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I am having a house warming party soon but realized my kegs are running a bit low and was wondering if anyone knew how I could buy a corny full or beer or something along those lines. Any ideas would help, I'd also gladly buy any beer off of a local Homebrewer in NYC. Thanks!

I was brewing a pumpkin ale(all grain) with everything going along just fine until about 8 minutes left in the boil. Here is the recipe: https://www.homebrewtalk.com/f76/rented-mule-pumpkin-ale-342538/ Did it have something to do with the late Irish moss addition and pumpkin spice...

I'm having a hard time working out what my efficiency was because of the addition of honey. I did my first all grain and as far as I can tell I think I did well. Here is the recipe(please note it was 4 gallons final volume as intended)...

After making my first recipe I decided that I should just go for all grain with the stove top method using a massive grain bag and two pots. My recipe has 6.5 lbs of grain including 1.5lbs of crystal malt (3lbs of honey too). Using what I think are pretty standard rules I've read on here...

I'm looking to make a refreshing crisp summer beer with some slight sweetness to it but nothing that would be overpowering, how does this look: 4 lbs - Wheat Malt Syrup 2.5 lbs - Wildflower honey (added after flameout around 120*) Steeping: 1 lbs - Gambrinus Honey Malt .5 lbs -...

What is the real difference? If I use strike water and sparge water boiling seperate and follow partial mash instructions like I clarified here: https://www.homebrewtalk.com/f39/partial-mash-recipe-313658/ Compared to just having a mesh bag filled with grains sitting in a pot at 160* for...

I'm brewing a saison with 3724 and I had some interesting thoughts about this yeast. 3724 is a yeast that comes from old barn style brewing days. This would mean that the temperatures weren't regulated but possibly a small fluctuation of warmth through out the day and night. I've read about...

Where does one add in the specialty grains that won't be boiled for the 60 minute duration but just at 160* for thirty minutes prior to boil? Also where do you add things that will be added into the secondary? Thanks for the help!

Like stated in the title I made a mistake when brewing a stout last week and was wondering if anyone else has done similar? Will it greatly impact the taste? It was 2 lbs of it. Any thoughts are appreciated. Was an expensive brew in general and I'd hate to have ruined it already.

I plan on adding raw ginger - sliced, and chopped skinned peaches to the secondary of a wheat beer. Any suggestions of the amounts? It's a small portion of a larger brew so I'll just be adding it to 1 gallon. I'm thinking 1lb of peaches, and 2 oz of ginger?

I'm going to be buying some new brew pots and was wondering what size I should get? I plan on doing partial mashes and full grain eventually - 5 gallon brews at most. What size pots should I purchase with the idea of still being able to use them when I go full grain?

I keep reading many recipes and techniques about making cider from store bought juice/cider. Is it any different to make it with apple juice you get from running a lot apples through a juicer?

I was reading the great walk through by DeathBrewer on how to do a partial mash brew with extracts and specialty grains from a kit. I get to about step 5/6 and am confused what to do next. I made my steps into a picture diagram because it helps me visualize better. Can someone advise me if it...

So i wanted to double check my process to make sure everything I sanitize is done right. General grime and dirt removal with dish soap soak in starsan Then for bottles I dip in boiling water if not a bottle I just sit to dry Is this good enough? Does the sanitizers really leave no...

I am new to this forum and new to brewing in an apartment and not a house. So one of the issues I'm having is finding a cool enough place to store my brews. I've been looking at buying 1-2 compact fridges to cleverly hide around the apartment but I had what I think is a good idea. What if...