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Are picnic taps more prone to foaming than real beer taps? I am having foam issues using 10' lines with the appropriate pressure and still getting foam all the time.

Long Trail Ale on a Vermont ski trip in the early '90s

You could add apprx. tsp. of priming sugar to each bottle

My sister has been buying 5 gal. glass carboys of spring water and distilled water, the deposit on the container is only $15. I got a couple of those

A brewer friend of mine tipped me off to a good, simple trick for getting labels off. Pour a little ammonia in with your water. I soak them in a five gal. bucket a few days, and have yet to find a label that could withstand it. Even Saranac.

While you're waiting, have you ever tried Ithaca Nut Brown? Its my favorite of the variety. I made this kit and it was good, but (unfortunately) not Ithaca Nut Brown good.

2.5 hours for me start to finish. I'm only on my 6th batch, but the last three times took that long.

That pilsner trubrew kit is my favorite so far in my short brewing career. Tastes awesome, but mine are also cloudy (chill haze only), along with a more amber color. Artbrewer, could you describe your boiling technique? That beer always comes out in a more amber color that a golden yellow...

Thanks Shaffer, I'll try that.

Hi guys first post, not to hijack this thread, but I have a similar situation: A porter, first batch. I think I left too much head space in the bottle (3" +/-). Hardly any carbonation. The fermentation was very slow as well (lazy yeast?). Do I need to top off the bottles and add more sugar...