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This is direct from www.newhollandbrewing.com Dragon's Milk - Ale Aged In Oak Barrels The beer you hold in your hand, Dragon’s Milk Ale, is a crown jewel of New Holland Brewing Company. It is the unrivaled result of painstaking processes - both creative and scientific. We could tell you...

I wouldn't be too worried about bottle bombs. I bottled a RIS Chocolet Coffee three weeks ago with a cup of molasses and I have yet to have any thing go off on me. My OG was 1.100 with a FG of 1.036. I think you should be fine.

I believe that Perle are a version of Saaz hops. Check out the hops section of the book where he describes the hops. Perle are included under the Saaz section.

What is this from?

I don't understand where you got 150 Degrees F at. The recipe says 161.2 Degrees F.

Wow! I couldn't have imagined that this thread would get so many responses! I remember the name of the two series that I would like to base my brown ale off. The Belgariad is the first series by David Eddings and The Malloreon is the second series. I think I'll name the beer "Belgarath's...

Here is my input to your problem. Figure out how much cherry flavor you want. Add fresh cherries to whatever wort you're using between 160 - 180 F for 15 minutes to pasturize, but not set the pectin of the fruit. If you want even more cherry taste then rack it on top of the puree. I think...

No, I missed that one. :D No one has any fantasy recipes to share?

I've noticed two threads within this forum that have delt with Ales and Beers from fantasy novels (i.e. Hobbit Ale and Butter beer), and I was wondering if there was anyone else out there in homebrew-land that has tried to replicate any other fantasy novel brews. I've been thinking about doing...

How do you think this recipe would do as a gruit? Instead of adding the hops just upping the spices and turning it into a "butterscotch root beer?" This is quite an interesting concept. Someone earlier had posted about other fictional brews. Too which I have a response. The Brown Ale from...

Ok, time to put my two-cents in on this. First off this is the first time I've seen this tread and I have to say, my hats off to you folks. You've done some serious research here, but... Some one beat you to this along time ago. I live in Kalamazoo, Michigan and there is a particular brew...

Papazian sugguests adding the berries after flame out. That way they are stanitized and you don't set the pectin in the fruit. That would be what I would do.

Okay, so I bottled this, but I couldn't get the 22 oz. bottles. I had to make due with 48 12 oz. I boiled a Cup of mollasses with three cups of water. I also added three teaspoons of cocoa powder to the mollasses, just to give it a little chocolet kicker. The F.G. of this brew was 1.036 and...

My first batch was the Brewers Best Irish Stout, which to my surprise turned out amazing. If you are looking for something like Founder's Breakfast Stout, don't order a "Breakfast Stout" kit, your going to have to come up with something on your own. The Founder's Breakfast Stout is an higher...

I do like what you are trying to do here. It sounds very tasty. However, Magic Hat #9 is not an IPA. If you want to make an IPA find an IPA recipe and do as Yuri sugguested and add some apple jucie or cider to the primary in place of some of the water. Another sugguestion is find some...

Bottling this on Tuesday with a cup of Molasses. I'm using 22 oz. bottles and I'll let this one set for a few months before trying it, seems like it'll take that long to get the carbonation up. I take that back, I'll try one before at like 2 weeks, because the wait is killing me.

Welcome from the Home of Bell's, Kalamazoo, Mich.

maybe an aroma hop at the end? maybe some chocolet malt? I don't know it looks fairly good to me.

I have come across some recipes for brewing barley wine with champagne yeast, because of it's high alcohol tolerance. As far as brewing beer with wine yeast I'm not sure. I think because of wines higher ABV than beer you might want to try a higher gravity beer, but maybe not too high. I'm not...

I did an Americanized English Bitter with rice solids that turned out good. It was a basic American light pilsner done with an English ale yeast. I also used American Saaz for the bittering and English Kent Goldings for the aroma hops. However, I only used one pound of rice solids, but you...