Airlocks are bubbling!

All three carboys of Superbowl stout are fermenting nicely. The two that reused the yeast cakes from my last batch, Hotspur mild, began activity within 4 hours of pitching, so maybe there's no need to add wort to cakes the day of brewing.



The basement is a little cold for ales right now, so I placed two of the carboys in my homebrew closet. I have to figure out what do with the third; it's sitting on the kitchen counter right now with a sweatshirt over it to block the light.



I also need to take inventory and buy some grain. I used up the last of my 2-row in the stout. There's a malster on the south side of Chicago that sells 55 lb bags for a good price, but they're only open during the week 9-5, and it's pretty far. I might just order from Midwest Supplies over the internet.