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No, not about Northern Ireland. We brewed an Oatmeal stout (Poppie's Oatmeal Cookie Stout) back in Jan '09 that we've only just now bottled/kegged (there are three of us so we usually bottle to split a 10 gallon batch). We (accidentally) wound up using two different yeasts on each 5 gallon...

Hey, my brew buddies and I have a three month old tripel ready to bottle. We were planning on kraussening it, but my buddy has doubts about the viability the yeast we cultured for it (he made a starter and it didn't appear to take off). Think we've still got enough viable yeast in the tripel...

OK, my brew buds and I have kicked the idea of trying some Belgian styles around for a while. We're going to try a tripel, and we've found some great info on here about process, temp control, etc. but here's the question. What do you all think about light candi sugar vs. plain table sugar...

If anyone's in or plans to visit Baltimore, I really recommend the Clipper City tour. The owner (Hugh Sisson) conducted the tour we were on, and did a great job of explaining everything, in addition to trashing crappy beer. I've gone on two other brewery tours (Anchor in SF, CA and Dogfish...

The brewpub in question is Franklin's in Hyattsville, MD on Rt. 1. Had their "Best Bitter", which is a new-ish recipe for them. The beer had a weird earthy, almost moldy flavor. But "moldy" is too string a word; it wasn't gross or objectionable, but unusual. So what do you think this...

Me and my brew buddies did our first AG batch yesterday. I don't think it could have gone any more smoothly for our first time. We need to work on measuring our volumes a little better, but we seem to have gotten almost 82% efficiency. We actually overshot our expected OG but just decided to...

Just nice to have a label when giving a bottle as a gift. My background is graphics anyway, so this is just fun to do anyway! My favorite is still the mild label (the first label, 2nd brew).