Who's brewing this weekend?

FYI (if you don't already know): Spices go a long way in secondary. I kegged-spiced my pumpkin ale last year and it was a bit overpowering and that was only about 1tsp into the keg. Granted I brewed with 1tsp of pumpkin pie spice but it was undetectable after fermentation. The gallon that I "bourbon-ized" and bottled was amazing! ha-ha.

 

That's what I've been reading. I figured I'll just do 1tsp with secondary and see how things go with that. It's fermenting well this morning!

 

Maple Pecan Nut Brown brewed on Friday. I'm all kinds of excited about it, since it's been about a year since I brewed the last batch.

I'm also trying to figure out how I'm going to afford the stuff for a Westy 12 clone. Getting married in October, and $70 on homebrew ingredients right now many not be the best use of my money.