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About to build either a tower or coffin box myself...but with 4 taps. Is there any good reason not to just get one bigger diameter copper pipe and put all the lines in there, or two larger pipes with 2 each? Also, assuming most people are using about 10' of line per tap, with probably 8-9'...

there was a clone recipe in an issue of zymurgy a few months back (the one with Pliny in it). I don't have a copy, but maybe someone here does.

Hydrometer halfway, not days. So sodium benzoate solution??? just repitch? make a big starter?

Yeah, I thought tonic water was just club soda with quinine until after I poured it in and THEN looked at the ingredients (smart thinking I know). I DID use massive amounts unfortunately, and the fermentation stopped less than halfway through...

Wow, thanks for all the great replies. The hypothetical brewer hypothetically used Tonic Water in his brew. I don't have a bottle handy but I suppose there is a good chance it had sodium benzoate in it, I don't suppose boiling would have done anything to that? I don't have my notes in front of...

So, hypothetically speaking, if someone were to try and do something creative in a brew, but accidentally ended up with a large amount of high fructose corn syrup in their beer (say from not reading the ingredients list on something)... Let's assume this beer did not ferment all the way (no...

I use a wine thief and kick up the sediment, but I don't stir very hard because I don't want to oxygenate it. so uhhh...light to medium vigorousness?

2 months ago I brewed an extract ESB (recipe below). After pitching the yeast I realized it was months passed the expiration date (damn lhbs!). I was a little worried it wouldn't take and would get infected. It was slow to start, but 3 days in it went absolutely crazy fermenting. By far the most...

I would really love to take a stab at Pike Brewing Co. XXXXX Stout this weekend and I can't find anything anywhere about a clone recipe. Their website lists it at a 1.073 OG 7% ABV Malt: Pale, Crystal, Roasted Hops: Willamette, Chinook, EK Golding 65 IBUs mentions hints of chocolate...

Alright, I am a semi-novice, this was probably my 15th batch or so, and until the last batch i've never had any issues 'til that last batch. It has been fermenting for 20 days or so, and I haven't seen any airlock activity in awhile.

I have a pumpkin brew in secondary right now. Its developed a white skin on top of the beer, looks like an infection. In fact looks identical to the last batch that I bottled, that one had sat in secondary for 3 months, so I felt like it was probably caused by that. I think the carboy I'm using...

I do have the ring, that picture was from one out of a bottle, so I know that they are infected, but they don't seem to be bad tasting, they are nasty looking though.... drink them through a straw maybe?? I don't think I could handle that.

Well I already did that, and then bottled, and now its in the bottles...

Do you drink the film? Do you use a straw?? Is mold not harmful?

yeah, i got advice to go with the Libby's canned pumpking NOT the Libby's pumpkin pie filling. My pumpkin ale is in secondary right now, its a nasty consistency but smells delicious.

Before bottling I had a white film on the top of my hefe (which i left in the carboy far too long), looked gross, but from seeing pictures on here i tried my best to siphon from under it, and it tasted fine (not that good but I think its from not controlling the temps enough on the hefe yeast)...

I used about 3lbs of fresh raspberries for my 5 gal batch of hefe, pretty strong flavor.

Also, depending on if you just added the top off water directly from the tap or if it was preboiled you may have to worry more about getting oxygen to the yeast, boiled water/wort doesn't have much if any oxygen in it.

Due to sheer laziness I left one batch of hefe in the primary for 3 months and a week.