ColdFusion programmers wanted

We will be hiring anywhere from 3 to 6 ColdFusion developers for 2010 projects. I do not know how soon the job postings will go up but I will updated this post when they do. If you are a ColdFusion Developer please comment or contact me. Our team is on ColdFusion 8 and moving to CF9 early 2010. We use ColdSpring, Model-Glue and Farcry frameworks, MS SQL DB server...

Chocolate Mead (braggot)

I brewed a Chocolate Mead this weekend. I've wanted to do this for a while. Here are the details.

1 gallon batch
------------
1 oz pale chocolate malt - for that roasty chocolate flavor
2 oz crystal 80 - for some sweetness the yeast can't ferment out.
steep above for 10 to 15
3 lbs wild flower honey
boil for 10 minutes to increase the mouth feel increase melanoidin formation
3.5 oz unsweetened bakers cocoa at flame out

yeast: 4g BM45 rehydrated for 15 min - gives a slight berry flavor
pitched at 61F last night.
fermenting at 58F (in same fridge as my Kolsch)

No bubbles this am, but still early. I might have be either up the temp or move the mead since I need to keep the Kolsch cool.

Belgianish Experiment Results

Well its been a bit since I did the Belgianish Ale Experiment and here are the results.

First off I bottled a little to soon and there was lots of yeast sediment in the bottom of the bottles. I hit my FG (1018) so it was done but not clear. This prevented me from presenting it to friends until just last weekend. I poured some for a friend and he was very impressed. It was smooth with that Belgian flavor.