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So I have a friend who wants me to make a Dragon Stout Clone. I've never had it before but I'm intrigued by a stout brewed with the Cali Lager Yeast. I wonder if it's close to the Ethiopian Stouts I've had. Dragon Stout is a sweet high alcohol stout brewed in Jamaica by the Red Stripe co. I...

I've been following his twitter and its actually quite fascinating. He really just travels around the world and drinks beer. Thought I'd post it for those interested. Not a bad gig. Twitter / CharliePapazian

I agree, Orfy. I had a five gallon batch of edwort's pale ale that clogged and subsequently blewoff my blowoff tube when I was on vacation once - and returned to it five days later thinking it must be ruined. I sanitized and put the blowoff tube back on and forgot about it, focusing my...

Yeah, I wonder what the gravity of the fuel would be then? I think I've brewed a barley wine like that before. That would need a lot of hops to make it drinkable.:drunk:

Thanks for the heads up. I brewed the Jamil recipe as well and in retrospect I agree - it had the same lack of sweet lack of caramel flavor. At the time I attributed it to me not step mashing the pilsner malt - the Belgian Brewers I talked to when on my trip all stressed long step mashs to...

Silicon Valley/San Jose Business Journal just reported that E-Fuel Corp. said Tuesday it reached an agreement with the Sierra Nevada Brewing Co. to create high-grade ethanol fuel from discarded beer yeast. On average, Sierra Nevada resells 1.6 million gallons of used yeast cake each year...

This recipe is based on Jamil Zainasheff’s clone of De Koninck in BYO. Dekoninck is the daily beer of the people of Antwerp and truly one of my all-time faves. The Mt. Hood hops in my recipe aren’t to style, but they’ve been resonating in all my thirst quenchers lately, like...

I recently took a field trip to Old Sacramento, and was lucky enough to find an amazing exhibit on our local brewing history. This might be too geeky, but would love to read other homebrewers drunkenly spout their local brewing histories. (BTW I spilled beer on my keyboard and my numbers...

http://beertools.com/html/recipe.php?view=7349 :tank:

Thanks for the info. That makes sense, that once its flowing, it will continue to siphon. I've learned I should should never underestimate the power of ye olde gravitas. And that's a great hop bag too. A must build. Thanks for everything!

Positives: Last night used my new Shirron Plate Chiller for the first time, and I must say, it cooled the wort to pitching temp from a full boil faster than I thought humanly possible. I had the garden hose running full blast, water temp around 40-45 degrees or so...and ran the 5 gallon...

I second that emotion. Too many oak chips (4 oz. per five gallons) for 3 weeks in the secondary gave my brew a carbony-charcoal kind of flavor that overpowered the rest of its delicious qualities. (It was a John Courage clone). It tasted like when you use liquid smoke on barbecued meat: fake...

All this talk about developing the brewery is making me very thirsty. Let's just suppose someone was thinking of hosting a "Speakeasy Night", inspired by some underground dining clubs, where we cook only the most incredible food using seasonal and regional ingredients, serve up the on-tap...

I've also been thinking about blending some beers...and came across this interesting powerpoint put out by Firestone. I do enjoy the oakiness of their double barrel pale ale. www.firestonebeer.com/Creating_Flavors_Blending.ppt

5 gallons for me! 74.5 GALLONS!

Just brewed an anchor steam partial mash recipe from my local homebrew shop. On a whim, and inspired by the Dogfish 60 minute IPA I had in Chicago last week, I decided to add about an extra ounce of Cascade in small increments throughout the boil. Brew went great, though still waiting for...

I have 5 gallons of the apfelwein in the fermenter but substituted a gallon of Pomegranate and a gallon of Blackberry juice for kicks. T hat montrechet yeast is ferocious - a much more vigorous fermentation than most of my brews to date.

That Red looks incredible, I'm sure it will turn out wonderful. But I thought that The Big Red One was better than the Dirty Dozen. That scene with the horse...All of Sam Fuller's movies would make ferocious inspirations for brews.:mug:

Interesting. I already have two 5 gallon glass carboys and a 5 gallon bottling bucket. The dude at the home-brewing shop advised me against using the bottling bucket as a primary citing the risk oxidation with the increased surface area. I was thinking about getting another carboy, so...

Awesome. To the fridge they go. Gosh, but now they are one step closer to my mouth. I'll have to resist the temptation and let them age. A couple weeks more til that first batch gets drunk. Better brew another batch pronto so this waiting thing never ever happens again. Are there brewers...