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Anyways, I was playing with new ways of calculating a grain bill to take this to the next level. A little wine and beer bar in the area wants to put it on tap. I am hoping to have it fermented and conditioned in time for January — this is one stout whose flavors need a little time to blend before the raspberrys mellow out. The downside? I’m going to have to brew two batches if I want to bottle any for sharing around the casa through the upcoming deep, dark winter months that just seem to be made for stouts.
With 14 years of experience in Internet Development and Strategic Marketing Consulting, I approach solutions from both a strategic and technical perspective to produce online solutions and strategies ranging from Social Network Marketing, SEO/SEM, Site Development, Mobile Marketing and more with end-to-end metrics tracking performance. I live to chew up problems and spit out solutions. Oh, and I brew beer. Really good beer. 
That sounds delicious. Think you can ship a bottle of that to Central California?
Well, let me see if I do this batch in bottles or a keg. I’ll let you know.
[...] day of the summer (or the first nice weekend of the fall) and I had to brew SOMETHING since the DCRC Stout had to be put on hold due to raspberry-related issues — It’s technical. So I looked at [...]