so the bubbles slowed towards the middle of last week, i gave the beer a couple extra days to be on the safe side and today i decided to bottle. the peliminary taste test came out good. it’s always gonna be weird tasting uncarbonated, room temperature beer though. i can’t wait for a week’s time and there are some cold ones in the refridgerator.

so paul and jessalyn moved out on wednesday. jesse has meant to have been moving in everyday for the past four. it’s 7:30pm and he’s still meant to be moving in today. the house is already changing. the two living rooms are becomign somewhat color themed. it looks like the dining room will be green and the other one orange. it looks pretty good so far. also, when we fix pauls san francisco picture, we’ll have two pictures that incorporate lighting.

so i’ve spent a while over the past week editing the cyclocross wikipedia page. you should check it out.

Tuesday was my day off and despite not posting at the time, I followed through and started the beer brewing process. Here are a few facts.

• It took one hour to bring just over 4 gallons of water to a boil.
• It took about 1 1/2 hours to cool the 4 gallon wort down to around 70 degrees in a sink full of ice.

The whole process went pretty smoothly I thought. I was a bit more concerned with doing everything right (and I ended up doing most of it by myself) than documenting the event so the photos are a bit lacking unfotunately but here are a couple:

So now we are on day 4 of the fermentation. I was a bit worried at first because there was none of the explosive bubbling I was expecting for the first 48 hours of the process. I thought maybe I had somehow managed to not cool it properly and kill the yeast but sometime on thursday it decided to start doing its thing and when I checked on it of friday morning it was bubbling and spewing brown froth out of the top.