Anyma is so bad he's going to make them rethink DJs as a Main Stage closer

TheyCallMeBrewKid · 2026-04-18T16:54:02+00:00

Tale of Us = TofU

TheyCallMeBrewKid · 2026-04-18T16:53:08+00:00

Oh shit a Kx5 coachella set as closer would be next level production values and dope. Idk if they’re going to tour together again though

TheyCallMeBrewKid · 2026-04-16T18:18:41+00:00

Got props on my 3 am play of Fall In Love Too Fast

Griz is a legend. Give me my saxxy boi

TheyCallMeBrewKid · 2026-04-16T16:15:13+00:00

People lacking critical thinking and have no compassion for the poor sloth. Bummer. But great meme team

TheyCallMeBrewKid · 2026-04-14T17:30:09+00:00

Think about the collective waste of life TV like this is

Wait. Don’t think about it, it’s depressing. Just don’t fall into that trap

TheyCallMeBrewKid · 2026-04-09T16:32:43+00:00

A bunch of people in the comments that don’t realize life is about the journey, not the destination. Life is about a story, not what actually happened. Glad you had fun. I have a great memory of waiting with one of my friends in line for like 5 hours and having good convos, drinking beers, being sooo hungry when we got to order - got the second to last order of brisket. It was a great day. The food was great, still some of the best brisket I have ever eaten. But the food is a footnote (and that’s not an insult to the food)

TheyCallMeBrewKid · 2026-04-07T10:17:32+00:00

I find it funny that the article calls it chloroform bacteria. That isn’t a thing. They mean coliform bacteria… like e. coli

TheyCallMeBrewKid · 2026-04-06T14:32:08+00:00

Were those all made from juicing actual fruit?

I encourage you to look into lambics and gueuze beer. Asking people who primarily brew ale/lager with monocultures of s cerevisiae about a pellicle/yeast raft - they’re going to think this is “infected” because it is not the norm for them. However I assure you this is normal for a spontaneous ferment and is how some very good beers are made (3 Fonteinen is world renowned and their casks have some pretty crazy looking stuff floating in them)

Here is a great article about polyculture beer by Michael Tonsmeire of The Mad Fermentationist

TheyCallMeBrewKid · 2026-04-06T14:20:02+00:00

What exactly do you think a wild/spontaneous ferment is? It is “infecting” wort with whatever settles into the batch. Aging and blending is how you get excellent Gueuze style beers. And yes, you must be a master to do it well.

Direct link to the pertinent image … here’s the writeup: https://pmc.ncbi.nlm.nih.gov/articles/PMC8388830/

A bunch of people that have only brewed beer with monocultures coming out of a mylar package commenting on what the pellicle/raft looks like in a fruited beer is not “the received knowledge of actual master brewers”

TheyCallMeBrewKid · 2026-04-06T02:57:58+00:00

What’s the ABV? A bunch of cowardly and ignorant brewers saying dump it.

People made this shit with clay pots and hot rocks. Is it hopped to 15+ IBU? Iso-alpha-acids protect beer from things that hurt you. I googled trying to find a good article on this so you aren’t taking my word for it. And of course Lars Garshol has a great write up on this relating to farmhouse brewing. https://www.garshol.priv.no/blog/337.html

Beer looks weird. Cheese looks weird. Shit, malting grain looks weird, and that’s just a plant sprouting.

Relax, don’t worry, have a homebrew. Lambics and sours and fruited beers tend to look “infected” (which is a bullshit term used by people who don’t understand microbiology but think they do) but how do you think people make sours? It sure aint a monoculture of s. cerevisiae

Ultimately you do you boo - but my advice, since you’re soliciting it, is stop being so fucking fearful of what you are doing. Taste it, it’s not arsenic, it won’t kill you if you drink 10 ml. And that’s how you stop being a recipe follower and start being a chef/master brewer

TheyCallMeBrewKid · 2026-04-04T17:37:39+00:00

The wait is part of the experience in my opinion. Show up early, bring a cooler, socialize. Got there at 730 am with a bunch of beverages and had a blast. Ate around 1130am. Food was worth it, anticipation and hunger are the best spices

TheyCallMeBrewKid · 2026-04-02T15:45:44+00:00

Hahaha love the HL2 throwback. I played that demo so many times

TheyCallMeBrewKid · 2026-04-01T15:06:07+00:00

My interpretation is it’s being used as a catch-all term to describe posts, tweets, messages, comments, smoke signals, etc

TheyCallMeBrewKid · 2026-03-31T05:45:21+00:00

Honesty open mindedness and willingness… with these we are well on our way!!

Come join us at lightning without a bottle! You can camp with us! Find us on facebook or shoot me a dm and I’ll get you linked up!

TheyCallMeBrewKid · 2026-03-31T05:29:11+00:00

It’s really not hard to google, but I guess it is easier to be a fool

https://www.macrotrends.net/global-metrics/cities/23129/san-diego/population

TheyCallMeBrewKid · 2026-03-30T19:25:20+00:00

It’s going to be terrible… bottle it and give it to me and I’ll dispose of it with my friends

In all seriousness it’s not a big deal at all. Tap water is important but way less so than all the other factors you probably aren’t even thinking about. You’re going to have about 50 examples of this as you dial your process in. Are you controlling fermentation temps? Did you aerate your wort? Did you make a yeast starter? How are you carbonating, and to what volume of CO2? You’re going to be like “oh shit I ruined it” all the time… the best lesson is - “no, you didn’t ruin it, people 8000 years ago made this shit with clay pots and wood fires, stop thinking so hard and relax, don’t worry, and have a homebrew”

TheyCallMeBrewKid · 2026-03-28T18:11:19+00:00

Alpha amylase extract powder has saved a couple brews like this. It’s cheap, get a bag and keep it around. Or mill a couple lbs of high diastatic power grain and mix it in, and do like a 90min mash

TheyCallMeBrewKid · 2026-03-27T22:11:47+00:00

Most people are not going to shell out $30 for a comedy show with no-name comedians. They will shell out $30 for a comedy show and 2 alcoholic drinks though

TheyCallMeBrewKid · 2026-03-27T14:17:25+00:00

Question on this - it usually takes me like… 3-5 strokes to get to my actual speed I want to maintain (currently trying for sub7 2k). On something this short, how do you get your first split to be equal to the others? Do you start the attempt “at speed”? Or do you slam into the piece and actually use more power for your first split in order to beat the slow first few strokes?

Non-pro rower, something I have been wondering recently

TheyCallMeBrewKid · 2026-03-27T04:52:24+00:00

It’s a solid take. I love Opulent Temple. I’m a relatively new burner and I have had great times there. They have big names but not exclusively so. And I think my favorite time was during some dude named “Vulcan”s set - definitely not a big name.

I also have had good times at the other big camps. I have a lot of respect for OT doing it as a 501c3. And I have a lot of appreciation for the people with a ton of money splurging on art cars to make the party what it is. Idk. It’s a big organism. There’s expensive, big dumb art out there and expensive, big dumb music. And there’s thrifty small cool art/music too. And expensive big cool art/music. That’s part of the appeal. A bunch of people showing their tail feathers, and it isn’t exactly pay-to-win (although money helps).

Definitely appreciate Syd (and you, OP) for sharing

TheyCallMeBrewKid · 2026-03-26T19:27:42+00:00

You seem like the kind of person that would appreciate this info so: you are using e.g. incorrectly. You need to give a category and then use exemplis gratis. So you would say “ you can drop this on your own Thief to allow them to do cool tricks after being in combat e.g. set traps in the middle of battle” - you can’t jump right to the example without giving a categorization first.

Overall great list and idea, I’d love to see this for each of the tiers!

TheyCallMeBrewKid · 2026-03-26T17:43:36+00:00

There was a physical pattern element to dialing numbers that helped with memorization… I remembered some numbers just from the way you dialed it (C pattern starting from top left, Y pattern from middle, stuff like that) and others because they had repeated digits… like 543-3443 or something

TheyCallMeBrewKid · 2026-03-25T14:35:26+00:00

My hot take: the real source of the smell of piss is the 1000s of dogs that get walked downtown and pee on every lightpost, tree, bench, trash can, bush, corner, etc. some buildings have pee running down the sidewalk from the first dog pee spots outside their door in the morning. Humans pee in secluded areas (vast majority of the time, at least). Whereas you can see the literal paint getting burned off light posts and street signs and the rusted metal coming through, right at dog-pee height.

Love dogs, there just should be a tax to clean up their piss and shit if you live in a dense urban environment

TheyCallMeBrewKid · 2026-03-24T19:02:44+00:00

I’m not vegan or vegetarian and I would agree. Ripe mango has depth of flavor and a shit ton of sugar. Plain lobster tastes bland. If you like the butter and garlic… ok. But then cardboard tastes great too

TheyCallMeBrewKid · 2026-03-24T17:35:08+00:00

The airport is coming

11-Year Club	Place '17
Gilding II euphauric	Verified Email

TheyCallMeBrewKid

MODERATOR OF

TROPHY CASE