No, she doesn’t have a name as of yet, but here are the stats:

7 pounds 5 oz

20 inches long

Born at 9:11 on 4-6-08.

Yes, I just kegged another 5 gallons of beer last Wednesday that I brewed last month. I cranked up the pressure on the CO2 tank to force carbonate the keg… and backed it off Friday night… Damn I do a good job… and if you don’t think so, …that’s more for me!!!

This is a clone brew beer from a book (Clone Brews) I have listed in another post here at RawFlyer… Elm City Conneticut Ale is pretty good. It’s got a little carmel and malt taste to it that is very nice, along with a little bit of fruity bite at first taste. My batch isn’t as clear as I would like, but I don’t filter my beer at this time, so it’s got all of the goodness of the yeast still in the beer. It’s not light or a dark beer… somewhere in the middle… carmel colored describes it pretty well. The head is white and frothy and hangs on the edge of the glass… nice. After a pint or two, you’d better not drive.

I have also bottled my first batch of wine a couple of weeks ago, it’s a White Zinfandel from WinExperts and Northern Brewer called Exotic Fruits White Zinfandel. Very easy to make (if you remember to keep things steril), and very very drinkable and nice. Kind of coolaidy to me, especially after coming from the Elm City Ale, but very nice and will be refreshing on the hot days to come this next summer.

I also have another batch of wine ageing right now, but it won’t be ready to drink for at least 6 – 7 months. It’s a Oregon Yamhill County Pinot Noir from WinExpert and Northern Brewer. This is a dark burgundy and by all accounts, if I did my job correctly, should be a very nice table wine to serve with just about everything. After I had picked it out, and mixed it, we got a monthly magazine from Costco that had an article in it about Pinot Noir wines, saying they were the ‘up and comning’ new darks… little did I know. I picked it because the grapes in the kit were from our neck of the woods out in Oregon!!!!

Also have another batch of beer fermenting right now… a Sam Adams clone… should be ready to bottle or keg in a week or two… no hurry though, still have a keg in the fridge!!! I had a friend come over and help me brew that batch in the garage. I think he saw how ‘fun’ and much work it is and appreciates the process all that much more now, but is content on coming over to help instead of starting his own brewery. But while we were in the garage brewing for a couple of hours… I think he spent more time looking at the one picture I have from KD’s Birthday Party on the wall…. If that person is reading this… you know who you are!!!!

Anyway, the tap is open downstairs, and the bottles of wine are cold, so if you’re in the area, stop by and stay a while.

peace out