Recent content by tubbfan

I remember many weekends (lost weekends?) in Wisconsin drinking "Beer X" in a glass from a keg with "Beer Y" painted on the label of the glass. Always made me raise an eyebrow, so this doesn't surprise me a bit. Last year, my wife and I spent time in Door County, Wisconsin. One restaurant...

I'm not debating that, because you're right. It just seems to me that whatever chiller method you use there is a huge consumption of water. If you recirculate water from an ice chilled cooler, then maybe at least you minimize water usage.

Just curious, but don't wort chillers consume A LOT of water to cool the wort? I kinda have a problem with the concept of running water for 10 or more minutes when I could use 2 bags of ice (and thus lots less water). Thanks in advance.

I work for a public agency purchasing open space for preservation purposes.

The problem is that the mixture of certain pain killers and alcohol tend to cause stomach problems. I don't recall which one's they were, but when I was in college I could have told you in a heartbeat. I don't mean taking pain killers when you have a hangover, I mean taking them before you...

I've seen a couple of extract recipes that suggest you steep your grains until the water starts to boil. Don't the grains start to get astringent if you steep above 170F? I always thought a better idea would be to steep at 160F or so for 30 minutes or longer, remove and then proceed to boil...

I came upon my amber in primary today in my cooler. The airlock had been fouled by an overactive fermentation in my cooler (set to 63 F + or - 3 degrees). Beer had bubbled up into the airlock and pushed out all the water. I immediately cleaned the airlock when I discovered the problem and...

I indicated "other", because it depends on the recipe and how the beer has fermented. If after a week, I have met my target FG, no need to secondary.

Maybe you should post the recipe so we can see how fermentable the grains were. . .

The body was not as full as I had tasted when transferring from primary to secondary or from secondary to bottle. The taste (even 6+ weeks on) is rather weak/thin too.

I'm planning on brewing a porter this weekend using an extract kit. I made some mistakes brewing a scotch ale recently (it ended up thinner than I'd like), so I'm trying to avoid a similar mistake this time. When I transferred from primary to secondary, I was impressed by the flavor and body...

I'm pretty sure he was referring to A-B. I remember one commercial that had a couple of hipsters trying some imports in a bar and they were turned off by the flavors (must've been old, skunky stuff). Like these guys would want to drink the stuff from St. Louis? Based on that, I would say it...

What I meant to say was that I tasted the residual when I racked to secondary and then the residual after bottling.

I brewed a scotch ale recently. Found a Founder's Dirty Bastard extract clone on the web (http://www.sicilianosmkt.com/dirtybastard.html). I did make one modification (by mistake) in that I added 8 oz. of Briess black patent (wasn't paying close enough attention to what I was doing). Anyway, I...

How could you possibly claim to be from central Illinois? Spring Valley is in north-central Illinois - and don't you forget it! I've lived in Carbondale, Springfield, Glendale Heights and now Joliet, so this is a sensitive subject!!