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Thanks guys. When I get home, I'll hook it back up and give it some time. I didn't actually handle any of the carbing but will definitely pass the advice along. As for it not carbing as well the second time around, I suppose I can deal with that. Even a slight improvement of carbonation would...

Ok, sorry for the long post a head of time, but I want to give all the background... Forced carbed a recent belgian blond. When we first pulled a couple pints at my buddy's house, retention seemed fine - or more correctly, it didn't even strike us as a problem. We thought it was a nicely carb...

Yea, that was sorta what I was thinking but wanted to hear if from you. Maybe if the tag line had something in it to reinforce that southern bourbon drinking idea as well? On the other hand, I could also see where some might find it offensive.

I was thinking that also. "Washingtonians", as a word, just looks odd. Why not just Washington Brewing Company or Columbia Brewing Company. Potomac Porter has a nice ring.

I'm actually wondering your thoughts on it. I don't find it racist but I don't exactly get the connection either. What are your reasons for picking that photo. Everything you do in design should always have a reason.

The yeast was Wyeast #1762Belgian Abbey II. I see the optimum temperature is 65-75 I believe my buddy might have mentioned is may have fermented a bit cold.

So we finally poured a couple pints of a Belgian Blond we kegged (NB's Lefse). I have some questions and hopefully you can add some insight (10 gallon AG batch, split into 2 different fermenters, secondary after a couple weeks, cold crashed, force carbed, totaled about 6 weeks). Comparing to...

Not sure if you were looking for feedback but here goes... Well done and a good song, The Fields of Athenry. I've never actually seen it written in it's Irish form. I'm not entirely sure how they fit on a bottle but perhaps "Ath Na Riogh" would fit nicely if it were larger and "Irish Red Ale"...

Why don't you try a military-type stencil font?