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Had it left over from an apfelwein batch i made ages ago, then didn't have a chance to brew for about a year. When I got back into it, I bought a new bag for priming, having forgot about the old one. It was like finding gold when I realized I still had it, since I had just spent an hour cleaning...

I wait 3-4 weeks in primary on my amber, then toss them into the bottle and wait another 3-4 weeks. They are always pretty damn clear and taste great. I wouldn't bother going to a secondary unless you're planning on dry-hopping/adding fruit, like Revvy said. Too much hassle for little-no reward...

I almost always get 48 bottles out of a 5 gal batch. But that includes about a bottle taken out for gravity reading/taste testing. I usually don't siphon all the way down to the cake though, in order to prevent too much sediment from dropping into the bottles during carbonation.

That's what I thought/hoped. Thanks.

Well, I'm all set to bottle my pale ale and just realized that I didn't pick up any dextrose at the HBS yesturday. I do have about 2 lbs of old stuff that's been sitting in a measuring cup from maybe 2 years ago in my basement covered in saran wrap. I was wondering if it somehow looses it's...

I second Brew-Wine. Just started going there after getting too frustrated at Beer and Wine. Had the same problem with the yeast (2 years expired though I didn't notice cause the price tag was conveniently placed over it). He's always so friggin grumpy when you ask him a question about anything...

I second the pin-up holding the mash paddles. Maybe some hops/barley in some convenient places on her. Wish I had some sort of artistic talent :( That or "RDWHAHB"...

If you're going to a carboy, just hook up the tubing to one of the bungs on the carboy cap and suck out the other one. Thats how i transfer to my primary from the kettle. After siphoning, I just reclean the cap and your mouth never comes in contact with anything important. If you're going to...

I'd leave it in there for at least 3 weeks minimum (since it doesn't sound like you're going to secondary) to let the yeast do the rest of their work (cleaning up any byproducts they made during fermentation). When you do plan on moving it to another vessel, just take readings over the course...

On my last amber, I let it sit in the primary for 4 weeks and then bottle conditioned for another 4. I have made the recipe a few times and this was by far the best. I'm usually 2-1/2 to 3 weeks primary and 2-3 weeks bottle and this made all the difference in the world. It sucks to have to...

More for me :)

Dogfish 60min is pretty much my go-to commercial beer. Never really noticed any inconsistancies, especially fromthe same 6 pack, though I'll generally drink all 6 in the same manner and not switch from glass to bottle, etc. With something like an IPA, I can see how drinking from the bottle could...

It ain't all bad, but I'm currently looking to get out as well. Been here for 22 of my 25 years.

I'm not sure of what kind of places you have around there, but I used to work at a metal recycling company and I'd come across 30-60ft spools of brand new copper tubing all the time that wasn't selling and companies were just trying to unload it for the cost of the copper. Might be worth it to...

I also leave it in the primary for somewhere between 3-4 weeks, though you can bottle as soon as your hydrometer readings stay at about the same gravity for around 3-4 days (assuming that the readings are within the proper FG range). Anything longer than that is not necessary, but you may find...

What did you end up brewing for the forth batch?