Two minutes ten seconds this morning. The fermenter has been moved back to the kitchen where it will sit until tonight, allowing its yeast sediment to settle from the slight movement. Assuming I get home from work at any kind of reasonable hour, "racking" (transferring to a bottling bucket, in order to leave the sediment behind), "priming" (adding a small bit of sugar solution for the remaining yeast to eat while they carbonate the beer in the bottle) and bottling of "Rich's 2Red Richmond Ale" will occur! Thanks to Mary (whose blog has gone MIA - no link, sorry), by the by, for the naming help!
This way I'll get a good two weeks of aging in before Thanksgiving. If this winds up palatable, I'm gonna need to pick up some labels and come up with a design - there's been a fair amount of interest from people around my humble "blogosphere" in having a taste.
Does anyone have a clue as to what's involved in shipping perishables around the country? I don't want to make too many promises if each one's gonna run me fifty bucks or something, because charging for homebrews is a great way to draw the ire of the ATF Bureau. :-)
OTOH, there are several people in the DC, MD, PA and/or NJ areas who'd be within driving distance over the Thanksgiving holiday if they were interested in a visit and a bottle or two...