A bit of home brewing this weekend is in order.
Tonight I moved our sweet stout from the primary into the secondary for some aging. I don't think this one its going to make it the full 14 days before I put it under pressure, and start tossing a few back. At just 15 days is already tasting great. I'm a bit keen on milk stouts, and I want to try adding lactose to our cream ale just to see how it works out. Possibly cut back the honey so its not too sweet.
I don't know how many beer drinkers are also lactose intoleranct. I'm sure there are some posting about it out there. With the weather finally cool off, its a great time to make beer.