Busy day

Yesterday, I kegged the Kentucky Common beer. It was clear and sparkling. It had a strong sour flavor that I hope will mellow in a few weeks. I will age it two weeks at room temperature before putting into the fridge for another month before sampling.

I also transferred to Chocolate Stout to secondary, adding the cocoa powder to some boiling water and mixing well. Then I poured that into the carboy. I'll let that sit two weeks, then I'll keg it, adding the coconut extract at the last minute. Anothere couple of weeks and it should be ready.

Hm. I have nothing to drink now. I should have planned this better.