P1

Have continued to enjoy A(le)-1, and especially A1A (first seven bottles) was good; more bubbles!

Picked up materials for a porter from ABS:
6 lbs. Northwestern - Amber malt extract
1 lb. Briess - dry dark malt extract

1 lb. "Porter blend" crushed grain - (.5 lb. Dark Crystal, .5 lb. British Chocolate Malt)

2 oz. Kent Golding (says "UK Golding" on the pouch)

1 vial White Labs English ale yeast (strange that there is no volume for yeast listed in the recipe or the vial)

Steep the grain for about an hour on medium heat in 2 gal. tap water, then began 1 hour boil. 10 mins. in first oz. of hops, 40 in the second. Everything went smoothly and the smell was awesome! The grain adds s ton of richness.

Put the mix into the 6 gal. bucket for the first couple of days fermenting. Didn't seem to be as much trub (love that word) as last time. I think either from less malt scorching or maybe just fluffier hops last time? Who knows. Anyway trub was less and much darker.

I am actually posting this on 25.3, and have been observing bubbles coming out of the airlock for the past two days, and will probably move to the carboy tonight.