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Here is a link to the recipe I used, it was based on a clone of Southern Tier Creme Brulee Stout. I did add about a teaspoon of artificial butter flavoring to the keg, which is not reflected in the recipe. (just added until it had the flavor I was looking for) This stout was very popular with my...

They were pretty hard, so I assume that means they were dried. Like I said, I tend to like in your face flavors, so my preference may be a bit stronger than others. My recipe also had vanilla beans in it, which might have masked some of the cardamom seed.

I recently made a stout with 1 tsp lightly crushed for a 5 gallon batch and I can barely taste it. Flavors have to be pretty in your face for me to pick up on though, so it could be too strong for some.

I use an immersion chiller hooked to a pump sitting in a cooler filled with ice. It works ok, but my immersion chiller is too small so I'm thinking of converting the cooler to something similar to a jockey box. Fill it with ice, open the valve on the bottom of the kettle and let gravity move it...

Here's our boxer Spryte keeping an eye on an empty fermenter

Awesome idea. When I was a kid my dad had a different model in his office. The lights worked, but the radio was shot so he just put a modern (at the time) boom box inside the old radio tuned to his favorite station. Everyone that came in was amazed at how well his antique radio worked. Now I...