BrewinDuluth

Recipes 

After patiently letting this beer sit in the secondary for four months, I just finished bottleing my imperial stout from Northern Brewer. The only thing I changed about the recipe was I added 1 bottle of pure maple syrup. The maple flavor is barely noticeable, but otherwise it tastes awesome. This may be the most excited I have been about a beer so far. It will be a test of my willpower to let this sit in the bottle for a while.

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CAUTION:
Sometimes I drink and write things on here

• Bottled: Orange Blossom Cider
• Bottled: Scotch Oak Porter
• Bottled:(for the last 4 months..be strong) Belgian Tripel
• In the works: Cherrywood smoked orange blossom honey belgian yeast super experiment
• Drinking: Jameson Whiskey
  

scinerd3000

Recipes 

if you get the chance to brew again, try finding grade b maple syrup. Much more "maple" flavor and slightly cheaper.

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On Hiatus: Brewing at work....

Nukesquad

Recipes 

Stay strong my friend, you can do it. And your reward for being good, you can have this beer for breakfast with your eggs and pancakes. Maple stout sounds fantastic!

Evan!

Recipes 

Heh, if 4 months is awhile for you, I don't suggest getting into sour beers anytime soon. I just finally kegged my Flanders Red the other day...which I brewed last July. And it was still barely ready.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)