Getting ready for breakfast

I will be bottling up the Breakfast stout tomorrow afternoon. I got more bottles from the Winemaker's Shop here in Columbus.

While there, I asked the owner is she had ever made any beers with bitters that were other than hops. She suggested that I try some Yarrow. Being from the artemesia family, it should do well. Mugwort or Wormwood would also do the trick. I think I will try the Yarrow and Mugwort before I try the Wormwood, but that may be fun as well.

Anyways, the Breakfast Stout has been in the primary for 2 weeks. I will bottling them and they should be ready in about 2 weeks. Wow!! Beer in four weeks. Yay!!