The boss and I brewed up 1.5 barrels of his amber this morning, and managed to have enough 1.065 wort left over to let me bring some home to ferment here. Took some good-smelling "mystery" yeast from his fridge (not sure but it was something dark) to ferment with, for one thing just for the heck of it, for another thing I'm out of slurry at the moment. Toyed briefly with the idea of adding a pound of raspberries to the fermenter but decided not. This, with the Rye Stout and IPA brewed earlier this week will get the pipeline back to where it needs to be. Tomorrow have to go back and keg his IPA and clean the boil kettle (and my own kegs, 5 empty out of six, oh no!!), then come home and put on my mechanic's hat and do the husband's brakes. Then take my own car to Fife to get the starter replaced, not something I can do myself darn it. Busy gal this weekend.