New blog! This will be a bit wider in scope than Angry Monocle, covering coffee and tea as well as beer.
Brewing beer in Los Angeles will present a few new problems. Seattle has some of the softest, purest water in America, while LA decidedly does not. For coffee and tea, filtered water should suffice, but I don't think I want to wait for six gallons of water to run through a Brita, so for beer I will either use packaged drinking water, or, more ambitiously, use reverse osmosis water and adjust the water chemistry according to the beer I'm brewing. Stouts, for example, benefit from harder water to balance the acidity of the roasted grains.
Los Angeles is also a bit warmer than Seattle. At the moment, it's 7pm and 84˚F. If I want to brew this summer, I'll either need to invest in a temperature control system or exclusively brew saisons, which like to ferment hot.