The St. Patrick's Day Stout gets two weeks in the fridge before it's tapped. It should be ready to sample on St. Patrick's Day (Wednesday the 17th) and ready to quaff at Nancy's party on the 20th. To "lager" means to store, particularly at cold...

The St. Patrick's Day Stout is primed and kegged. It is a nice, light drink, with a final gravity of 1.010 or 2.5 ºP. I expect the abv to be about 4%. That should make it eminently quaffable. I enjoy a full-flavored beer that is low in alcohol because...

Racking means moving the beer. In this case, fermentation is over and I want to get the stout off the yeast sludge (trub) at the bottom of the carboy. Yeast starts to feed on itself (autolysis) after it is done feeding on the wort, so it helps the...

I made beer today, and managed to catch a little of the 2nd half of the Stupid Bowl. I have to admit that I was rooting for New Orleans. I'm proud of the fact that I watched NOT ONE SINGLE FOOKIN' COMMERCIAL. A television event that celebrates...

I'm currently pouring two fine and lovely brews, and we sampled them both this evening. Mark's Pale Ale (MPA) has settled down nicely after some early troubles. It is a hop-flavored, honey-colored beer with a crisp finish that goes down much too...