Drove the Curlew Valley road today, found toys in a tree, a bald eagle flying out of my lens good range,
and a pair of Mallard ducks ( I was only able to get a picture of the Hen).
5th Apr 2010, 23:26
I found 3 wild Hop plants growing along the Muddy Creek last year. One is male, and 2 are female. I harvested just one rhizome from the little girl, to add to my hop garden. Big Mamma is still in a big puddle, so I can't get to her right now.
5th Apr 2010, 02:28
No Dial tone this morning to connect to the net. The town Phone line box is in the alley behind my garage, and it's hooked to a generator. Splashed a gallon or so of gas in it, fired it up, and got online.
4th Apr 2010, 17:14
A typical tower that survived, and three of many that crumpled from the ice storm and high winds.
Our saviour, the generator!
4th Apr 2010, 00:23
I took the pups to Crown Butte Dam. Most of the snow is gone, but the lake ice is still all there. They found a patch of licorice burrs, so I had to remove them before we came home.
29th Mar 2010, 01:02
Caught this Northern Harrier hunting over a wheat field. After he dove to the ground, he ran around for a minute before he took off again. I don't know whether he was successful getting lunch.
29th Mar 2010, 00:59
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1 Washed and sanitized bottles drying on the bottle tree.
2 Top view of bottle tree.
3 Pulled some Stout and added 1/2 cup Dextrose priming sugar. Stirred until dissolvled, then added to ale in bottling bucket. The yeast will restart and carbonate the bottles.
4 Mike filling the bottles with the bottle filler.
5 Push down on the bottle filler to open the valve on the bottom,and when it beer reaches the top, pull the filler tube out.
6 The valve shuts, and removing the tube drops the level in the bottle for perfect head space.
7 Done bottling! 36 sixteen ounce bail top bottles of Irish Stout. About 3 weeks to pressurize and age, then we'll drink some.
28th Mar 2010, 17:51
Making the Irish Stout.
The fermentation has slowed to about one bubble a minute, and it's been a week in the primary fermenter. Time to rack to a secondary fermenter in a nice clean carboy.
1 The left side of the fermentation lock is filled with carbon dioxide gas pushing through the water in the right side.
2 The primary fermenter carboy with the exhausted yeast cake on the bottom, and yeast foam residue on top.
3 As the yeast converts sugar to alcohol, it becomes exhausted and settles to the bottom to hibernate. As it does so, it also settles out proteins, malt fines, and hop pellet bits. This leaves a clean, clear wort.
4 Ale yeast is top fermenting, Here are the still active colonies floating in the wort. The first explosive growth of yeast makes a great deal of foam, and its' residue can be seen on the side of the carboy.
5 The wort/beer has been siphoned into the secondary fermenter, trying to leave as much of the exhausted yeast behind. Another week or two, and it will be ready to bottle. This is just before we put the fermentation lock back on.
12th Mar 2010, 04:44
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