In the middle of making a roast. First one since I was in a kid and I must have forgotten how long it takes. I'm using the Alton Brown technique. I started it the roast at 1730 it is now 3 hours and 29 minutes later and I'm still waiting for it to finish. At the moment I'm waiting for the roast to cool below 118 degrees Fahrenheit then I'm going to put it back into the oven for 15 minutes to brown and crust. I'll have to remember to start at 1500 if I want to do anything in the evening other than surf the net and watch TV.

I finally got around to paying my registration on my car. It didn't cost as much as I thought it. I thought it would cost me $356.00 but since I'm legally a resident of Nevada. Of course I couldn't tell you the address without looking up my parents address but I'm claiming their house as my home of records.

Another boring day on duty. I won't be able to go to Pasadena to watch the rose parade but at least I'll be able to catch it on TV tomorrow. As well as drink some beer and eat munchies. I feel sorry for the next duty section, they have to be here the day after. I'm sure not very many of them will be in any mood to work.

I made beef stock last night. first time at it, and I've come to the conclusion that it sure takes a damn long time. cooking it at pressure in a pressure cooker was about 1 hour but all the prep and just brining the damn soup to boil took about as long as it does to make beer. I can't wait to use it though on maybe some rice dishes or just as soup I won't know till the feeling hits sometime it's great to live alone. I also have rib eye roast aging for Saturday, or Friday if I can't wait. All I need is a probe thermometer, and an electric knife, both of which i could probably find at Bed Bath and beyond. If not there is always Brookstones.

started batch 3. This batch I'm using american Hefenwiezen for the yeast. I'm also using pellet type hops because the man behind the counter told me that it easier and imparts more flavor to the beer. Can't really prove one way of the other since I dropped half of it on the floor as I opened the bag. I also learned some things about malt extract and grain malt. Grain doesn't impart enough fermentable sugar by steeping. In order to extract the sugar one must let it sit in water for an hour at 150 - 155 degrees farenheit.

YEAST AMERICAN HEFENWEIZEN
ATTENUATION 70 - 75
FLOCULATION LOW
FERM TEMP 65-69
OG: 1.084

batch number 2 finally finished, well in the bottle anyways. It still tastes kind of malty but seems to have stalled out at a final granity of 1.044. Which is about 55% attenuation. I think the malty flavoring is because I didn't get all the hops into the batch this batch.