1/26/08 - Second all grain batch, pretty much maxed out my mash tun capacity w/ 13.5 lbs (I attempted to make a yeast starter out of 1.5 lbs of the total grain and it didn't turn out so great).

Brew day went ok, mashed for 40 mins at 158 -159 and begun recirculation.  I put 5 gallons extra of sparge water aside as I had so little water in the mash tun, I ended up needing about 7.5 gallons of sparge water.

Fermentation temps flucuated quite a bit from 58 - 70, I finally was able to stabilize it at 62-64 in our bathroom shower.

2/3/08 - Transfered to secondary, took gravity reading and taste test.  Gravity is a bit high (1.020) and tastes good, sweeter than I expected.  I'll age this for a few weeks and possibly use some gelatin to finish things off.

3/28/08 - Transfered to keg, force carbed at 30 psi and shook/re-pressurized three times.

Tastes pretty good, and appearance is very pleasing.