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Unsure about drilling the holes out to 1" diameter. The issue is that I'd likely have to remove some brass coverings and match new brass shank coverings.

I am not really concerned with the value of the tower. It is unlikely to be worth a whole lot beyond the value I have for it personally (which means functionally). I'd ideally like to replace them, but I don't have a clue how I would go about doing that.

I'm trying my hand at refurbishing an old brass mushroom tower. So far it's been going ok, buuuut all the shanks are chrome-plated brass (as far as I can tell) with all the chrome eaten/worn away on the inside which touches the beer. I worried about letting the beer sit in contact with this, so...

The real question is: did they already make the previous leasee pay to replace the bottle? If so and the previous leasee abandoned the bottle, then moral ownership here seems dubious.

Can't you age it in either the keg or bottles?

I agree. To my tastes, Hopalicious is one of the most drinkable, flavorful beers.:mug: Unfortunately, I'm not sure how to go about even attempting a cloning.

Would a commercial keg not be cheaper, easier, and likely taste better than re-kegged canned beer? Unless you don't have a commercial coupler...

Do you just put enough pressure on to set the seal as if you were simply kegging it, or do you somehow affix an airlock?

I think that brewing beer is about the experience, right? It's about experimenting, etc. You've obviously tasted some green beer when you were a new brewer. Apparently enough to make you a staunch supporter of waiting and being patient. That seems to me to be some of the most important...

I'm pretty sure this applies to most any beer. The point of this hobby is to expend effort doing something you find interesting, possibly finding something better than what is bought...

Agreed, anything related to home brew labels should be under fair use

Is there an advantage to natural carbing? I understand that allowing the beer to age more can help its flavor, but you can do that regardless of whether or not you are naturally carbing a beer. Or is it important that you reactivate some of the yeast during natural carbing?

I see that...then you'd have to look more carefully at their rules about using other people's art, etc.

...I'm in a worse situation...I have 0 taps installed...so 0 combinations

I'm not a legal expert, but I don't think this is entirely true. BUT for a label on a bottle of beer you can't legally sell, I don't think you have to worry about images you use.

I'm relatively new to brewing and have recently been in a similar situation. Brewing only one beer in a brewday is definitely a good idea for us beginners, but the question becomes how long to wait before brewing the next batch. There are many errors that one can learn to fix quickly and method...

2^5 = 32 combinations (assuming you can either include or not include each beer in equal amounts). Although, taking into account the proportions of each type of beer, there would be essentially infinite combinations.

Another thought is that what else you eat and drink besides the beer can affect how it tastes.

Brilliant! This is awesome.

I use glass carboys as my fermentors and I'm wondering what the best method to obtain samples for hydrometer readings is (for the purpose of determining when to bottle/keg).