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Sorry, didn't see the posts until today. It's holding great with all the weight, those hinges are tough! I've now got 3 towers on it and 6 kegs full, much better than just 2 kegs. The next project is a nice drip tray, but it's hard to find something long enough to accommodate all 6 taps.

looks great, can't wait to see if finished!

Update- After a few weeks in the keg the yeast aroma has gone, I must have accidentally picked up some transferring it to the keg. I'm still not getting a lot of the spices, but I've decided to leave it alone. It's still a great beer, I think messing with it at this point is asking for...

Point beer does it. But as far as doing it on a home brewer lever, sounds too expensive to be worth it.

I built one with a tower because I like the look. If it's going to be near a wall though, it's going to be a major issue opening it up to change out kegs. I don't have any problems with cooling the tower or foam on pours. I've since expanded and added 2 more towers and a few more kegs.

I get my grain from BMW, so I don't have much control over it. But I haven't noticed an appreciable difference just looking at it.

I have brewed about 20 AG batches and I am now starting to have problems with my sparges sticking. I have a 5 gallon cooler with a SS braid, I usually mash about 1.5qt/lb. I have never had any problems with stuck sparges in the past, but about 5 batches ago, I noticed that they were running...

You'll be fine, it's happened to all of us. Cruise around Craig's list for a while, you'll find one for cheap. I didn't get an extra tank until a few months ago, but it is great. No more lifting the tank and guessing if you have enough for an hour boil.

The coriander was in for 10 and the GOP and orange for 5. I had a few glasses last night and as I was getting to the bottom of the glass (after the beer had been the glass around 30mi) I noticed the yeast smell fading. I still didn't get any smell from the spices but I could notice the taste...

It sounds like you are accumulating co2 at the faucet and that's why you are pouring foam at the beginning of your pour and then it clears up after that. I'm guessing that when you had the cobra taps, they were stored at the bottom of your kegerator. Any co2 that came out of solution would...

Just tapped mine the other day, clear as a bell.

Just tapped this tonight and I think I did something wrong. I substituted the pepper for GOP but kept everything else the same. I'm not getting any of the spices and there is a very distinct yeast aroma that isn't very pleasant. I'm thinking of giving it a few weeks, if it stays the same...

Boulevard is a must, don't miss that one.

These are good also

The wife and I went the day it opened, man was it packed! We didn't want to wait for a table so we just stayed to try their beers, which were great. I'm not sure about their food but the beer and the atmosphere was great. I"m looking forward to going back and having dinner there.

If it was cool and sealed for the 20 days you should be fine. I wash mine immediately after racking but other than that it's identical to my process and I wash my yeast from every batch with great results. It's the best money saver I've found so far.

I went there last weekend. It was a good tour, very informative. It's a husband and wife running the place, they take you through their brewing process and give you a few samples of their latest beers. It lacked a lot in atmosphere though, not as interesting as some of the other breweries in...

Thanks for the info, I'm going to try the apple wheat in a few weeks. Your thread was very interesting to read. I've saved a sixer from every batch, maybe after a few years of brewing I'll go back and do something similar.

I usually use S05 but I'm thinking for this beer it is going to attenuate to much. This was a sweeter beer with plenty of apple flavor. Will the S04 attenuate less and leave this beer a little sweeter than the S05? Is S04 going to give it too many esters?

I recently toured New Belgium, great tour by the way, and they had an apple wheat that I wanted to try and clone. I emailed them for help and this is what I got. Hi Brian Thanks for the kudos. The malt bill was pretty simple. About 2/3rds of it were pale malt, and the other 1/3rd was...