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2 yr old Troegs Flying Mouflan. First one I've aged and it is darn nice.

9 lbs Stout Malt (Malting Company of Ireland) (2.0 SRM) Grain 1 80.0 % 1 lbs Roasted Barley (300.0 SRM) Grain 2 8.9 % 8.0 oz Chocolate (Briess) (350.0 SRM) Grain 3 4.4 % 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 4.4 % 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.2 % 1.70 oz Goldings...

My Davey Jones' Locker Oyster Stout. Fantastic.

Columbus, Simcoe, Centennial, & Chinook. Columbus at 60 and 30. Simcoe and Centennial at 15. Dry Hop with Simcoe, Centennial & Chinook (with a ratio of approx. 2:1:1). Simcoe, Citra, & Amarillo is also nice. Just did a Nelson Sauvin and Moteuka that smelled great.

Brewing a Smoked Porter today and Pale Ale tomorrow.

This is taken from Can You Brew It. I got a lot more pine from the Simcoe/Chinook than the original, so it isn't that close of a clone. But, it is delicious nonetheless. 11 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.9 % 12.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.9...

Already have 3 lbs. Might have to get one more. Is that hoarding?

Boris The Blade RIS which will be aged in the Balcones Bourbon Barrel that came in the mail yesterday.

Davey Jones' Locker Oyster Stout, More Brown Than Black Clone, and, in a few hours, Boris The Blade RIS.

My 5 gal whiskey barrel.

I just ordered a used 5 gallon bourbon barrel. So, I want to brew something this weekend, and an RIS came to mind. Here is my proposed recipe: 15 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 71.4 % 1 lbs Chocolate Malt (350.0 SRM) Grain 2 4.8 % 1 lbs Chocolate Rye (Weyermann) (245.0 SRM)...

San Diego Super Yeast (fast and clean) and PacMan (very versatile and you can harvest it from most Rogue bottles)

I just bought my first used 5 gal Bourbon Barrel. Now, I have to decide what to brew. My thought is to start out with a big RIS because, from what I understand, the barrel will have the strongest flavor the first time I use it and i will want a massive beer to stand up against the stronger...

Yes. Already have 1 lb of leaf; would love to get some pellets.

300 ppm for my sulfates. I typically go with 90-95% base malt (GW 2-row, GW NW Pale, or Fawcett MO) and 5-10% crystal and carapils with hop additions typically at 60 then a bunch at <20. I've also tried FWH and Mash hopping.

I've also tried hop extract in lieu of pellets or leafs.

I use 3 main yeasts: WLP001, WLP007, and San Diego Super Yeast. I typically mash around 148-152. I use RO water and build it up with Gypsum and Calcium Chloride.

6 to 11 gallons depending on my batch size (5 v. 10).

IPA and IIPA are my favorite styles to drink, but I rarely am happy with ones that I brew. The biggest problem is that I don't feel like I get the bitterness right (yes, I have followed several clone recipes here to a "T"). One of the things I love about the styles is mouth-puckering bitterness...