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EAC and LameXP, because I'm old school and still buy albums. For streaming, however, Amazon Music is the best, IMNSHO, though Pandora sometimes gets love if I just need background music. Currently listening to "Starboy + Survive", which I found quite by accident on YouTube the other day...

I've stopped using crystal in IPAs recently, as well. Been getting away from 2-row, also, towards Maris Otter. Because, why not? Lately, they've either been all Maris Otter, or 2-row with Munich or Vienna, generally dependent upon which bin I see first at my LHBS.

This is one of those things that you can file under "Do What Works For You," I think. Me, I have the ability to chill (and serve) only two kegs at once. I try to keep at least three kegs of finished beer, however, so I can always have two on tap. That means that I can't effective lager the...

Jealous of some of these setups! I started with four plants (two Cascade, two Chinook) in pots four years ago. One Chinook never took; replaced it with a Willamette the following year. That one never took, either. Then something decided to dig up one of the Cascade crowns (seriously...

So it's essentially a question of exchange through permeable or soluble barriers? Following that, it wouldn't really affect (at least, as far as we as home brewers are concerned) sealed and pressurized storage, such as a keg? A little off topic, but not the most intuitive thing ever. Or...

For those of us that left--would this be a chemistry or physics question?--behind in high school, I pose this question: during fermentation, large amounts of carbon dioxide are produced by yeast, generating pressure in the fermenting vessel, which is bubbled out through some kind of an airlock...

This! In rough order of NOW!: 1) BrewJacket Immersion. Cautiously optimistic that SWMBO got me one for my birthday (tomorrow, as I write this)! Not the most versatile form of temp control, especially for the price, but the only reasonable method of precise temp control that I can use where...

This, assuming that you don't have fermentation temp control down yet. I don't, and it's the single most annoying aspect of brewing for me (even more than the super-leaky bulkhead on my HLT that just refuses to fix). But once that's sorted, I'll say this: I've spent the better part of the...

Ha! I completely forgot about these guys. Used to go there often. Thank you!

Very quickly, does anyone know where I might find a reliable source of Simpsons malts (crystal, in particular) that's not owned by a megacorporation? None of my local shops or usual online retailers seem to carry the brand with any regularity, or selection. Cheers!

I have the same eight gallon kettle that I've had since I started, about five years ago. I brew five-gallon, all-grain batches now, using a three vessel setup, but started out with extract, and went through a BIAB phase, as well, but now I can't remember if it was a true BIAB process, or if I...

Moonsorrow - Karhunkynsi [Verisäkeet] Rockbox'd iPod 5.5G -> Mapletree Audio Ear+ Purist HD150 -> Grado HF-2

Eluveitie - Uis Elveti [Spirit]

Yeah, this is right up my alley! I have, more or less, the same concerns about the long-term condensation effects of whatever the ceiling material winds up being, more so than anything else. And if a house fan circulating air around is enough to make it work in Tennessee, I can't possibly...

Summoning - Lugburz [Minas Morgul] I'm sure I have real work to do, but... yeah.

Hi all, I know that there are a few threads around here already on the subject, but most of them seem to deal with folks who live in ill-tempered climes and who wish to brew indoors in the winter, or in a basement. Me, I live in Riverside, CA, so basically a desert. Even when it's raining...

Apparently, I'm not the first one to do this, so, cool. I recently tried my hand at making a sour beer, at the request (?) of SWMBO. Because I still have fairly limited process control, and only had about five weeks to make it happen, I went with a Berliner weisse, instead of a more complex...

I like!

I always use a starter, so smack-pack versus vial is pretty much moot. What I can't figure out, is why there is still gas venting from the carboy, over a week after the fact. As I meant to get across, my experience with 1056 has been that all activity subsides within five days. Yet with this...

Having started brewing in Oregon, I've always used Wyeast yeast since moving to liquid cultures, and 1056 is my IPA go-to yeast. I've recently started experimenting with hops profiles, using a simple base malt profile, of twelve pounds of US two-row. Pretty straightforward. Until now, all...