2009-02-13-2115:
Batch#5: SG=1023; 24C.
Batch#6: SG=1012; 24C.

2009-02-09-2130:
Batch #5: 24C.
Batch #6: 24C.
Finished Keezer Collar. Goal remains to keep freezer intact if we ever want to sell it. Added the 10" collar (a place to mount faucets and to raise height to better pouring levels) with surrounding 4" band (back and sides) and an 8" front (to facilitate adding a drip tray at appropriate height in relation to faucets). Keezer collar could use paint but with the 7/8" thick R4 sheathing inside the collar it's ready for product (BEER!).

2009-02-06-1900:
Batch #5: 23C.
Batch #6: 23C.
Added 1oz. Cascade Hops (dry hop) to batch #6 (Cascading IPA)
SWMBO and I split a bottle of (Batch #3) Blue Moon Belgium White
(bottled 7 days). Very flavorful. Some sharp flavors that I am hoping
will mellow with age but otherwise a fine brew!

2009-02-03-1855:
Batch #5: 24C.
Batch #6: 24C.

2009-02-02-1951:
Batch #5: 24C.
Batch #6: 24C.

Batch #6! (Cascading Coopers IPA)

2009-01-31-1600:
OG=1040; 19C.
Ingredients:
1 can Coopers IPA (Weight - 3.75lbs. [Colour - 230EBC, Bitterness - 710IBU])
1 box Coopers Dry Malt Extract
.66lbs. Coopers Dextrose
Boiled 1oz. cascade hops 15mins.
1oz. cascade hops 5mins.

Batch #5! (Coopers Sparkling Ale)

2009-01-31-1400:
Batch #4: (Irish Stout) Racked to Secondary at Noon.
Batch #5: OG=1060; 24C (pitching temp.)

Ingredients:
1 can Coopers Sparkling Ale (liquid extract 3.75lbs.) [Colour - 90EBC, Bitterness - 490IBU]
1 can Thomas Coopers Light Malt Extract (liquid extract 3.31lbs.)
1 box Coopers Light Dry Malt (dry 1.1lbs.)
Coopers Dextrose (.66lbs)
Add water to make 23 litres (6gal.)