Name: Daniel Stubblefield
Age: 39
Occupation
Systems Inspection Technician
A.K.A I work on all things Fire Safety related.
Access Control, Fire Alarm, Suppression Systems etc…
Years Brewing: 7
Brewing History?
Started extract in 2015, moved to all grain shortly after, brewed at Oxbend Brewing from 2019-2021 and now owner of North Tunnel Brewing & Supply
What got you interested in brewing to start?
I realized in the early 2010’s that I kept pursuing more full bodied beers and I mainly consumed imported beer. Then my wife surprised me with my first beer kit in 2015. I made it and it wasn’t great so Steve Weathers showed me the ropes from there.
What kept you brewing?
The cost of making your own compared to buying it from the store and the freedom to create whatever beer I wanted.
Current brewing rig?
Clawhammer Supply 120v 10gal electric brewing system. Brewers Best Zyborg 35L Auto brewing system for a backup.
Any rules you have for brew day?
Sanitization is the most important thing, water chemistry, temperature controlled fermentation, great music has to be playing and of course, you have to have a beer while brewing.
Best brewing advice you were given (by whom if you can remember)?
“Don’t worry we can hide those off flavors”. Darren Bush gave me that piece of advice and I’ve learned fruit can cover a lot of unwanted things
Most influential brewing tip you learned?
For me, the most influential tip has been to be open to both negative and positive feedback. Share your brews with fellow drinkers and try and get their honest opinions
Your tip for new brewers just getting started?
Don’t give up. Practice makes perfect. If a brew doesn’t come out the way you want, let it age for a month and see what it’s like then.
Go to beer style for consumption?
Currently the Haze Craze has consumed me…
What’s on tap at your brew house right now?
Pumpkin Spice Porter, Chocolate Strawberry Porter, Farmhouse/ Saison Hybrid and an Imperial Marshmallow Stout.
Favorite beer style to brew?
Milkshake IPAs
What’s your next brewing related project?
Currently working with Boston Mountain on a barrel aged project.
What do you want everyone to know that wasn’t asked here?
My wife helps create a lot of my recipes 😉
