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Tonight I checked the gravity, it's coming in at 1.016 with my expected gravity of 1.015 so I'm calling it finished. I started to chill it by dropping the temp 4°, from here on out I will drop it 3° per night until I get to cold crash temp. I tasted it, it was really nice. All in all I...

Good Day Sunshine - the Beatles

Pretty Maids All In A Row - the Eagles

So quick question for those of you who are well experienced, or not so well experienced, in the fine art of lager brewing... Seems this should be finished fermenting, I kicked up the temp a few degrees a few days back to begin a diacetyl rest; still within the range for the California Common...

Meet Virginia - Train

Watermelon in Easter Hay - Frank Zappa

I personally use the Hanna H198128 pH meter (amazon link). It seems quite accurate and it calibrates fairly quickly, works every brew. The tip is replaceable which I think is a nice plus, I've read they do fail after a while. Roughly $100. Be sure to get calibration fluid with whatever unit...

Say You Miss Me - Wilco

America - Yes

Abacab - Genesis

Tupelo Honey - Van "the man" Morrison it's a three-fer

Interstate Love Song - Stone Temple Pilots

Castles Made Of Sand - Jimi Hendrix

It’s The End Of The World As We Know It (And I Feel Fine) - R.E.M.

While My Guitar Gently Weeps - the Beatles

Again I am no one to be giving advice here, but... this all depends on what you're trying to accomplish. In my experience, at first I was trying to read all I could about making sure my mash pH was between 5.2 and 5.6 and the only way I knew how to do that was to test the actual mash pH and...

You Are My Face - Wilco

To start off with I am hesitant to give any advice here, I find I have more questions that answers mostly. That said I did attend the John Palmer water chemistry class (online) last month and found that to be very helpful. John listed his top 5 for brewing great beer, water adjustment came...

Split Open and Melt - Phish

I Got A Name - Jim Croce