It's been a while... sorry for the lack of updates on my part, Red star was sold off to a local who changed the name to La Ermita (FB page still available and continuously updated if you look for it as "La Ermita"); we had a good run, but my studies picked up around august and I've been unable to deliver beer for months, so we parted ways a couple of months ago. They still do craft beer (whenever they can get their hands on some), just not mine.
On the up side, I should be done with school in May next year and I might also be a published author in a scientific journal by then as well: a comparative study of a traditional lager yeast and a California lager yeast, some good ideas for the beer industry are implied but not outright stated in it, since that'd be outside the study's scope.
Oh, and I've also taken up craft spirits, currently have a bottle of blended brandy (honey and malt), a bottle of vanilla rum, a bottle of single malt white dog waiting for wood to age into single malt whisky and a wee smidgen (about 4 oz) of my first single malt whisky. Drank a whole bottle of the blended brandy about a month ago (had enough spirits from the honey and tails from my 2nd single malt for 2 bottles of 40% ABV blended brandy) in one sitting and I woke up hangover free next day (In case you're interested I'm focused on clean spirits, not efficiency, so I'm only getting about 2 bottles from every 5 gallons of wash, but it's top quality stuff; very little higher alcohols and other impurities, very clean tasting but not without character, which they get mostly from the wood in my case).
But I digress, as you can tell from my long winded rambling, I'm pretty excited about my craft spirits, maybe even a bit more than I am about beer (flame suit... ON).