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The adaptor is underpowered. It's power output is rated at 9 volts of direct current and that fan runs at 12 volts of direct current. Look for another power adaptor or pick up a voltage switching multi-adaptor at radio shack and set it to 12 volts.

9k according to CCB's official count for last year. And yes, it is limited to 3,500 this year. They're beefing up security at the entrance gate because you just know a whole ton of people are going to show up and expect to get in. To them I say, ha ha! Sounds good. Hunahpu's day has been...

It's a good learning brew, but if the body ends up tasting a little thin, try supplementing in a little victory, munich and/or vienna malt into the grain bill. I'm betting it's going to be missing some biscuity/bready character that is so crucial to a well balanced IPA.

+1 to the Palmer. The Complete Joy of Homebrewing by Papizan is also a good reference.

It's all pointless. While Rome burns, do what makes you happy.

Got your ticket? If not, today is the day. Security is going to be beefed up this year as i'm sure a lot of people are just going to "show up" like they did last year, and won't get in. Definitely. Give it to your trustee, your S/O, your grandma, your hollywood crush, anybody. No ticket? No...

You'll need to be all over the Eventbrite ticket page on Monday (tomorrow) at 12:00 pm (noon) on the dot. What I would do is if I really wanted a ticket would be to get my credit card info handy and then open a window to the time.gov website and use their atomic clock to count down the time...

Terrible. Sorry for your family's loss....

Never even heard of crusader hops.

Some of the perks of working and/or living in a truly urban environment. The closest I may have come to that was working on the oceanfront on a popular tourist beach. I've seen quite a few hotties wearing slightly less cotton than you'd find in your average aspirin bottle but to go with that, I...

+1 to the centennial/cascade combo. It's a classic for any sessionable beer.

Alcohol consumption has often been maligned throughout history as a vice and not a virtue. You'll find several references throughout Christian history where alcohol has been demonized as "da debbil." The stronger the beverage, the more of "da debbil" it's got in it.

Well, there's two schools of thought: Completely ferment the starter and decant (takes about 5 days) or pitch everything at peak krausen (1-2 days). Either method is acceptable. You can either ferment out the starter completely and then decant off the beer and pitch or just dump everything into...

Off the top of my head, probably dramatically underpitched the yeast and a lack of oxygen. That's not a very high gravity beer and I doubt you really needed yeast nutrients or energizer on it unless you used distilled/bottled water. Remember to pitch adequate amounts of yeast and then aerate...

Ya'll, that's just way too much work. Slice your vanilla beans open lengthwise and drop the whole split beans into your beer. Good fresh vanilla beans split wide open will impart a ton of fresh vanilla flavor in a small batch of beer. I use two beans per 5 gallon batch in very high gravity...

I'd probably use debittered malt. In the words of Spinal Tap, "How much more black could this be? And the answer is, none really. None more black." A small amount of debittered black malt added to your beer will add the color you want and very little bitterness and astringency. Figure on a...

You can probably use the grains although it won't taste as good as freshly crushed grains. Easy way to tell is to take a pinch of the grain and eat it. If it tastes ok (no sour or moldy flavors) you should be able to brew with it. If it tastes rancid, toss it or feed it to the hogs. Now, the...

Fairly boring grain bill. It's going to be thin without a lot of body to it. I'd suggest adding a little victory malt or maybe some vienna and/or munich malt for a little biscuit, bread flavor to it and balance out those hops levels.

No need for a secondary on a beer like this and I generally let all of my ales sit on the yeast in the primary for a minimum of three weeks (the final week being a diacetyl rest), four for higher gravity beers. After that, keg and carbonate. I prefer the set it and forget it method of carbing...

Time and temperature. Move the bottles to a warmer location and wait a few more weeks.