works progress

the lexicon:

i have noted the proper tone regime of all of the verbs in the digital copy, and can now begin entering records into the lexicography software. i have also secured keyboard layout settings to make the special symbols easy to type.

the booze:
[from the recipe log]

15-Sep 11:56am

g: 1.009 ? 0.001. will bottle now. still tastes of ester. this is likely a fermentation by-product. perhaps caused by failure to properly aerate before pitching. we will see if it dissipates somewhat after bottle conditioning. this could also be due to contamination.

sanitized 5 gal. stock pot with steam. sanitized 56 bottles.
boiled 1.25 cups (125g) of dry amber malt extract in 16 oz. water for priming.

bottled about 40 bottles.

20-Sep 10:12pm

tasted the first bottle. the ester taste is not as pronounced, and has transformed into a lightly sour aftertaste that most resembles raw flour. it won't win any prizes, but is drinkable and refreshing when chilled. needs another week to develop stronger carbonation.