Both batches of beer are done with primary fermentation, so it’s time to switch them around between carboys so they can settle and clarify in the secondary for a week. After which I can bottle (Lordy, I hope I have enough empty bottles on hand to do two batches at once) and then wait for a month until it’s ready to drink. Total time to accomplish the transfers: an hour to ninety minutes.
I read two mysteries in the last couple of days, which I picked up at the BookCrossing anniversary event. Yesterday was taken up with eight hours of overtime work; I got through 422 1040s, for an average of 57 returns an hour—which is, in IRS terms, haulin’ ass. I was very pleased to find that spending the last month or so in Quality Review, and away from doing “live” work, hasn’t impaired my ability to work returns quickly. Unfortunately, doing that, and going to Robie and Michael’s “Welcome to Austin” party for Joe last night, laid me out today and I slept most of the day, doing nothing I’d planned to do (work on the McCaffrey story I still owe my editor, cut the lawn, maybe even dig up and try to re-seat the rose trellis).
Your gold sex toy has gone orbital. Fnord.
2 Responses to Doing the Tea-Beer-y Shuffle