Bottling and Kegging

My fermenters are empty. The lady's Multibrown is sweet, but will be good in a few months, I suspect. The champagne yeast did about nothing to it, but after some conversation (over beer, of course) with the brew shop guys, between the recipe and the east coast yeast used, this is normal. The red is hoppy, delicious, and in a keg. The Guinness clone is not the right color, but has some of the right flavor notes. Again, hoppier than I wanted (my fault for being a dumb-dumb). Also kegged. St Pat's party in a month, here I come with a nearly complete kegerator.