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The rubber washer between the tap body and spout on my intertaps are needing replaced after a year of use. Has anyone measured the intertap o-rings and washers and identified the McMaster part numbers for replacements?

I've built a similar stand. I'm trying to figure out the easiest and best way to clean the filler before/after use. What is your process?

For the traditional recipe, how long should I boil the decoction prior to adding it back into the main mash?

Has anyone done a low alcohol version? say less than 4.5 %. If so, please let us know what you did and how it came out.

It has been noted that the yeast is underpitched by about 20% as to stress the yeast a little for more ester production. What is the base pitching rate assumption? Is it 1.0 or 0.75 million per ml per Plato? I've seen both used. I believe the Mr. Malty calculator uses 0.75.

What has everyone done for bottle priming? I brewed the new world recipe several months ago and am getting ready to bottle. Should I pitch a new pack of the yeast, do a starter and pitch at high K, pitch champagne yeast, do nothing?