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Hi everyone-- I posted this on the sampling/critiquing forum, but since it's somewhat time-sensitive, I'm posting it here too (higher traffic). Hope that is okay. My girlfriend and I are moving from Harlem to the Lower East side, and we are significantly downsizing our quarters. I have way...

Hey everyone-- My girlfriend and I are moving from Harlem to the Lower East side, and we are significantly downsizing our quarters. I have way more beer than I realized (it's easy for stuff to get lost in closets when you have a lot of closets!), and while I'm willing to move it, I would be...

Hey guys-- I'm going to be brewing a not-quite-double IPA next week, and I'm looking for some quick feedback. My goal here is to focus on the hops, so I'm not going for either a lot of caramel or a blast of alcohol. I'm also trying to make something that isn't quite as dank as some of the...

Hey guys-- I'm seeking some feedback on a tripel recipe that I put together. I've taken a look at a number of tripel recipes, and I'm trying to hit somewhere between totally classic and progressive. My main concerns: *I want to make sure it finishes pretty dry. After trying some...

Hey guys-- I found out that the delicious (nonfermented) cider I've been getting from my local farmers market is actually nonpasteurized, which I understand is the best kind to use for fermentation. So I'm wondering if anyone has any advice on making a graff, which I understand to be...

Hi everyone-- October is the best month for me to brew really clean beers, basically because of temperature. I don't yet have real temperature control, but by putting a carboy next to the open window in my NYC apartment and using ice and a water bath, I can fairly easily maintain temperatures...

Hey all-- I like Flying Dog's Raging ***** a lot, and in general, I like both Belgian beers and American IPAs. I have some ingredients here I'd like to use, rather than go out and buy new hops/yeast/grain, but I'm wondering what you guys think of a recipe along these lines. In particular...

I was going to make a split batch of the same 6-gallon initial saison wort, and ferment 3 gallons of it with 3711 (the famous French saison yeast) and 3 gallons with 3724 (Dupont saison). Unfortunately, my LHBS was out of 3711. I'd still like to make a split batch, and it's still a few days...

This may be my best batch to date. It's delicious and balanced. Despite some initial gravity samples that seemed too dry, I now understand that this beer achieves a delicate balance between its fruity esters, bitterness, and residual sweetness. The low final gravity means it's drinkable, and...

This is one of my first truly original recipes. It's a summer beer that is designed to be low in alcohol but high in flavor, but it gets there by a slightly non-traditional means: the addition of guava paste to the beer at high kraeusen (as well as one whole guava late in the boil). The...

Hey guys-- So, uh, I would appreciate some advice with a somewhat strange recipe here. I'm loosely, but not solely, inspired by what I've read of Kentucky common, and the idea that maybe it was sour in the past (when it existed). But I'm just trying to brew something "American" and "rustic."...

Hi everyone-- I just got some Motueka and Pacific Jade hops, and I wanted to try them together in a fairly simple APA recipe that will bring out their flavor. I'm not trying to do anything fancy here, but I'm curious from those who might have used these hops before how this recipe looks...

I just found out that I was fortunate to be selected as one of the 30 brewers for this year's Brooklyn Wort (which apparently is on September 8th now, not August 17th). Anyone else brewing for this? I've never been to one of these things; what's it like? I understand from looking at last...

So I brewed a Belgian dark strong two weeks ago, and I just took a gravity sample. With an OG of 1.080 and an FG of 1.012, I've got the alcohol I wanted, but I overshot my FG, and the beer is a bit drier than I would have liked. It's good, and probably would fit some more...

Hey guys-- So, I'm hoping to try to brew a lower-ABV but high-flavor Belgian pale ale for the hot days of summer. When shopping recently for sour oranges and panela at a Latin grocery (easy to get that stuff in Washington Heights!), I couldn't resist also buying some guava paste. So my...

I was thinking of making a sessionable Irish red, but I'm also interested in making a beer with substantial rye character. Although I love Irish reds, they can be a bit subtle for some people. I figured rye was a way to up the ante slightly on the flavor without messing with the color, hop...

Hey guys-- I am about to brew a Russian Imperial Stout--it's basically going to be this recipe (https://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/), though with a few minor modifications based on what was available at my LHBS. One question...

Hi all-- I'm looking to expand my production a bit. Ideally I'd be looking for one or two 6 or 6.5-gallon carboys, but 5 gallons could work too. I live in Harlem but work in midtown, and I don't have a car, so NJ, Westchester, or LI (or even eastern Queens) is probably out. Thanks!

Hey everybody-- I had been looking to do a black IPA for a while, but I'm planning to have a late-spring beer party, and I didn't want something quite that dark. So I have been toying with the following recipe, which would be (I hope) more of a dark amber color, with a hint of roast and dark...

So I have a few Belgian bottles sitting around, and I was hoping I would be able to use some of them for the wit that is currently in the carboy. But I don't think this will be my primary method for bottling in the future, so I'm a bit reluctant to drop $65ish on a cheap floor corker. I...