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Next time you're in Burlington, when its safe, check out Monster Valley Pub downtown. My trips to Burlington got a lot better when they opened up!

Welcome, have lived in Chicago but consider Iowa to be home ground, particularly Burlington. For the last three years, I've been spending about one week out of a month there, helping with family. What are you brewing next?

Glad to hear it. Best wishes for a full recovery.

found this on the internet, it is what I'm trying to describe, except the airlock would be stuck straight into your bucket lid, like normal.

Yes, the beer will be fine, its just a mess. Another way to do a blowoff tube with a bucket is to use one of the airlocks that has the bell design (not the S design, the other one), remove the lid, remove the bell and put a piece of tubing directly on the stem sticking up. Then into a...

Am about 2/3's through it, was a Christmas present from one of my sons. There's a lot here, plus its 600ish pages, but generally presented in an interesting way. My take-away, as it almost always is with these kinds of histories, is how horribly brutal and war-like western civilization has...

I don't think you overpitched. You can use a pitch calculator to see what it recommends - Beersmith has one, there's a website Mr. Malty that has one also. But a 1.080 beer is big and two packs of dry yeast is plenty, but not too much, in a general sense. Edit: Just used the Beersmith...

those look great, @modobrew !

The coolstix does seem to be a bit of a PIA, maybe, and not really controlled. Its like what i did when I first started brewing - I had a big plastic tub in the basement, put my fermented in it, with water and frozen jugs, with a thermometer. I would swap frozen jugs in and out, depending on...

What TG said. For Sale Remember to select a state and that you need to include a price.

What they said about the dried pilsner extract ^^^^^. You'll end up paying a little more, but worth it. Also agree with @PT Ray about the sugar - for Tripels and Golden Strongs, plain old table sugar is fine. If you're doing a Dubbel or Quad (Dark Strong), then the darker candi sugar syrups...

The color looks right to me, as @Punx Clever said. To help you evaluate your beers, you might consider that hops add both bitterness and aroma/flavor. Those are two distinct sensations, and you might taste your beer for both and see what you think - is it bitter enough, do I like the hop...

From my supplier (Farmhouse Brewing Supply), flaked/rolled barley is usualy a little darker than flaked/rolled oats, fwiw.

Hi VK and welcome. I am not a big fan of ginger flavors in beer, although I have enjoyed a nice mead with ginger. I don't think ginger would be the issue with your lack of carbonation, but what do I know LOL? Did you bottle condition? What was your recipe and process? In any case, you might...

Recipes can only do so much for you in terms of hitting your targeted volume. That's because all of our setups and processes vary a little. In your case, you might have gotten a different final volume because your rate of boil-off was different (less) than the person who put together the...

Wooohooo! You probably already know this, but keep those bottles in as warm a place as you can find, to encourage the yeast to do their business. 70F - 80F is perfect. After they are carbonated, then move to a cooler (or cold if possible) space.

Exactly, this is the crux of the question, and why the absolutist answers are not as helpful, perhaps. Its neither a myth nor an impermeable barrier. The answer to what is an unnacceptable amount of air will vary from brewer to brewer, process to process. That being said, I appreciate these...

I'm a big fan of Hallertau Blanc, for both IPA (traditional, west coast, dry and bitter) and American Pale Ales. And it is nice and aromatic, with some citrus but more grape and white wine to it, maybe. I brewed an IPA recently with Chinook and Jarrylo in the kettle, but will be dry hopping it...

I remember a talk I heard Bamford give where he spent a lot of time talking about the research showing how cold lagering/conditioning made a difference, and there was a big difference between 38F and 32F (the colder the better was his conclusion). Science is iterative and communal - it is...

I'm wondering this, also.