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Hey y'all, we've been receiving all the entries and there are a ton... just a heads up for anyone in the area that the judging is taking place at our NYC brewery. Anyone interested in stopping by to say hello do let me know! :mug: - Rich / Head Brewer, SingleCut Beersmiths, singlecutbeer.com

Myself, I find the half-gallon growlers too much beer to go thru, unless I have friends/company. But most times when I've picked up a growler that ain't the case and by the 3rd day it's lost a lot of carbonation and is not as good. Wasteful! I tend to prefer the 1-liter size. Much more...

I just picked up a nice freshly canned stash. I'd like to trade for ONLY: - Kern River Citra - Pliny Please email me at: richbuceta at yahoo dot com

Our brewery is proud to support the 25th Anniversary Party for Socrates Sculpture Park here in Queens. For those of you that haven't been to one of our tastings, this will be your best opportunity to see what our beers are like (we'll have over 15 different varieties on tap, representing our...

I've been using 3787 as my goto for Saison, Belgian Pale and Dubbel and it works well by varying ferm temps for each respective beer. Is there another strain you guys like that has this sort of versatility?

Long story short: Years ago, knowing I deeply disliked my then career (advertising) I decided to pursue my love of American Craft Beer and homebrewing. I became a brewer in a fairly large local microbrewery. Eventually I quit to open my own brewery. I am now in the process of...

Meaning there isn't a slave roller. I am so done with the slave roller not drawing grain in between the rollers when I go to Maris, etc. Anyone?

I'm considering getting a firkin to make some cask ale. However, I can't see myself going through a whole cask of beer very quickly, so it'll sit around for weeks at the very least. I'd imagine there will be a 'blanket' of CO2 over the beer throughout the ales lifespan, so the beer won't...

Let's start a thread on some truths encountered through homebrewing. Here are 2 of mine: - Any time you brew a dark beer/stout, somehow there will be splatters that you'll continue to find on walls/tile/etc for weeks if not months. - Those splatters that you didn't notice, will be...

This is easily my favorite 'Winter Ale'. They dry-hopped it up considerably this year and it is amazing. Any ideas out there what that dry hop/aroma is?

I brewed an Imperial Stout (OG: 1.106, FG: 1.029). I've got it in a oak barrel and tho' it finished as it should have it's pretty dang sweet for my taste. So I thought why not use this beer to experiment with sour aging - the bugs will have plenty to chew on. I was thinking using Wyeast 5526...

You don't see it on tap very often here in the NE... well I had it (have had it before) and I really like it. If it was labeled 'Smithwicks' instead of 'Bock' I bet it would get a lot more cred.

Austin just announced it: http://www.austinhomebrew.com/product_info.php?products_id=13069 How is this different from S-04?

I've got an oak barrel-aged beer I'm considering dry-hopping. My inclination is to not use a citrusy aroma-type hop. So I'm thinking maybe: - Santiam/NZ Hallertau combo - Perle - Nelson Sauvin (leaning this way) - EKG/Styrian Goldings - Maybe Simcoe, but it's a touch grapefruity for...

I brew a wide range of beer, and harvest the yeast and go up to 10 generations generally. I've used Pacman and 1056 with great result. But I now wonder what other alternatives are out there that could work on a wide range of ales? Something reliable, flocs reasonably, and attenuates...

Is it like a cost of entry as a pro brewer that you grow a beard and resemble the UniBomber? And c'mon, if I see one more dude wearing overalls...! :cross:

Man, talk about you've seen one you've seen 'em all. Same friggin' crap beer on tap at every one of them. Here in NYC there are about a million of them and everytime I walk into one (because there is no craft beer pub in the area) I'm immediately depressed by the same tired old atmosphere and...

OK, I understand what chill haze is and how to combat it. Here's my process: - I use Whirlfloc, I personally don't think it does much, but I do use it. - After a dyacytl rest, I'll crash the beer down to 32 degrees for 3 days - It then gets filtered thru 2 plate filters (the first course...

Anyone with experience trying the two? I've been using the G.Western and it is good. I've used the Rahr before, and tho' it's nice malt, it was really dusty... I haven't used it in a while so I can't speak to a true A/B comparison with the G.Western so wondering if anyone has an informed...

I'm drinking it right now and it is quite good, a Cascadian Dark Ale. Anyone have any info on a recipe? One of the few CDA's I've had that I've liked...