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Great pics and info. Getting ready to do something very similar myself.

What does everyone do for dry hopping if you're using the spigot? I really like the idea of using the spigot to transfer to my kegs, but I'm not sure about dry hopping in bags/mesh. Just wondering what everyone else does.

At my computer now - this is the fridge http://www.target.com/p/Emerson-Dry-Erase-Door-Compact-Fridge/-/A-13294189 It won't hold anything by itself (except bottled beer). You'd have to take the door off and extend it. It's on the small side, but for $45 if you're looking to do a small 2...

At Target in Atlanta and they have a ton Emersom 2.8 CF refrigerators on clearance for $45. Just thought I'd share. Great for building a fermentation chamber. You can probably find these at many stores.

Vital Spark Ale while in Scotland last year. Absolutely the most bitter beer I've ever tasted with nothing to complement or finish it. I love a bitter IPA, but this was like eating whole hops.

It should all ferment out, but sugar can sometimes add a "hot" taste. So try to ferment low and give it an extra week in the carboy/bucket.

Adding 1 lb. of table sugar would do it as well, without changing the flavor too much. Should be any issue adding the watermelon at secondary. However, easiest way to do it would be ferment to finish in primary and add flavoring in the bottling bucket.

I made nutty-gnome's recipe and posted my comments today in the other thread - https://www.homebrewtalk.com/f75/watermelon-ale-167129/

nutty_gnome - I did an extract version of your Watermelon recipe about 6 weeks back and tasted it this past weekend. Wow! My wife wanted me to make this and I was hesitant, but I'm so glad I did. I used the LD Carlson Watermelon flavoring. I made a 3G batch and bottled 6 as a plain Hefe - added...

Was thinking of making one - I guess I'll wait a few weeks.

I'll add my thumbs-up to the Vinator recommendation. One of the best and cheapest purchases you can make. I can place it on top of my bottle tree and sanitize a case of bottles in a few minutes.

I've used Ringwood once and it was a slow starter (maybe 48 hr).

Bottled drinking water. Temp was 68-70 constant. Fermented during Feb/March and we keep the house at 69. Temp in closet is constant 68. They sat two weeks in bottle at 68. Moved the case to the garage after that, and the temp has fluctuated from 55-70. joetothemo - You may have hit upon...

Beersmith is invaluable to me. I rarely do a 5G batch, but with Beersmith I can input a 5G recipe and then convert down to a smaller size. It's also great for replacing or substituting ingredients. You can add/subtract until you get your ABV, SRM, IBUs where you want.

I fear my third batch is going bad. I brewed the recipe below. Recipe: Indian Brown Ale TYPE: Extract Recipe Specifications Batch Size: 4.00 gal Boil Size: 3.00 gal Estimated OG: 1.076 SG Estimated Color: 23.5 SRM Estimated IBU: 44.9 IBU Boil Time: 60...

Bummer. Guess I need to head to Mid-Town and pick up a few packs of some stuff before it's all gone.

Use this link to see if they've got them near you: http://goo.gl/OuJXv If it says limited availability - they usually don't have it. Definitely call to check.

Don't know if this qualifies, but where I grew up - there was a natural spring just down the road. I remember drinking the water all the time growing up. So... Brewed a 1G pale ale with Falconer Hops using 1.25G of the spring water. Bottled just last week, waiting to taste.

Alrighty, I'm going to try this as my first partial mash/BIAB recipe in a week or two. Back in 2003-2004 I went to a web developer conference in Seattle and I remember having pint after pint of a local amber beer with a lion on the label and African in the name. So, after recently getting into...

What size was your mini-fridge? Looking to do something similar and want to use a 1.7, if I can. Thanks.