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http://www.homebrewing.org/SS-Kettle-Plug-12-NPT_p_2853.html Eh?

+10 gal NOT-toberfest +10 gal imperial black ipa +6 gal ipa +4 gal session black ipa +3 gal Belgian wit (32 gal) 27,508.5

Mine sit forever. Unless youve got some spiced beers or something with strange flavors, it should be ok.

So I'm extra cheap and I don't have any desire or funding to get a real pH meter. My jar of test strips has proven to be nothing more than overpriced confetti. Any reason these would be more effective? http://www.amazon.com/dp/B008BMJ8M0/?tag=skimlinks_replacement-20

I respect your decision to stay plastic, but I feel I have to say glass isn't that scary if you put the carboys in some milk crates. Any reason why you don't want to get new buckets? I've heard more good things about speidel than fast ferment. To me, conicals are more form and cost than function.

All of those ideas sound good to me. I've used maple syrup at bottling and still had trouble with getting the flavor to come through. Good luck! :)

Most cold crashing will be done in a few days. Longest I've ever done is a week. You can bottle it a little cloudy and it will clear more in the bottle as it conditions.

Do this. You'll be fine.

Chicken wire, you jerk. Make a column out of chicken wire. Just saying, there were a lot better options you could have chosen.

@bassclefbrewing I do all my spice additions within the last 5 minutes of the boil. Sorry that wasn't clear in the article. I'll do better next time!

+10 gal Not-Toberfest +3 gal hibiscus/rose wit 25,529

@YeastFeast Mine is usually a version of Northern Brewer's "Caribou Slobber." I add some extra c-60 malt (1/4 pound) and about 2oz lactose in a 5 gallon batch to get it where I like it. Since its your first, I'd say be very conservative with spices added in the boil and opt to add them in...

I did the same once, but instead of water it was PBW. Lessons learned, eh?

Stoked! I want everything on here. In :)

I'm not sure about wine, but for beer plastic is fine. I'm being cynical when I say they probably just want to sell you glass carboys.

In, please!

You can always cover the neck of your carboy with sanitized foil. Not quite As safe for your beer, but if you insist on keeping her around.....

Entering competitions would be the shortest route to honest feedback from beer lovers. If I were in your situation, I'd write em all off while cackling over delicious homebrew.

Not sure about 0, but it will definitely get the water colder than freezing. Mythbusters did this and I think it chilled a sixer in like 30 mins? Edit: why do you need it cold to bottle? Are you trying to cold crash for clarity?