I'm getting ready to do a pumpkin ale tomorrow, but I'm going to have to change up the spices from what I usually would do (ginger, clove, nutmeg, cinnamon). Apparently there's no grocery store around that has any whole spices. I did pick up a jar of organic, salt-free "pumpkin pie spice" (cinnamon, ginger, clove, nutmeg) from the hippy grocery store. So they're in the wrong order and it'll have too much cinnamon, but the bigger problem is that I'm not sure how to adjust quantities when using the ground spices. Do you use less because they're ground and extraction is better, or more because they aren't as fresh? I would have used a total of 22 g of the whole/crushed spices, but looking at other people's recipes using pumpkin pie spice, the quantities are all over the map - and they're all volumetric. Anyone have a good rule of thumb?