Recent content by Dkmount721

Here is a link to NPR (of all places) first listen site. Sorry at work so I can't do much so far as links and what not, but this breaks it down into individual tracks. http://www.npr.org/2012/03/25/148593780/first-listen-high-on-fire-de-vermis-mysteriis

Anyone been checking out the new High on Fire stuff?

Remember him?

I would say it is more fun and challenging. I do it because I can exercise more control over the process.

Sounds wild. Why don't you hit the brew master up for some pointers?

I heard them for the first time the other day. Song was titled "Eternal Golden Monk". I liked it.

I have only ran across Black Metal, Wytchmaker, and Soakin' in the Sunbelt (Mikkeller collab). I have only tried the first two. I enjoyed both and am looking forward to more offerings from these guys.

Welcome aboard. DeFalcos on the South side and there used to be a place up in the Woodlands off of 45. That might be the Brew it Yourself place. I bought a fairly reasonable kit from DeFalcos in 2006. Only thing I recall buying extra was a good boil kettle and some bottles. Or you...

very dry beer. :D

I am a weird kinda metal dude. My range goes all over the place from Wolves in the Throne room to The Sword and lots of things in between. Snakes just clicks real well in my mind. I did enjoy Death is the Communion also.

High on Fire, Black Cobra, and All Pigs Must Die are on rotation in the car.

I say don't hesitate on going all grain. It's a little more labor intense, but easy enough to do. One day you will be looking back wondering why you didn't go ahead and just make the jump to all grain sooner.

It might slow the fermentation times down quite a bit for the ale strains. The lager strains I believe will be okay at lower temps. Here is a good link to a thread discussing lower fermentation temps https://www.homebrewtalk.com/f13/how-harmful-low-ferment-temps-89947/

I wouldn't want temp fluctuations like that. I am not a lager brewer but I would definitely be leary of off flavors with those lager strains at higher temps. To get to the meat of the subject I would look up info on your yeast strains to know what to specifically expect at various temps...

Hello and welcome aboard.