Hey there, how you doing?
Oh, pretty good, how’s things with you up in Ballmer? The wife had to fly to Dallas for a truncated national manager’s conference Thursday morning, and her flight home to Hartsfield Saturday evening got delayed, starting with a flight attendant not showing up, and it snowballed from there. We didn’t get in until almost midnight (hour drive each way). She was exhausted, and I started futzing around with a dead laptop I had dismantled and didn’t go to bed for several hours, so we slept in until about 7 Sunday evening. There’s ‘my dog ate my homework’ excuse. *chuckle* I did get a keg of Horse’s Ass Pale American Ale fermenting, though. Mixed in a little extra honey with the boiled hops and wort. I think I may prime the bottles with about 1 1/2 tsp. of Turbinado sugar when I bottle it in a couple weeks, and then cold crash it in the fridge for a day before I bottle and condition it for a month. This ought to be smooth, and the honey will give it a dry, crisp finish on the back of the tongue when it goes down. I’ll use a hydrometer to see what the ABV is before I bottle and cap it, but it should ring in at about 5%-6% after priming.