9/29/07 - Pitched yeast into 7 gal bucket at 83-85 degrees (I can't cool anymore than that with water from the hose).  I again smacked the yeast packet extra early, 6 hours this time. 

This is my first stout, and my first time fermenting in the bucket.  The aromas while steeping the specialty grains were excellent, a rich roasted coffee and chocolate smell, that all went away when I added the DME and malt syrup.  I'm already feeling myself favoring an all-grain approach just to avoid the sticky, messy extracts.

Seeing how I currently have three batches going at once, I needed to get another airlock at the local homebrew store.  While there I picked up another hydrometer (I have broken two of them in the last 3 batches) and a beer thief that has already proven to be really handy.

10/1/07 - Everything seems to be going well, I got airlock activity after 24 hours (had signs of fermentation within 12 again; I know I shouldn't be peeking in the pail). 

10/8/07 - Transferred to secondary, I overfilled the pail so I had a bit more waste than I would like. Took a gravity reading and a taste sample, has a strong roasted barley / coffee taste.  It should be another good one!