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Denny Conn's bourbon vanilla porter would be a good starting point, the recipe for it is in the database and all over the internets.

Looks pretty good to me, but it wouldn't hurt to add another ounce or two of hops at the end of the boil.

Are you factoring in that you are only boiling 2.5 gallons as opposed to a full boil? The smaller volume of wort greatly reduces the bitterness in the beer, assuming you are topping off to a 5 gallon batch.

Yeah I had that happen, it dried out eventually and seems to work OK again.

I currently have the Shakespeare stout clone from CYBI on tap and it is a hit with everyone who has tried it. 9 lbs 12.0 oz Pale Malt (2 Row) US (3.0 SRM) 1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 1 lbs 8.0 oz Chocolate Malt (350.0 SRM) 1 lbs 7.0 oz Oats, Flaked (1.0 SRM) 4.0 oz...

I have a Shakespeare stout clone fermenting right now, it seems to be going strongly with the fermometer reading 52 due to a couple cold nights recently. I'll have to report back later after I find out how well it attenuates and tastes.

I'm getting ready to start brewing CYBI's clone of shakespeare stout, can't wait for this to be ready.

Their farm is in the area, I haven't tried going out there yet but once my current supplies run out I plan to find out if I can pick them up direct. The LHBS has all their hops but they charge 2$+ per ounce, so taking out the middle man sounds like a good idea.

I have received up to 8 oz bags, resealable with a zip-lock, when ordering from freshops.com. That was the largest quantity of a single hop variety that I ordered, so they may package in even larger bags if you order more.

Nottingham sure seems like a nice strong yeast, when it works that is. I ordered a handful of packets from BMW, the first time I used one it worked fine and had strong fermentation within 12 hours. This time it's been 32 hours and nothing. The packets all were STAMPED with 6/11 expiration. So I...

I just joined the brew brothers family today. 50lbs of organic 2-row for 37.50.

Yea I racked a 1.12 barley wine onto a yeast cake of notty earlier this week, it was about 4.5 gallons in a 6.5 gallon fermenting bucket so I thought it would be ok with just an airlock. Well I was wrong, I woke up to find a volcano of krausen flowing from my bucket.

I drank one of these the other night and thought the grapefruit taste came through strongly. I would agree that dry hopping of centennial and other is necessary for this taste.

I soaked a handful of cascades in a mason jar of vodka. It definitely has an intense hop flavor, not something I would drink more than a sip of. But turned out to be quite good when added in small amounts to a beer or as a hopka tonic.

So I was reading about a sweet home bar in my new BYO magazine today and was surprised by the shout out to the death by dunkel, as I just recently tapped a version of this recipe. So anyways cool bar and great beer! I used WLP800 instead of the kolsch yeast, and not using a starter I ended up...

I used a cold steep method similar to beercigars and I have to say it turned out awesome.

This looks delicious, I will be brewing it within the next few weeks.

I've got 13 batches in this year. 24622 + 65 = 24687