I have been able to ride my motorcycle more often lately. I am still not able to ride every day since due to the weather, but at least I am off the bus sometimes. It started right up when I got it out of storage (the garage), so that is good. Hopefully within the next month I will be able to sell it and get a new ride.
Work has been alright. Things have slowed down a bit after a busy February. It is nice to have some slower nights, but I made really good money last month.
It has now been a year since we adopted Gunner! I am really happy about that and I think he is too. He has really come along way from the scared dog we got on day one. I think alot of his fear issues have been resolved, though he still has some odd tendencies here and there. Katie got him a new toy and I gave him his Kong with PB and food for dinner. I am very glad we got him and I can't imagine life without him!
Chef's fourth birthday was also the other day. He is such a sweet cat with tons of personality. I was looking at the little kitten pictures we have of him. Such a cutie. He got big so quick.
I am still working on my application for cu. It looks like I won't be done in time for fall. At this point I have yet to even look at the Fasfa, still have to get transcripts and so on. Starting in the spring would also give me more time to save up some money.
I currently have three batches of beer fermenting. The wild beer has been aging in the garage for a bit over three weeks now and I will bottle it this week. Two weeks ago I made a Grisette, which is a Belgian style similar to Saison, but of lower alcohol. This one should end up in the 3.5-4% abv range. It was made to be a light, refreshing summer beer. It will have the fruity and spicy yeast character of a stronger ale(along with refreshing hops), but you'll be able to have a few without getting wrecked. It is currently in the secondary fermenter with some oak cubes and chips.
This past week I brewed a now more traditional strength Saison, that should end up around 6+ percent alcohol. Unfortunately I knocked my hydrometer on the ground by accident so I didn't get an initial gravity reading. I used a different kind of mashing procedure called decoction mashing. It worked very well, however I made one mistake in my calculations and that was to use 212 as the boiling point of water. Here that number is around 203. Oh well, now I know for next time.
Anyway, I wanted to make both of these now so they will have some time to age before the summer comes around. I used the same yeast for both, so all I had to do was empty the primary fermenter and dump the new batch in.
I am going to transfer the Saison to the secondary in which I have the wild beer, adding some oak as well as a wild yeast and bacteria blend, in addition to not cleaning the fermenter out. This should give me a very complex and somewhat sour end product, which is how Saison once was according to my research. I also got some whole hops to dry hop with. Should be pretty amazing.
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