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You'll be near the Ginger Man so check that out but for my money you can't beat the Pony Bar. The taps rotate quickly and most of it is local. The staff ought to be able to tell you what is available in bottles.

Just a blanket will be fine. You're just trapping the heat generated by the yeast activity. Once active fermentation slows, it'll drop to room temperature even with the blanket. I'm sure a heater would be better since you'll have control but I've never used one.

Saisons want to start low and finish high. I keep it cool, about 65, on the first day and let it rise on its own. Around day 3-4, I'll wrap the carboy with a blanket to trap the heat in and let it finish the week in the low 80s. This way you'll get that spicy finish without the alcohol heat.

I peel them, cut them into chunks and freeze before adding them after primary slows down. Pound per gallon. Comes out great.

Definitely want to mash low. 148 is good. Consider a 90 minute rest. You're going to this bone dry. FG should be below 1.010. I let it start fermentation at 68 and free raise it to above 80. This way you don't get a harsh alcohol hear but you'll get the nice esters. Also encourages high...

I have a Belgian tripel OG/FG 1.080/1.013 which spent 28 days in primary followed by three day cold crash and bottle conditioned. I used 6 oz corn sugar by weight. Opened my first one tonight after 41 days and it is sweet apple cider. It was outstanding before bottling. Nothing like the final...

A few ounces of maltodextrin next time ought to do the trick.

Are you sure there isn't a leak in the airlock? I agree it's most likely counter-pressure. I only ask because I found a repeating empty airlock and it turns out it was a slow leak.

The Thirsty Quaker is opening on Tuesday (Feb 25) in Jersey City. Full homebrew shop, craft beer, wine, liquor. Very knowledgeable staff. http://thirstyquaker.com/

Use pure pumpkin .. NOT pumpkin pie filling. I used two large (29 oz) cans of Libby's. Dumped them in a roasting pan in the oven at 350 for an hour and then added it to the boil with 15 minutes to go. Worked very well. When I did it, I added spices directly to the carboy after primary...

top gun

I'd like to pack a couple beers in my check in baggage this weekend. I'm worried about the risk of losing a bottle cap either from change in pressure or rough handling from the airline crew. My FGs are 1.010 and 1.012 and both were bottle conditioned with about 1.5-2.0 volumes (2.5 and 3.0 oz...

I have an old (mid 90s) laptop gathering dust. I'm sure the fan is too small for a stir plate but does anyone know if the magnet is useful? Not sure if those differ from the desktop kind.

I found this one in Japan a few years ago.

I'm usually a fan of secondary but not for hefe. You'll want that a little cloudy.

Here's my Brewer's Assistant

I'm in the same boat as you. I can't attach a chiller to my faucet and I don't get very cold water anyway. I got an ecoplus pump from amazon which works great. I pump tap water in a bucket through the chiller until I get the wort to 80 degrees or so and then add ice to the bucket to get the rest...

Morebeer recently opened a warehouse in Pennsylvania. I bought some ingredients from them and got them within a week even using the free shipping. They don't carry everything however, some things have to come from California. Not sure about yeast.

It won't beat the chest freezer but check out the Cool Brewing fermentation cooler. Works really well and won't make a mess like a swamp cooler can.

I'm a huge fan of the Cool Brewing cooler. https://www.cool-brewing.com/