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Also, I've seen the dry rice yeast (Chinese I believe) for pretty cheap, does the end product end up similar this way?

OK you folks are very smart, you're right it was coming somewhere from the ball-lock connector. Which is frustrating, because it is a new piece, this was my first time using it. I bought a stainless steel one since my last plastic one broke after a couple of years, thought I might get more life...

After my last beer was tapped out, I noticed a small amount of beer coming out of the side, where the plastic and metal meet. Is this something I can fix easily? Wasn't sure if I could just smother some silicoln caulking on it and call it a day. Ready to keg the next batch and didn't want it all...

Thanks, I think I'll have to try the stainless steel one. Acidrain, I was referring to a line of plastic that runs vertical down the piece of the tap, it appears that it was two halves that were somehow connected, and it is from this vertical seam that beer leaks.

Hello, Currently I've been using this ball-lock keg tap: http://www.cornykeg.com/catalog.asp?prodid=668623&showprevnext=1 And after only a year, it has begun to leak through the plastic seam. I don't mind paying more if it means getting a better quality product, do you have any suggestions on...

I'm using a false bottom. I'll check for holes, and make sure everything is tight. Thanks.

Hello, I've been brewing for a couple of years, but have never had this problem before. As I am recirculating the wort into the mash ton, the wort I get back is still full of grains, and I have recirculated many times. What exactly can I do at this point? Any advice?

OK, you all made some good points I'll scrap adding raw lemon and stick to just the zest. Any suggestions on how much zest to add?

Interesting, I didn't expect it to affect the fermentation since it's been in there for about a month now, but I guess that makes sense. I'm still relatively inexperienced. Maybe I'll try adding 1 lemon and some lemon zest? I tried a glass of it after moving it to the second fermentor, and...

*bump* Anybody?

Hello, I have a hefeweizen sitting in my secondary fermenter, and wanted to try adding lemon to it. I've read on other posts that with fruit you should use 2 - 4 lbs of fruit for a 5 gallon batch - but lemon is a pretty potent fruit, would 2 - 4 pounds be too much? Has anybody here...