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If you are going to Brooklyn there are a couple newer breweries that are definitely worth checking out. The first is Three's brewing, they have a focus on farmhous/wild ales and IPAs. Also, they have great food from varying restaurants around Brooklyn and its always tasty. The second is Other...

So I think I will have space for a kegerator after I move. I definitely want to have one dedicated tap for sour beer. I was wondering if a keg used to store a sour for the move could then be sanitized and used for clean beer after? Would I just need to replace the gaskets and rings?

I'll have to check the gravity on them and see if it's low enough to bottle. I was hoping to bulk age them a little longer before bottling though.

I am in a similar situation, but I am moving across country from New York to California. I have a Flanders red and a lambic that are around 5-6 months in now. I do not have the option to keg, but if I flushed with c02 and put a solid stopper on would they survive the trek?

I planted a centennial rhizome last year in a pot and trimmed it down in late fall. It was a pretty cold winter here in New York and I think my hops died. How long does it usually take for them to sprout? I cleared some dirt around the two stems that I trimmed back and they were both...

I snagged a vial of ECY20 and I want to brew both a Flanders red and a lambic. What is the best way to pull this off with 1 vial? I was thinking of starting with the Flanders red and letting it go for a month or two, then rack it when I have a free carboy and use a portion of the cake to start...

So I made a 1L starter on a stir plate 3 days ago and I was surprised to see that a little over 24 hours later I already noticed some activity. This morning when I woke up, the starter was much lighter in color and smelled very Belgiany. I did some research and found out that allagash actually...

I am planning on brewing an IPA next weekend and I was thinking of making an extra gallon to do a separate 100% Brett fermentation. I just picked up a bottle of Allagash Confluence and I really want to use that to ferment with. I was wondering if I need to make a low gravity starter and step it...

Thanks for the reassurance Coff. I didn't think it would take that long to show a change, but I'm sure the Roselare and dregs will eat away t the remaining sugars.

I brewed a Consecrstion clone 2 months ago. I mashed high(156) and fermented with abbey ale for a week, cold crashed and transferred to secondary with currants. The SG was 1.018 when I transferred and I added a smack pack of Wyeast Brett L. I just checked the gravity yesterday, after 8 weeks...

I am brewing a saison today with yeast I harvested from Allagash Saison bottles. I'm going to let it run it's course, transfer to a secondary, then add the Lochristi blend from The Yeast Bay. I was wondering if I should make a starter first or just pitch directly. It is a blend of 2 Brett...

I was fermenting at 68 and I'm about to bottle. OG was 1.050 and the SG was 1.011. I'll have to compare with Allagash and Ommegang side by side after it's carbed. So far it tastes delicious. Also I just started building up some yeast from Allagash's new saison. So far I've stepped it up twice...

Sorry to hear that you didn't get great results from harvesting. I would think the white would be a good candidate for harvesting since it's low OG/SRM. If you decide to rebrew in the future you could give the northeast abbey strain from yeastbay a try...

You should make a bigger starter for a California common. I would say at least a 2L starter, but you don't need to worry about the temp. It might be better if you could cold crash and decant before pitching. Otherwise it may give you slightly fruitier flavors, but I doubt the starter wort would...

A couple of days ago I began the process of making this beer. I didn't buy the kit from morebeer, but I've used this thread to create my recipe. I hit my OG right on 1.074 and I just checked the gravity today and it's at 1.020 so I began cold crashing to get ready to rack to secondary. I just...

I ferment in glass carboys, and I just bottled a Pliny the elder clone that was dry hopping in the same carboy after a soak in oxyclean and I didn't see or taste any problems. Sent from my iPhone using Home Brew

So it appears there was another underlying issue here. I opened a bottle yesterday to see if the off flavor had diminished at all and it turned out to be a gusher. It tasted just as bad, if not worse, than before. I opened another bottle out of curiosity and that too was a gusher so I took a...

I had the LHBS crush my grain and I asked for it a little finer, but maybe they crushed it too fine. I used the calculator on brewer's friend for gypsum additions. It was 12g for 8.5 gallons of mash water. The Ca levels in my water are pretty close to 0, but maybe I'll back off on the additions...

Heres the recipe I used: Ingredients: ------------ 3.00 tsp Gypsum (Calcium Sulfate) 11 lbs Vienna Malt 1.75 lbs Munich Malt - 10L 1.5 Pilsner 1 oz Nugget 90 min 1 oz Columbus 15 min 1 oz Palisade 10 min 2 oz Nugget @Flameout 1 oz Simcoe @Flameout 1 oz Nugget Dry Hop 1 oz...

A few weeks ago I made a nugget nectar clone. It was the second time I have attempted altering my water chemistry, but I only added 3tsp of gypsum to the mash. I am relatively new to all grain and I BIAB, but none of my other brews have had any off flavors. This one is pretty astringent, still...