Greg and I are making a second batch of beer, this time an Amber. We had some trouble when we "racked" the first batch, the Porter, from the fermentor into the carboy (with some on-the-spot cleanup from Rich). We still have some kinks to work out in our process, but I'm getting it down. Right now we are waiting for it to cool before we add the yeast, stir it up, and wait a couple weeks.