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There's also a thread here on a DIY kit. Looks a little involved so personally I'd just get a kit or copy a kit and piece it together myself. https://www.homebrewtalk.com/f51/home-draft-mini-kegerator-231800/

Sure, here's one on eBay for the new style taps. I've seen other ones around but can't find them with a quick search. http://www.ebay.com/itm/BEST-CO2-CONVERSION-FOR-16-GRAM-TAP-A-DRAFT-Miller-Coors-HOME-DRAFT-DISPENSER-/160879233167?pt=LH_DefaultDomain_0&hash=item257526488f

I have the tap a draft system. It's fine for what it is but is nowhere near a real kegging system. I used a lot more co2 cartridges than indicated to keep the beer dispensing properly. There are conversion systems to use a paintball co2 tank which I'd probably be looking into if I didn't just...

It's will probably end up similar to an American wheat.

Keep in mind that the late addition and dry hoping will add almost no additional bitterness... only flavor and aroma.

Supermoss is a white powder but they would never give of 4oz of it. Just use table sugar for priming if you're really concerned.

Not to state the obvious, but you tasted before priming, right?

That's where I got the two I have. I've used them a number of times (even reusing the metal cap) with no issues at all. Maybe I've just been lucky but I trust them as much as I trust reusing normal bottles.

If I know I have excess I usually fill a growler and prime it.

Good luck! Try to get the grains out before the boil if you can but don't worry about it too much.

Are your thermometer and hydrometer calibrated? What mash ratio are you using? How much wort are you losing to dead space or leaving behind with hops, trub in the kettle?

Just be patient until the gravity stops dropping. Maybe move the fermenter to a warmer location if you have to do something.

Interesting. That would explain my experience when I tried this a few times. I left the carboy outside on a cool night then bottled in the morning. What I found was that the beers would take longer to carb up (3-5 weeks instead of 1 or 2) but that eventually (after a couple months) they would be...

US-05 is fine for an American Wheat. Any "American Ale" type of yeast will work since you're looking for something clean and dry without much yeast character.

If you stored the bottles at room temperature for four week they shouldn't get much more carbonated.

I think every is talking grams here, not ounces. Otherwise you all pitch a ton of yeast.

I would get a few stopper, airlocks, etc. They're cheap and good to have around for starters, etc... or if you break one.

Be careful if you use the maple extract... it's easy to over-do it. I tried making a maple blonde and added the maple extract at bottling. I added a little at first and kept tasting and adding more. The problem was in successive tastings I got a little immune to the maple flavor and ended up...

Everything old is new again. HOMEBREW Digest #782 Mon 16 December 1991

You could bottle at that gravity without concern over glass grenades. That being said, I would leave it in primary for at least another week before going to secondary (if desired.)