My first spiced ale! Was a wonderful Thanksgiving weekend saturday, sunny with temps in the mid sixties, couldn't be better brewing weather. Cracked open a kit from the Grape and Granary, which came complete with about six pounds of LME, one pound DME, specialty grains, a pound of light clover honey, and a bag of spices that looked and smelled like nutmeg, allspice, cinnamin, orange peel, and ginger. I used Wyeast American Ale 1056. Sitting in my living room with the woodstove keeping it at 75 deg till fermentation begins, then I'll move it into a cooler closet.

Baby, I'm back! First brew since Spring. Have one keg of RIS in reserve for when my robust porter kicks, I gotta keep brewing!