I like it when things work out after all.
In other news, back on Easter I tried my first all grain batch of beer. It was an all day affair, literally. 13 hours of work, and all I have to show is about 9.5 gallons of beer! (That's "all" right?) In the next few days here I need to get them into secondary. 5.5 gallons of it is Carla's Amber and will be spending a couple weeks in secondary with Amarillo hops. The remaining bit is a small beer from the grains, hopped with Hallertau and will probably be used for experimentation. I'm curious to see what a slice of bacon, sprig of rosemary, or a piece of habanero do to a bottle of beer.
I'm expecting the Amber to be about 4.5%, and the small to be about 3.6%. I'm aiming for a pair of beers that are easy to drink, clean, crisp, slightly malty and easily paired with a torchon of pig's head.
I've got another experiment going on right now, I have about a pound of lamb's liver curing. I'm going to dry it until it's stiff and see if it tastes better than the fresh liver. I hope so, as I wasn't too fond of the flavor of the fresh liver.