Sorry to hear it Viking. How’s the beer coming along?
Actually, I have the 2nd fermenting keg and utensils soaking in no rinse cleaner right now. The Cherry Tart haas been fermenting at about 72 degrees in the dark for six days now. The cherries and lime zest go in tomorrow night. I wasnn’t really able to stand for a few days for any length of time, but the sulfasalazine and Cephalexin seem to be putting a dent in my latest medical misadventure, so I’m starting it this evening. I’ve got the citra hops ready to go and I’m about to grate the zest off a ruby grapefruit and juice it. Doing stovetop sauerbraten and cheese and roasted onion spaetzle for dinner this evening, so I figured I’d kill two birds with one stone.