Where have I been? Oh lord. Usually I’d try to do some writing after Lis has fallen asleep, but recently I’d been working on learning code better. Adding and clarifying a lot of things I’ve partially known, or skirted by until recently. Codeacadamy is super easy and straight-forward, I dare say even my mother could plow through the html and css lessons there.
Finn turned one. I brewed a few beers. And not much else really.
We, of course, have got a ton of snow this year. We’re more than double the average for season, getting most of that in one storm. Finn is playing by himself a lot more, being really independent as well as knowing when he’s been naughty or doing something he shouldn’t be (doesn’t mean he won’t do it). Another ‘fun’ thing he’s taken to is not letting us feed him which can be intensely frustrating, likely the most we’ve dealt with thus far. Yeah, sounds whiny, and I’m sure we’re super lucky for this to be the hardest, but giving him finger foods basically amounts to hot dog slices, peas, corn, pretzels, and packaged baby snack foods. He barely eats when he feeds himself too, so getting is tummy to hit ‘F’ has been a trial. Besides this speed bump, he’s a super happy kid and I’m forcing myself into walks for his and my mental health as well as a bit of my physical health. This Winter has been tough on getting out, feeding myself on time, and even hygiene has taken a some-what of a back seat to parenting, work, and quiet time.
As far as brewing is concerned 2013 is revving up to be a huge year. The year’s first brew, the Blonde/Pale is kegged and I’m inching my way through it. The coriander may have been slightly overkill, as I’m getting a lot of ‘pepper’ spice and grass with less of the lemon I had been looking for. Recently moved my first lager into secondary for cold storage at a buddy’s place, A Rye Pilsner – the second beer brewed this year. The most I’m excited for is the Berliner Weisse that is currently fermenting, brewed mid last week – this beer will be getting its own post here soon so I’ll keep it brief. Just yesterday, in conjunction with a group brew of 45 gallons of Oktoberfest (which I didn’t want into), I brewed off the orange laden Wit; with the rinds of 6 blood oranges added to the boil and 12 skins going into a “tea” and added after fermentation, I think it’ll have a nice bright flavor. During my brew day, a friend and homebrewer in the club made a collaboration brew, a Gratzer – a 100% oak smoked wheat beer, we even scored traditional polish ale yeast to ferment with – another super exciting brew I cannot wait to open in early spring.
More soon, keep chugging along.