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Mold and staleness are your only real enemies. If it was dry I wouldn't worry about the former. The latter will probably get you to some degree but may work in your favor. One of the best porters I ever made used some pre-crushed chocolate malt and crystal I didn't know I had for a year. I...

If you're going to pitch dry lager yeast at fermentation temps, then 2 packs is a very good idea. If you pitch warm and then cool to fermentation temps, you'll be fine with 1. 34/70 isn't going to be as picky about reaching 60F as some strains are. You'll likely never notice a difference. At...

In the absences of better offers, I think you should take the offer you have. If you have multiple offers, my advice is to take the one that offers you the most marketable job skills even if it pays less. The company is only a year old so keep your resume up to date. They may go under.

I want a mountain climber like in The Price is Right who yodels and climbs up the mountain while the tap handle is pulled and falls off the cliff when I'm out:

I've been thinking about it. There are a few yeast strains that just don't like to clear no matter what you do. (Wyeast 2565, I'm looking at you.) I'm also getting tired of crap settling in the keg. Yeah, it's clear after drawing your first pint... until you have to move the keg for some...

Sealed reasonably well, I've used pre-milled grains up to a year old. In my experience, around 6 months my roasted grains start losing a bit of flavor.

IIRC, Weyermann's Bohemian Pilsner is the one that's intentionally under-modified (to today's standards).

Mindless and uncomplicated? Get on WiiWare and pick up Bomberman Blast. It's dirt simple: You drop a bomb. In three seconds, bomb blows up. Whatever is in the way (including you) goes bye-bye. All you have to do is kill kill kill.

I use Weyermann pilsner all the time with 60 minute boils. Just get it rolling well and you won't have to worry about DMS.

There are Krogers in South Georgia, just not in Valdosta. I know for sure there's one in Waycross. There used to be one in Brunswick but I think it's a Harveys now. But yeah, Publix is far more prevalent down there. I haven't had the sushi at either but it really chaps my hide when I go to...

The American IPA has taken on a life of its own. 10-15 years ago about the only difference was the strains of hops used. These days, American IPAs like to crank the IBUs and hop aroma to 11. I also seem to think they're less malty but that might just be because of the massive IBUs. But yeah...

Not to be a Debbie Downwer, but infections can also cause DMS. If you did a 90 minute boil, that's a far more likely culprit if it is indeed DMS.

I've been using it in Belgians ever since reading Brew Like a Monk. They advocate its use there. I have to admit I haven't noticed a difference since making the switch from corn sugar to cane.

I doubt many of us brew based on what we can or can't find in the store, but what we can or can't find in the store dictates what is unique in our brewing. Though we still make a lot of them, we don't really ooh and aaah over IPAs anymore. 10 years ago we did. IPAs weren't as common then and...

To be fair, the trendy in brewing stems from what you can't find in commercial craft brews. IPAs are no longer trendy because every microbrewery has one. But session beers are becoming very trendy because low ABV craft beers are disappearing. Session beers will have to return to the craft...

I still use my 8-gallon enamelware pot for 5 gallon batches. It's not that I don't like my keggle but being stainless it doesn't transfer heat as well so I end up using more propane to get the wort to a boil. Aluminum is fine but I'm not so sure you'll run across an aluminum keg. They do...

This is my method: 1. Look first. If it's clear... 2. Smell. Does it still smell like rotten eggs and/or butterscotch. If not... 3. Taste. Pull a sample and taste it. If all of the lager-typical off flavors are gone, keg it up (or bottle if you're into that sort of thing). If you're unsure...

No but if I did any other cooking in my basement, I likely would. It's the only room down there with running water and a large basin.

I respect your advice, Revvy, but re-read my post. If fermentation hasn't started, there's not a whole lot excess of CO2 in solution. (emphasis mine) Once again, reread my post. I'm very specifically saying you can't equate airlock activity with fermentation. Implication is not equation...

I think everyone gets into limit-pushing trends in this hobby. It's only natural. The highest OG I have in my current log book (stretching back 2 years or so) is 1.056. Most of my beers come in around 1.050. Through trial and error, I've found that to be my sweet spot.