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Ok, racking time, First s little racking music: Pretty murky in them depth still. Might have to do some finning and cold crash the heck out of this Here we go. And from top side SG is 1.010 Dry Basiling And back into the chamber at 68. Going to check the basil level in...

But, we digress, cause it's Racking time!!! One in the sink getting ready and the other on the counter standing by

That's what your servers should be wearing. Less bottle beakage

Wheebz you should get a Panama hat to wear around the brewery, make it kind of like a signature look thing or maybe a Fedora, classic look.

Naw, he's not scared to send it, it's Beergun phobia he has

And she wants you to scratch it

Click the link Ozzy I went with that one so I wouldn't get in trouble and be sleeping in the dog house.

Slow day so I made the labels today. Now let me just say that with a brew name like The Farmer's Daughter, it ain't easy finding appropriate background material :) I think I did pretty good though, what do you think?   The Front:     The Back:     So it's hard to really see the background of...

Be careful with the stogies, they'll muddle your sense of taste and smell some and you'll probably want to forego them for a day or two if you need to test something at the brewery. JMHO from my years of cigar enjoyment.

Well actually Day 8 and I'm beat back to Parade Rest. 2 burps in 60 seconds, time to rack over, tomorrow I'm going to sleep.

  A lot of times I'll put it into a vacuum seal bag so that in case it does break the liquid doesn't destroy everything. So long as you wrap it well with bubble wrap you should be good. It's your call as to whether or not you tell them that your shipping beer. Since I send out a lot of hot sauce...

Well, 1010 highlighted one issue that wasn't referred to though, your not going to get anything till wengetnthr brewery address

Yeah, I was thinking maybe a Sake yeast.

What's the strongest yeast there is, really high alcohol tolerance and can get a wort there?

Well, it's like I said, day 7 and it's still bubbling away strongly. Going to have to wait maybe a couple more days to rack to secondary. http://youtu.be/zu1iPirHU9M

So, you back them?

Yeah, didn't think about the slow cool down part. Of course I could heat the oven up right before its done and then transfer it from the grill to the oven and turn it off. Then there would be less smell in the house. Also on lily light 2 burners for a slower warm up too.

On a side note, wife complained last night about the smell of the flaxseed oil while it was in the oven. The smell of the oil does kind of take over the house while its baking, a smell that is reminiscent of fish. Think when I do the treatment tonight I'll do it on the grill so it doesn't take...

After first treatment, 5 or so more to Interesting GM, article didn't say anything about a specific type of Flaxseed oil being required. This is the one I got when I was at the health food store Saturday. This is from the live strong website: Cold Pressed Oils Cold pressed is a term used...

Coated with Flaxseed oil And upside down into a cold oven, foil under. Now warming up to 500 dF and will hold it for 1 hour.