A Warm Day And Some Non-Cooperating Bands

February 28, 2026 / KB3CVO / Leave a comment

Here it is the last day of February. The temperature is currently 17 C (62.6F) at 22:30 UTC. Nice. I don’t for a minute believe that we are done with cold weather, but I am enjoying the break from the dreary mess it has been lately. The daffodils across the road are reaching higher and I look forward to them blooming. We have a window feeder that a couple of chickadees have been enjoying which mesmerizes our cats.

We (SWMBO and I) went out to Little Buffalo State Park US-1376 today to activate it and enjoy the weather. I started on 40 M and wasn’t working many stations. It was a bit discouraging. I tried 12M and was able to work a station form France before moving to 17M. First off I was able to work a lot more on this band. It is nice to find a band that is open. We worked more stations on 17 and then had to call it a day. I made a total of 23 contacts of which 9 were park-to-park contacts. Overall, it was a success.

So why am I returning to Little Buffalo so often? I am working on my Kilo certificate for that park. POTA has different certificates for different achievements, and working 1000 stations from a single park entitles you to the Kilo certificate. I currently have 928 contacts at Little Buffalo. I am also close to getting the next level certificate for working Park-to-Park contacts. My next certificate will come at 850 and I have 830 right now. It is something simple to do and does give you a sense of achievement.

Today I verified that my homebrew is ready to bottle. I checked the gravity and got a reading of 1.010. The specific gravity of water is 1.000 (as determined with an instrument called a hygrometer). The gravity of the wort when I placed it in the fermenter was 1.050 so it has leveled out at a nice gravity. The calculators say that the ABV (alcohol by volume) is 5.25%, nicely in the middle of the range for a robust porter. I sampled the specimen after I had taken the reading and it is a bit lighter in body than I was expecting but tastes good. The hops are apparent and the flavor of the malt can be tasted. I will comment more once it is carbonated.

Ok, kids, I am going to have some supper. As always keep your stick on the ice. Namaste

Missy, Ptolomey and Moxie watching my activity.

Remembrances Of A Cold And Blustery Day

February 24, 2026 / KB3CVO / Leave a comment

It has been eventful the past few days. Mostly good and some not so good. On Friday the 20th, we took Scout to the vet to be neutered. The operation went without a hitch and Friday afternoon he was back at home, causing a ruckus.

I had to work this past weekend, Friday thru Sunday night; the usual 12 hour shifts. It was pretty much without incident until Sunday when the storm hit. From Sunday afternoon until Monday mid-morning we got a mixture of rain and snow which left 5 Centimeters (2 inches) on the ground which pretty much melted off last night. This storm has been labelled The Blizzard Of 2026″ as Philly, New York, and Southern New England got hit pretty hard, amounts varying from 45 CM (18 inches) to a bit mor than a Meter (39 inches). Today they are starting to dig out. As I said, we dodged the bullet on this one.

This morning the wind was gusting to about 15 KPH (9 MPH) and the temperature was around -4 C (25 F) so, of course, I went to a state park and activated. I went to Little Buffalo State Park US_1376 as it is close to my home. There were no birds around and the lake was totally devoid of ice fishers.

As usual it did not take long to set up. I chose 40M to start with and once I got on the air the contacts were coming in at a fast rate. I stayed on 40 for about 1/2 hour until things started to abate. I then mounted my 17M “Hamstick” on the car and continued for another 25 minutes. I was able to rack up a total of 52 contacts before I took my station down. I even worked some DX: St Vincent ( the Caribbean island, not the singer) and Italy. I was receiving good reports out to Colorado and down into the south. All in all a good activation.

As I have mentioned previously, I have my operation streamlined. At first, I was dragging out the ham radio equivalent of a full British mountaineering expedition, more bells and whistles that one person would ever need. SWMBO made suggestions over time which work out. Nowadays I use a mag mount on the car roof with one of my various “Hamsticks” on it. It isn’t perfect but it makes for a convenient and non-obtrusive setup. The only thing I do that might attract a bit of attention is to place one of my owl decoys on the hood of the car. I do carry a couple other antennae as back ups but rarely have occasion to use them

The day is now winding down. It is 1630 EST and my weather station is telling me that it is 1 C with a Southwest wind of 12 KPH. The cats have been fed, the stove is full and the coffee is hot so I may get on the air and do some POTA hunting. Namaste for now.

Scout home from the traumatic experience at the vet’s.

My porter boiling a couple weeks ago. It will soon be ready to bottle.

Porter And A Park To Start The Month Off Right

February 4, 2026 / KB3CVO / Leave a comment

Hi kidlets. I know it has only been about 4 days since my last post but here we are.

On February 1st, I brewed a porter. Now it is in the fermenter with the yeast doing their thing. What is a porter, you might ask? Well, that may or may not be easy to answer. Porters were the first “industrial” beer, originating in the 17th century and becoming a staple in Great Britain. The actual origin of porter is lost in myth and anecdote, but it has its roots in brown ales. It was the drink of the laborers and was aged in huge vats. On 17 October 1814, Meux & Co’s Horse Shoe Brewery in London had a 22 foot high vat burst open, knock out the back wall of the brewery and flood the surrounding neighborhood. There were injuries and a few deaths as a result. After this they started using smaller vats to age beer. Stout beer is a direct offshoot of porter. Back in 1986 when my brother got me into brewing my first batch was a porter. I remember fondly using a 2.5 Kg can of malt extract and a 5lb bag of corn sugar. It came out good and started my interest in brewing.

So this batch is fermenting. Fermentation of beer goes through some stages. First the yeast prepares itself by absorbing nutrients and minerals that it needs to work. The second stage is when yeast is metabolizing the sugars in the wort (raw beer) and producing carbon dioxide, alcohol and flavor compounds which complement the flavor of the beer. The final stage is when the yeast re-absorbs some of the byproducts of the process and starts to go dormant. Below I have provided some videos I have uploaded to show these stages.

Today, I had some time, so I went back to Little Buffalo State Park US-1376 and activated. It is close to here and a nice park. It was a beautiful day, nice and sunny but the temperature was around -2C so SWMBO stayed home. I started out on 40M and soon had 10 contacts: enough to be a legitimate activation. I worked 3 more on 40M and then changed band to 17M which seemed to be open. I worked 12 more stations including some dx (Venezuela, Puerto Rico and Finland) along with Washington State, Oregon and other US states. Overall, I logged 25 contacts.

I think I have satisfied my need to blog for today so I will bid you all adieu and namaste.