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I use a lightbulb with the same setup you have, just throw a t-shirt over my Carboy.

This doesn't quite answer your question, but the main use for commercial beer kegs around here is to convert them to keggles. That's what I'd do with them.

I've been going back and watching old eps recently. Really great stuff in there. Not sure if it's just because Dawson and Keeler left, but the recent ones pale in comparison. I did just find Dawson's blog - The Beer Engine - http://thebeerengineblog.com/ which is great but not BrewingTV

Speaking strictly from my latest experience doing a 90/-, I got plenty of flavor from just malt and yeast. It's possible my 90 min. boil contributed some slight caramelization. I'm sure more people could help if you post your recipe and what type of yeast you used.

Simplify! No need to start w/pumps and multiple burners. I have 1 $70 turkey fryer that doubles as a boil kettle and HLT, 1 converted cooler for mashing, and a bucket. I started even simpler, on the stovetop, doing smaller batches.

This July I brewed a 90/- Scottish ale kit from Northern Brewer that turned out to be my best beer yet. I've only been brewing since January - 8 all-grain batches - and this was the first time I pitched more than just a smack pack - I pitched two. I was also meticulous about changing out the ice...

Inspired by this thread, I'm currently cultivating my own batch of wild (hopefully) yeast. I left a mason jar with a hydro-sample's worth of fresh wort, covered by a hop sock, out under some blueberry bushes overnight. This was in southwest Michigan. After around 12 hours I brought it back in...

I've only done one batch so far, but I just drained my first runnings into a bottling bucket until the BK was available again.

More images:

I've been doing 1 gallon batches - 5 so far - since January, and finally got enough equipment together to do a 5 gallon batch this past Sunday. I decided on EdWort's Haus APA, due to its simplicity and glowing reviews. I'm using a turkey fryer burner w/7gal pot that I got an Menard's. The pot...

Cheers! I started with a tripel as well, and now a month and a half later I have 5 recipes under my belt. Sounds like your pipeline is going strong!

Thanks for the encouragement. I don't know when I'll have a chance to get over there and really dig into this project, but when I do I'll be sure to post pictures of what I find. I think the plan for me now is to start gently trying to disassemble the system to clean and take pictures...

It is not refrigerated, but I don't think it's in the budget to modify things to that degree. Maybe if it was in my own house... But I was thinking more along the lines of putting a couple corny kegs in buckets of ice or something for a single event at a time.

This antique bar with twp taps and a bunch of dry-rotted rubber hoses lives in my parents' house. My dad has never been a big beer guy, so has never looked into getting it working again. Now that I've started getting into homebrewing, I can't think of anything cooler to do with my beer than...

I posted this in it's own thread previously, but I love the concept of having a central place for results pics. This is my first brew - Brooklyn Brew Shop's "A Well Made Tripel" all grain after 3 weeks of ferment and one week in the bottle.

I just started brewing in January after my wife bought me the Brooklyn Brew Shop recipe book, and just this weekend I opened my first bottle. I used the "A Well Made Tripel" 1-gallon kit, because it was one of the two available at the time. I followed the instructions in the book to a "T"...