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I recently made a Mild loosely based on Reaper/Orfy's recipe on HBT. It was also my first no sparge batch so I upped the base malt to compensate. The OG was 1.044 a tad bit high and the FG has been holding pretty steady at 1.021 so about 50% attenuation. The samples are tasty, perhaps a tad...

I brewed a batch of beer this weekend and ended up having my OG be 1.080 which is 8 points below my target of 1.088. I'm usually at my gravity or a bit over typically however going through my checks and readings the numbers just aren't making any sense, or more likely I'm missing something...

Water chemistry fun-time! Brewing an imperial stout with the below malt bill: Pale 2-Row (UK) 14.0 lb 78 % Mash 38 3 °L Flaked Oats 1.5 lb 8 % 33 2 °L Roasted Barley (US) 1.0 lb 5 % Mash 33 300 °L Chocolate (US) 0.75 lb 4 % Mash 29 350 °L Special B (BE) 0.5 lb 2 % Mash 34 115 °L I am...

So I brewed a Barrel Aged Imperial stout that turned out very well. I want to rebrew the beer and change the yeast for a bit of a twist, perhaps some stonefruit esters. Anybody have any suggestions for the below recipe to do so? Pale 2-Row (UK) 14.0 lb 78 % Mash 38 3 °L Flaked...

I'm going to brew a DIPA and was looking for some feedback on the details. I like Dry, Citrus/Tropical Hop notes with some pine to balance. Here is the recipe: Maris Otter - 14 lbs Vienna - 1lbs Munich - 1lbs Crystal 10 - .5lbs Carapils - .5lbs 1oz Magnum@60 1oz Eldorado@10 1oz...

Well my Russian Imperial Stout and poor judgement won this round... This is how much beer I mopped out of the freezer Finally after an hour of post work Cleaning

I have a freshly emptied 5 gal bourbon barrel and I am going to brew a big stout to age in it. I was looking for ideas as far as hop additions go. I am planning to add cacao nibs and coffee as well as some extra coldbrew coffee. The recipe I am emulating has two late hop additions of...

So with my shiny new chest freezer I am going to take my first hack at a lager and I love Octoberfests so that shall be the one. Since I have tons of free time and hate myself I am going to tackle a double decoction mash. So planning my beer with 10.5 lbs of grain out on an infusion schedule...

We all remember our first time, awkward and uncomfortable filled with questions. Does this really go in there now? Is it too hot in here? What the hell does this thing do? Did I just hurt it? What is everybody going to think? Hey, hey, hey there buddy. I'm talking about your...

I need some more reliable temp control and don't have the space for a 7cuft freezer. I was spying this model and seeing some good deals on it. I'm looking for something that can serve as a ferm chamber and to carb up kegs and eventually function as a keezer. It looks like keg wise you can...

I am pouring at a non BJCP event in a few weeks from a 5 gal corny keg. In the past while pouring for friends at events I have had to fight foaming issues quite a bit. I am pouring a couple of sasons I am going to carb to 2.5-2.8 vols. I am tossing them in the fridge and setting the psi to...

I am going to be brewing a saison and looking to pay a bit closer to water chemistry adjustments to really dial in what I want I live in NYC and the water profile is a bit low in certain ion counts according to the brewer's friend and EZ water calculators it recommends 7g of Gypsum to be...

Bell's launched in NYC this week and grabbing breakfast this morning at work I see a 6 pack of hopslam staring at me for a reasonable $15. I have had it a few years back and was a fan so figured it was a no brainer. Drinking it now and it has a solid piney hop aroma, very nice malt sweetness...

So brewed up a 5 gal simple blond ale with a touch of amarillo this weekend with some SA 05. I wanted to add some blood oranges to the beer. I haven't really played around with fresh citrus. Most places advise adding just zest others say zest and juice heated to 160. I mashed at 155 and...

Does anybody know where I could rent a Dual tap jockey box for an event at pier 57 this Sat-Wed? It will be used to serve batch cocktails from corny kegs, so one with those fittings would be amazing but I can adapt it.

I made a Bavarian Dunkelweizen with The Weihenstephan yeast strain. Looking at carbonation calculators to style this is a very heavily carbonated beer. Most Calculators say about 4 vols so the equilibrium PSi pressure is 25.7 psi However I want to serve this on Saturday afternoon most quick...

So I brewed an Imperial IPA on 8/3 and took a 3rd reading today and it is stuck at 1.030...OG was 1.074. Here is the full recipe: Maris Otter Imperial I used a washed sample of Fuller's WLP 002 that I did a 1qt then stepped up to a 2qt starter which actively fermented. Mashed at 155...

So I'm getting a bit tired of being a bottle klepto and scrubbing 40-50 bottles every batch of beer. I am looking to get into kegging 5 gal batches with a 1-2 keg starter kit. Are there any websites that have especially good deals that Include kegs and a regulator and a tank...

So I haven't really delved into any water adjustments for brewing. I am planning on doing a Dry Irish stout and was thinking of modifying the water to get closer to this profile. I picked up a package of Burton salts for cheap but it seems that the profile would be VERY different from Dublin...

Hey I am going to be traveling to Charleston for some beer tastings and wanted to see what are some breweries in the area that are doing some cool and interesting things? So far looking into West Brook Riverdog Palmetto Holy City Coast Brewing Company Most likely won't have time...