fatheadfred

racism- no longer a problem for a few, is a problem for all. Sad to see people vote based on race. Very sad. Not just voting though, just one example.

I was at this joint in KC called Sweet Tomatoes and an SBS song came on as I was sitting down. Thank you God, thank you Jesus...I think it was Shake it Off. Your post about BB&Beyond made me think of it.

So StL needs em too much, Chi town not at all. Alright, KC is in the middle...we'll take em.

Damn. I am glad I am too poor to even consider these shows. Pretty gawdamn stressful. Guess I'll be hangin' w/ a more mellow crowd in Tulsa. The Chi shows might get hostile.

Gestalt

I like both. It was wack though when I heard the older version. Kind of poppy fruity.

They need to get rid of Glen...he sweats too much.

The good thing about Wilco is all the stages they've been through. I have to admit I am a recent convert, but when listening to their shows, like Spiders from the Pittsburgh 03 concert, the band has many different faces. Nels rocks and understands his role, he ain't no rookie. It seems to me like Jeff likes to divert attention from himself at times to kind of get in the moment with a song, then get it back again.

Who are the Shins? What a wierd name for a band.

Yeah, nothing like talking about brewing to really make you long for nice pint w/ a pillowy head. mmm

Lobbies, Tax code, Insurance companies, inability to use natural resources effectively, e.g., solar, wind, etc -->see lobbies. Lobbyists prevent us from moving forward. Folks used to be able to go the white house lawn and bitch. Now you can't even join activist groups w/o being labeled a terrorist, once again --> see lobbies. Dependence on China for cheap goods and in turn our financial dependence on them via treasury bonds. We'll be eating dogs in the US before too long. Sorry Ellen.

oh,yeah, for pellet, right on...i am used to leaf hops. my bad, yeah beertools use to make u pay first, but you can use it free...I like seeing the projected color, abv and ibu's.

Furreal? You better up those hops to around 3 z's to handle all that crystal 120. Here's something to tool around w/ prior to brewing. http://www.beertools.com/ it is free to use and an excellent waste of time, that is, if you are at work.

Can't beat the smell of the mash, or the hop additions during the boil. I almost like that more than drinking it.

Cider making is a little more labor and money intensive than beer. And you can't vary the flavor like you can with beer...my warning. I think this may stem from my overuse of cider. For 5 years straight, a group of 5 of us split 75 gallons/year. A pickup truckload of apples. Apples are cheap around here (when it rains). $65. My dad built the press from a kit ($200 or more now?). And it takes a full day to press and put the juice to bed.

Here's what I got: As long as you don't over-sulfite it (I forget the correct amount, maybe 1/4 tsp per gallon?), it settles out in about 24 hours & is ready for yeast pitching. I believe a common form of sulfite is called camden tablets. I have used sodium metabisulfite (potassium type also available) for wine and it worked well...meaning clean and no funk off taste.

I'll have to look into that cuz I was always on the mashing/pressing line, while my exalted alcoholic pal was doing all the chemistry. I'll send him an email and repost. Lucky for you to have booze laying around and suddenly finding it. Especially barley wine. Cheers.

I was joking in reference to previous posts about KC sucking so bad. Anywho, I used to live east of StL as a kid and have good memories of the city.

I was wondering about that the other day as well. Beginning to think it is a territorial pissing w/ Jay? Doesn't he live in StL. Or maybe Jeff doesn't like StL, I don't. What a craphole. The last time I was there I couldn't wait to leave. hehehehe

Had Arcadia's IPA for the first time....bad batch and the cocksuckers didn't even offer freebies. Shit was vinegar and gushing. blaaah.

I think we added sugar to hit 8-10% to prevent spoilage and allow aging. But, we added sulfite to kill bacteria, then later pitched yeast. How did you stop fermentation? And always add the sugar initially and one time only to keep it sanitary. You can even heat a sugar solution to 140 then add, but wait til the whole mix is within pitching temp. range.

Had that happen when experimenting w/ a natural fermentation. There is too much in the air not to kill the bacteria w/ sulfite before pitching. It is not from sitting too long, it is from initial infection from not killing the naturally occuring bacteria.

Yeah, you suck KU. It is fun to hate either KU or MU...just doing my part. Been to the powerplant once. Their beer is good. The guy knows what he is doing. Can't comment so much on the atmosphere or food as I've only been once and it was mid afternoon on a Monday. Not much of a fan of Zona Rosa either. It is way far away from where I live and their brewery REALLY SUCKS! Kind of agree w/ the festival comments. We do have several but are all pretty generic and lack a significant cultural element. And for you, Columbia person, we ate at the 'stuff your face Mex joint' after Wilco and had

And Gawdurn, the bickering is shooting up the replies on this show. Maybe we should all get together and drink tea...and see the city.

Tour of Missouri started there. Way cool. Cyclocross WORLD championships in Dec. Nelson and Cont Art museum. Mongolian BBQ on 39th Gomers liquor! Bobby Watson playing at the Blue Room Sprint center is a work of art. Walk up to it and it is crazy. Like a UFO just dropped in the middle ofthe city. I like the distant vibe of clubs spread out. It prevents the cliche like in some cities. Blayney's basement. Thomas Hart Benton house. Watching Broadway coffee customers snarl at Starbuckers. Boulevard brewery. Freaking phenomenal refurbish and new German brewing kettles BBQ every