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Most freezers run the refrigerant all around the box, so the temperature would tend to be uniform no matter how you divided it. You could put some sort of heat source on the fermentation side, hooked up to another temperature controller. With the keezer side set at 40F, a brew belt might be...

Yikes! That ingredient list looks better suited to an 8-9 gallon batch. In 5 gallons, you've got something that looks more like a doppelbock than an Oktoberfest. Your standard Oktoberfest has OG in the 50's, and IBUs in the 20's. Any bigger than that and it starts to turn into something else...

Gravity should end up being the same. Your hop utilization would be different, and you might get slightly more caramelization and Maillard reactions on the smaller boil. So the end result wouldn't be exactly the same. I'm not sure the difference would be noticeable though.

Briess is an American malting company that makes a Munich-style malt. http://www.northernbrewer.com/brewing/brewing-ingredients/grain-malts/base-malts/briess-organic-munich.html

There's an answer. And it's called epMotion!

Another vote for #2. Logo #3 would look fantastic in color, but in black and white it doesn't stand up as well.

I use the braid from a 3/4"x12" water heater supply line (Lowes part #25204) in a rectangular 40qt cooler. I've never had any problems with my hose staying rigid. :ban:

Chalk up another vote for American Pale Ale.

Southern Tier Unearthly is at the top of my list right now. Big and balanced.

Aw man, what a tease! When I saw the title of this thread, I got all excited expecting to see a label with a tardigrade on it.

I think the word you are looking for is "meme".

Do you have Windows Firewall enabled, or some other host-based firewall or antivirus software installed? Perhaps that's blocking your inbound traffic somehow?

Also, some beer and liquor stores will let you buy mixed 6-packs of whatever beers you pick out for a fixed rate. Sometimes that can save you a little money over buying a bunch of singles.

Both Sam Adams and Flying Dog sell mixed 12-packs of their beers. This gets you 2 bottles each of 6 different beer styles to try. And the bottles are definitely reusable for homebrew. That's a pretty cost-effective way to try a variety of different beers. Although both brewers make some nice...

Keep in mind that carbonation also lowers the pH of your beer considerably, and adds to the sourness. So your lactic acid will "bite" more once the beer is carbonated. I'm in the process of making my first Berliner Weisse as well, using only lactic acid for souring (I'm a lazy noob). For a...

Be advised that some freezers have their own, built-in anti-short cycle circuit. On mine, the way this circuit works is that if someone attempts to short-cycle the unit (e.g. momentary power outage), the circuit will trip and the compressor WILL NOT come on again until the unit has been powered...

Hefeweizen is a great choice for a quick-turnaround beer. 2 weeks in the primary, then 2 weeks in the bottle/keg is all you need. Austin Homebrew is doing a Haiti-relief-sale thing right now, where they donate all the proceeds from some of their recipes to help out in Haiti. They've got a...

See if you can find Samuel Smith's Yorkshire Stingo. Definitely worth a try.

They often serve Berliner Weisse with a straw. If you're drinking it with the syrup it's nice that way.

I'm new to this whole water chemistry thing myself, so take my comments with a grain of salt... I think some of your calculations and assumptions may be incorrect. Based off the data in Palmer's book, I get that adding 1 teaspoon of baking soda to 10 gallons of water will contribute 33ppm Na...