About this time, I have thought about adding blue or green food coloring to give it more of a St. Pats feel to it, but I cooked my sugar too long last time.
Load it up and let it ferment for 2 weeks.
Transfer to secondary, add 2 oz Equinox to dry hop for another 2 weeks.
Bottle, wait 2 weeks, crack open on the Spring Equinox and enjoy!

This one requires a bit of planning times and the like, but it's worth it that first day.