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Gosh, it's hard to believe it's been so long! We haven't opened another bottle since the last time I posted (end of 2012). Perhaps we should plan to open one when the weather gets cold again. Somehow the flavor seems like it's more of a winter beverage.

Sorry it took me so long! To me, The Stark Raven Mead now tastes very much like a holiday beverage: warming, with vanilla and toasted marshmallow notes, and just slightly sweet. It's nice to sip in front of the fireplace of a winter evening. When it was very young, the spices were overwhelming...

We are opening another bottle of this tonight. It's been nearly three years. We'll update later as to how it's progressing.

Well, it turned out a lot better than we expected, given our initial impressions of cough syprup or alcoholic Dr. Pepper! It's actually pretty durn good. I liked the level of sweetness... slightly sweet without being cloying at all. I think we hit "semi sweet" right where we wanted to. There...

You can see a few pictures in this other blog post (unrelated to beer): http://blog.mypetchicken.com/2012/02/27/older-hens-kenny-rogers-and-long-term-flock-management/ Since you do keep chickens, you should enter the contest to win a copy of The Chicken Encyclopedia. Just post a comment on the...

Thanks! We have Easter Eggers and real Wheaten Ameraucanas, too--beautiful green or blue eggs for the EEs, and blue only for the Wheatens. The hen pictured eating the spent grains is a Speckled Sussex. Our baby chick "brew buddy" is a Salmon Faverolles. We also have some dark chocolate...

From machinelf's wife: We have a different bread machine recipe for spent gran bread we posted somewhere a while ago. It is good, but we like this one far better. This new recipe doesn't require a bread machine (or any kneading). Two Rooks No Knead Spent Grain Bread 2.5 c bread flour...

Wow--those pictures look terrific (and so does your bread, YUM!). Tomorrow I'm making a stew version, and I can hardly wait. (I keep thinking how wonderful the kitchen will smell tomorrow...) I agree: the meat and veggies were fantastic, but the gravy was so good on bread, that could make a...

That's funny--I did the exact same thing!

Oh, my--that looks delicious! You may want to throw in a piece of sweet potato or two with the roast. The reason I say that is just because the sweet potatoes cooked in the yummy stout sauce was one of the best parts. :) Maybe you could compare the two methods, with some roasted separately, and...

Let us know how you like the recipe! :mug:

This will kick your ass with flavor, and it's so easy to make! Also, it's a good excuse to make Two Rooks' Sweet Blackbird Stout. Two Rooks' Irish roast beef with stout au jus 3 pound beef roast--this gets very tender, so we use an inexpensive cut Bacon fat One bottle of sweet stout (or one...

Two Rooks' Sweet Blackbird Stout Style: Sweet Stout Batch Size: 5.00 gal Ingredients 5 lbs Light Dry Extract (8.0 SRM) 48.78 % 2 lbs Munich Malt (9.0 SRM) 19.51 % 1 lbs Barley, Flaked (1.7 SRM) 9.76 % 12.0 oz Roasted Barley (300.0 SRM) 7.32 % 8.0 oz Chocolate Malt (450.0 SRM) 4.88 % 1 lbs...

I think some (all?) wine yeasts won't ferment maltotriose... so I suppose that could leave a little body if your beer was mashed high and heavy in less fermentable sugars. But if you mashed high, your beer would have more body anyway. However leaving the maltotriose was the first thing I thought...

Very clever! I agree with Jetzer: love the sketch.

I think it's called silkscreening. Another way to do it is called "applied ceramic coating." No idea if this would be too pricey for homebrewers. I'd probably try out some sort of acid etching process, myself.

Those are awesome! (machinelf posting from wife's account, oops...)

Magnum--first bud: :mug:

I should just followup here with a post to say that the replacement stirplate is fabulous, and works just fine. (Shipping was fast, too!). Highly recommended, and thanks again. :mug:

I always love his font choices, too; he is amazing with display typography.