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Is it a grain?

Show-off. Please report back. I'll do the same if the temps here ever drop enough for that yeast

Cool. Will you sub-out the London yeast for Edinburgh?

This is (was) my all-time favorite beer. Unfortunately, I'm only set-up for extract/PM right now, so can't try your recipe, humann. I did, however, find a kit at AHS: http://www.austinhomebrew.com/product_info.php?cPath=178_452_626&products_id=13020 Has anyone tried this? If not, can one of...

Hmmm. Sounds like I need a new book. Thanks a ton.

Can someone please explain to me the difference between the populations of yeast in two starters if the original (pitched) populations are different? Example: In order to save a little money on yeast, I'll sometimes use a smackpack to make a 1L starter for Batch 1 and immediately after...

Just weigh, record, and toss it in. You won't ruin the beer, and you can always change the recipe next time.

The Belgian. I assume: 1. It's big and 2. It'll tolerate higher fermentation temps. So, 1. Brew it now so it'll be ready for the holidays and 2. It's still summer. Coincidentally, I just received ingredients for the same 3 styles (a dry stout, belgian dubbel, and a brown). The stout's...

I was there in September and visited a few pubs: http://www.santaluciamonterey.com/ The best food we found there and one of the few non-touristy restaurants. Good German beers on tap. http://www.crownandanchor.net/ Decent food, good party bar for the post college age crowd. Good variety on...