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Well I've always had a taste for fish bladders.....honestly I've have been very happy with my semi-clear ales and lagers---but I just get a big kick out of drawing a cold glass of something that was just a bag of crushed grain not even 3 weeks ago--and seeing every scar on my palm and fingers as...

I like the look of a nice clear beer. I have been kegging about 4-5 months now---I generally use Irish Moss or Whilfloc at end of boil (or even both), then after a 10 day primary I will add isinglass to my secondary as soon as I'm done filling up the carboy. If I'm dry hopping (and I generally...

My first Chimay from the keg. Didn't know something like that even existed. I figured it cost me like a buck-and-a-half a slug and damned if it wasn't worth every penny.

Hmm worst ever ===stuck sparge (twice--think some too finely ground wheat), and after burning the hell out of my hand I finally dumped the whole mess into a large pot to remove, clear and reset my braided stainless toilet line (and that was the final time I ever used it-next day got busy with a...

Don't forget Dunedin or Pegs in Pinellas Co, and Tampa Bay brewing in Ybor. Also Southern Brewing Supply on nebraska is a great source for all your needs and has a nice selection of bottled as well as drafts on hand. And how else could you pronounce Jai-Alai? Used to play the game --I guess...

Actually HGV that swill spawned my decision to never again use a liquid malt or make kit beer again-to build a mash tun and become more serious about this stuff. It really was just burned malt -I mean I could smell it right off-but I fermented/bottled/aged/aged/aged/prayed/aged/cursed/pitched it...

Month three, flavors of burnt couches, oil wells burning, dryer vent smoldering, rubber hoses melting. DUMP IT NOW. Now that is something I can comprehend. Wow, reminds of of those 44 bottles of "Acrid smell of burnt 18 wheeler clutches and brakes on the decent from the Eisenhower Tunnel...

Rob-all those places are pretty much gone. When I was a kid out here on Gandy there were probably 4-5 places up and down past the dog track with smoked mullet, fried grouper (which is now probably more than ribeye steak and coming in frozen from Mexico) frog legs and REAL hush puppies! As far...

Well you ain't never had mine Rob! And Ted Mullet's Famous Smoked Peters? Since that guy has a SALMON hanging in front of his place these days I have to take a zero on that one brother!!! lol!! Seriously-when the red roe and white roe fish are running good it's hard to mess 'em up on a smoker...

had to be first child. On kid #2 you wipe it of on yer britches and stuff it back in their mouth pronto! Doesn't anybody remember the "5 second rule"? Quit worrying I know you heart's in the right place but you have to expose those little yard apes to that stuff. They are gonna get into it...

OK any crackers out there who enjoy mullet? A Gulf Coast delicacy-just checking. Certainly something that goes hand-in-hand with beer!

Funny to see what type of wood people use depending on region. I always use grapefruit or orange if I can't get grapefruit wood on fish to pork to brisket. As far as ribs-and I make 'em a lot-hard to pass on 3-2-1 system for smoking. About as idiot proof and delicious as anything I've ever...

Was looking for cal common recipes-and from what I read guys on here pretty cool and not snobbish or lording over new people with question. Worked for me