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Where can I find? Can you link me?

Have been enjoying a lot of these hazy new england style IPAs from Other Half, Tired Hands, Bissell Brothers, Tree House, etc. Almost tastes so good its like drinking a glass of beer juice. Wanted to play with a recipe or two and was hoping someone could help. Looking for a recipe to try to...

I am just trying to find the best way to iconically differentiate the 3. What products to include in each. That's my real obstacle.

Should the extract drawing show a plastic bucket fermenter instead of the glass carboy?

Thank you, working on adjustments now. Any other feedback would be much appreciated!

No, hand drawing each of the three. Wanted to make sure it was accurate, so was hoping to get the "experts" opinions! :) Any feedback is welcome.

Here is what I have come up with so far. Please let me know your feedback.

I was hoping you could help me identify the basic equipment differences between the 3 extract, partial, & all grain kits. I'm using this for graphic representation of the three styles for a project, and are looking for some help from the experts. What I have so far is for extract...

The reason we wanted to transfer it to a secondary was to clarify the beer. Take it off of the yeast cake, and remove any of the sediment which is floating from the break. Should we just tackle this when transferring to bottling?

I am transferring two 1G batches we brewed, trying to better understand the effects of different hops in the same beer. We plan on transferring to a secondary fermentation vessel today, in order to take the beer off of the yeast cake, as well as remove some of the break which has formed and...

Can you elaborate here a bit. I just went to the site, and wasn't sure exactly what to look for here. Any help would be appreciated.

Ok, any preference between Plastic v Glass? Wide mouth v Narrow? Thanks for all the help.

I don't, but would be open to finding out more about what this entails. I do have a CO2 tank for our kegerator. Not sure what else is needed for this process, but any help is always much appreciated.

Brewed & placed in primary on 2/1.

Nassau County, Long Island. But would be probably looking somewhere else for the land. What were the names of the farms in Rochester, I'd be down for a road trip :)

In the process of researching the requirements to get a 1 acre hop farm off the ground. I was hoping someone with experience in setting up such a compact operation could help me with a list of what we would need such as tools, & equipment. As well as any available NY government incentives...

We have a stout in our primary, which is recommended to transfer to a secondary. However, our secondary is a 6 gallon glass carboy, and this is only a 5 gallon batch. Wanted to see what the recommendation is, in this scenario, do I keep it in the 5 gallon plastic fermentation bucket? Transfer...

A little help with how to read this, so this brew is an amber ale, and the fridge is at 32, so I should be at how many PSI, for how many days before its ready according to this chart?

Ok, just kegged a batch of Phat Tyre Amber Ale. Got the kegerator set at 32 Degrees, not in a rush, what is the best PSI schedule to follow. Should I just let is sit at 8-10PSI for two weeks?

I have a batch of Amber Ale which we have recently brewed. It has been fermenting in a fermentation bucket now for 4 weeks. I just checked the instructions and it was supposed to be transferred to a secondary vessel after 1-2 weeks, and then fermented in that from 2-4 weeks. If I am to...