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Hah! My wedding reception was at Cross Creek. Headed to T-ville for X-mas in a couple of weeks. Small world.

I'm fortunate to live in northern Colorado, so I just ask for "local" beers. Granted, that includes Coors, but it shortens the list considerably.

Howdy from Boulder, and welcome!

I don't see why you couldn't drill through the lid. There are no coolant lines to worry about. You might need some wood for tower base support, though...

Nope. Pitch away.

Make sure you read the entire thread or else your cider won't turn out right. :p

Not sure where you live, but my local Safeway sells RO water for something like $.89 / gal.

Any chance you can get the make and model # off of it? I'd be willing to bet that somebody has made a keezer out of most major brands and posted it somewhere on this site.

I've just started doing the 3-0-3 method, and the beer tasted pretty good as I was bottling it. By random coincidence, that's also the area code for Boulder, CO - home of the Brewers Association.

Up until the batch that I bottled on Friday, I'd been doing 2 weeks in the primary and then bottle. This batch (brown ale) stayed in primary for 3 weeks at a pretty steady 68 - 70F, and I think it tastes better pre-carbonation than my previous batches. So here's one vote for don't bother with...

Ok, so would taking the pot off the heat during the DME addition take care of this? I added pellet hops right before the boil over, so that didn't seem to work for me. I don't think the wort was any higher than normal, as I ended up @ 1.057 - about average for all the other brews I've done...

So, last night was my first boil over. Fortunately, it was also my first batch using my new SQ14, so it just made a mess on the cement porch rather than ruining my stove. This was also the first time I've used DME vs. LME. I'm thinking that has to be the reason, but was looking for some...

My fermenter is in the same room as our litter box. My theory is that the sanitation procedures should be strict enough that it doesn't matter what is going on around the fermenter. If cat crap bacteria are getting into your beer, then so are wild yeasts, wild bacteria, swine flu, etc...