u/Blackdiamond27x

▲ 1 r/AskNYC

NYC rent stabilized lease corrected downward after years. Other tenants got reimbursements but we haven’t heard anything

A few years ago, my partner and I moved into an apartment owned by someone who was very close to our family. We signed a lease and paid rent consistently for several years in nyc.

Location: NYC

Recently, after the owner passed away, attorneys/property management reviewed the building paperwork and discovered multiple units are rent stabilized and apparently some registrations/paperwork were not handled correctly for years.
Everyone is now getting new official rent stabilized renewal leases with recalculated legal rents.
Our rent dropped by almost $500/month under the corrected lease. Some other units only changed by small amounts. We also learned at least one other tenant received a reimbursement check for prior overpayments after the recalculations.

What’s confusing is that nobody has discussed reimbursements or prior overpayments with us, even though our rent adjustment was one of the largest in the building.

Some additional context:

there were occasional concessions/free months years ago,

the previous owner managed the building very informally,

the current owner seems overwhelmed and financially stressed,

and my siblings and I inherited a minority ownership interest in the property itself (though we are not involved in management or monthly finances).

I’m not trying to start a lawsuit or escalate things. I mainly want to understand:

Is it normal for some tenants to receive reimbursement checks while larger discrepancies remain unresolved?

Does receiving a corrected stabilized lease generally imply there may have been a prior overcharge?

Should this issue be raised directly, or is it common for these things to be addressed later?

Does inheriting a minority ownership interest complicate or weaken a potential reimbursement/overcharge claim?

Mostly looking for perspective from people familiar with NYC rent stabilization rather than aggressive legal advice.

Edit: FYI - I did the math and the delta on how much we “overpaid” is 22k over a few years.

reddit.com
u/Blackdiamond27x — 2 days ago

Can’t achieve lacey open crumb (even with high hydration)

Trying to figure out why I’m not getting that super open/lacey crumb.
Recipe:
315g King Arthur Bread Flour

35g whole wheat flour

280g water

85g 100% hydration levain

7g salt

Technically around 82% overall hydration including levain.
Process:
Started autolyse around 8am with flour + 260g water

1.5 hour autolyse

Added levain at 10am

Added salt + remaining 20g water at 10:35am

5 coil folds every 30 min starting 30 min after salt

Bulk fermented at around 73F

Finished bulk at 7pm

No preshape. I dumped the dough out gently and did a very light final shaping to try to preserve air

30 min room temp proof, then overnight cold proof

Using King Arthur Bread Flour + a little whole wheat because I thought the stronger flour would help support a more open crumb.
The bread tastes good and gets decent oven spring, but I’m not getting that really lacy/webby/open interior structure I see from some bakers.
What variables would you look at first?
Fermentation?

Shaping too tight?

Not enough strength?

Too much handling during shaping?

Hydration?

Overproofing?

Underproofing?

Curious what stands out to more experienced bakers.

u/Blackdiamond27x — 7 days ago