(no subject)
Escrow closes next Thursday. Then it's all mine! I'm largely done with switching utilities over and whatnot. It's a bit complicated because of the way I have things with current and old roommates. There are more photos in the photostream. Behold!
I'm looking forward to the new digs, but not the physical act of moving. That part always sucks, but at least it's not four of us moving in the course of two days. I do have two large things to move, but that'll be okay with sufficient hands.
My latest beer is coming along nicely in the new conical fermenter. I wish it had attenuated a wee bit more, but 68% isn't bad. It's just a little on the low end of the typical range for the yeast. Next up I'll be building a magnetic stirrer and possibly purchasing some aeration or oxygenation equipment. For a while I thought I'd get into larger mashes before making other things more complicated, but partial mashing is a pretty good middle ground, and there are lots of ways to improve the vigor of the yeast. Using a large, healthy starter is one way. Giving it plenty of initial oxygen is another. Temperature control will have to wait a bit, but I figure it's only a matter of time before I build an insulated, heated, and cooled temperature control chamber in the garage. Fans and wet towels only go so far with cooling.
Last night Lisa treated me to dinner at Vagabond (30th and Juniper) which was pretty tasty. My entrée wasn't quite what I was expecting, but was tasty nonetheless. We ate at the bar because it was all full, and the bartender was pretty cool. Recommended if you've got some cash to spare and don't know exactly what you want. The theme is world cuisine, so you can hopefully find something you like.
I'm looking forward to the new digs, but not the physical act of moving. That part always sucks, but at least it's not four of us moving in the course of two days. I do have two large things to move, but that'll be okay with sufficient hands.
My latest beer is coming along nicely in the new conical fermenter. I wish it had attenuated a wee bit more, but 68% isn't bad. It's just a little on the low end of the typical range for the yeast. Next up I'll be building a magnetic stirrer and possibly purchasing some aeration or oxygenation equipment. For a while I thought I'd get into larger mashes before making other things more complicated, but partial mashing is a pretty good middle ground, and there are lots of ways to improve the vigor of the yeast. Using a large, healthy starter is one way. Giving it plenty of initial oxygen is another. Temperature control will have to wait a bit, but I figure it's only a matter of time before I build an insulated, heated, and cooled temperature control chamber in the garage. Fans and wet towels only go so far with cooling.
Last night Lisa treated me to dinner at Vagabond (30th and Juniper) which was pretty tasty. My entrée wasn't quite what I was expecting, but was tasty nonetheless. We ate at the bar because it was all full, and the bartender was pretty cool. Recommended if you've got some cash to spare and don't know exactly what you want. The theme is world cuisine, so you can hopefully find something you like.