Originally Posted by remilard
I wrote an American Stout recipe (my wife mostly brewed it) a few months back. It is loosely based on Shakespeare from back in the day before Rogue switched to domestic specialty grains. It's a big favorite of ours and is 2/2 in competitions (first at River City Roundup, third at UMMO). We brew almost exclusively 5 gallons batches but that will be 10 next time.
So what do we have to do to get the recipe lol???
Also that Irish Red above looks amazing. I'm drinking a Red right now that is pretty decent although only a bit over 4 weeks old via force carb.
I suffer from lack of patience at times. The beer tends to evaporate quickly once the keg is tapped. I have had the patience to wait it out for 2 lager attempts though it wasn't easy.