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I just learned about North Texas Homebrew Supply in Dallas, and am looking forward to my first visit and purchase (ingredients for a 5g AG batch). To anyone who's been... what were your impressions?

Has anyone ever gotten a flag when running a pc scan, saying that BeerSmith is a security threat? I just ran a scan with Norton 360, it alerted me. It's BeerSmith 2, has never happened before.

What do you think of Imperial yeast in general? Considering using their A01 House strain for Yooper's Oatmeal Stout. As an aside, they claim 200 billion cells in a pack.

Any thoughts about Omega yeast? They say that their BRITISH ALE VI (OYL-013) is a good substitute for Wyeast 1335...what do you think?

Other than 1335 and 1450, what are some other Wyeast strains that work well with Yooper's Oatmeal Stout? What about anything from Omega? Austin Homebrew Supply had been my go-to since the LHBS closed in October. But I refuse to pay $9.99 for a single pack at AHS and then another $7.99 for them...

Bought ingredients for Yooper's Oatmeal Stout from Austin Homebrew Supply about three months ago. Crushed grains are in sealed bags, the pellet hops hi were never opened and kept refrigerated. Think it's all still good?

I was given some cans of Propper yeast starter, using it for the first time tonight. When I opened a can, it fizzed, even overflowed a small amount. Didn't think much about it and finished mixing the starter, including my one pack of Wyeast. Then I saw the date on the bottom of the can ---...

Wyeast's description sounds like it might be just right. What do you think? Have you used it for anything? https://wyeastlab.com/yeast-strain/west-yorkshire-ale

Good Morning! Planning next Saturday's brew, Yooper's Oatmeal Stout. I've done it before with Wyeast 1335 per the original recipe, but see that Yooper and others now use Wyeast 1450. I like the descriptions of more maltiness and fuller mouthfeel, but am a little concerned by the numerous posts...

Given the growing popularity of pressure fermentation, it might be good to have a forum here on HBT dedicated to the topic. What do you think?

Calibrating my new Tilt, found that it reads 1.003 in tap water at 74º f. A regular floating hydrometer reads so close to 1.000 that it may well be dead on. Should I go ahead and use its app to adjust the Tilt to 1.000 as it floats in the tap water, or would it be worthwhile to wait until I have...

Sorry...one more question on the All Rounder. Product description says that the tank diameter is 13.9". My chest freezer is a hair more than 15.5" inside, front to back. Might that put it too close to the wall? By the way, does the stand add to the diameter?

How does a Blow Tie spunding valve connect to the lid of a 7.9 gallon Fermzilla All Rounder? When connected, what's the total height, including stand (the non-conical version)? Need to make sure it'll fit in the fermenter before I tell my wife I want one.

If a batch is bottled as soon as fermentation stops, will the yeast clean up in the bottle?

Most (all?) priming calculators ask for a tempurature. Is that the current temperature of the beer as you bottle it, or the temperature at which it'll be stored as it carbs up?

Going on four years ago, I asked about Tilt and responses generally recommended it. What are your thoughts now....either with the latest version (but not Pro), or with older versions after much use? Generally, is it consistently within a couple points? Can it be relied upon to determine when...

Suppose you took a sample today and found gravity to be exactly the predicted FG, or within a point or two. If that sample was saved - just kept in the gravity tube - would there be any validity to measuring it again the following day to ensure that it hasn't changed?

I like recipes that have an after-boil volume of six gallons; 5.5 goes into the fermenter (leaving most of the trub behind), and then later bottle five gallons of (relatively) clear beer. Quite a few recipes though are five gallon...to convert to six, would all ingredients - each grain, each...

How quickly should milled grains be used if shipped and kept in two tied-off intact plastic bags (double bagged)? Does the type of grain make a difference?

Wondering if there are any books on the topic. Especially one with recipes that include combination of temperature and pressure, along with ingredients, for different styles.