01-30-07

Boiled 6 cups water, 1.5 cups dry malt extract for a few minutes. Cooled in sink  with ice to 80¡f. Spooned with a sanitized half cup measure and soda-bottle-funnel into sanitized Carlo Rossi bottles and added yeast. Due to lack of foresight, ran out and boiled second batch with 4 cups water, 1 cup DME for California Ale yeast.

To obtain the Westmalle yeast, we opened a 12oz. bottle of Westmalled Trippel and carefully poured out all but a half inch of liquid, the goal being not to disturb the settled yeast at the bottom. We then swished the remaining liquid around to dislodge the settled yeast, then poured it into the prepared wort in Jug E.

Jug A:
	1 cup wort
	Irish ale (reconstituted from batch 2 secondary fermentation)
Jug B:
	1 cup wort
	Irish ale (fresh from White Labs)
Jug C:
	4 cups wort
	California ale (fresh from White Labs)
Jug D:
	1 cup wort
	Trappist (recovered from batch 3 jug A primary fermentation)
Jug E:
	3 cups wort
	Westmalle Trippel yeast (reconstituted from bottle)