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If you were to brew a Saison or a beer with Kveik yeast, no worries on temperature control as they like to be warm or even hot.

Why would it make a difference when the water was added?

I have a box that fits four. Just needs shipping label.

Price reduced $30 each, located in North Alabama

I picked up a 64 ounce Ukeg at a local discount store to go with the one gallon size that I already had, brand new in the box. They are nice for going places with beer. Keeps the beer cold and looks cool

You win.

After distillation, the stuff that is left is nasty, from what I understand.

The OP used rennet tablets to start the process.

The pepper may mellow over time, but I'm doubtful. Consider brewing another beer with a similar recipe. Omit some of the spices, the pepper in particular, (the ginger can come across as hot as well), then blend it in the glass. Pour a bit of this one and top off with the other. I brewed a...

My first keezer worked fine in my office where it sat for a couple of years. I bought a kegerator and simply moved it basically across the driveway to the garage to be a freezer again, no real bumps or jolts, and it died on me.

Sounds like a plan, although it might be on its way out and might not last long in that task either. It would be smart to keep a close eye on it while fermenting, if like you say it got up to 100 degrees, it could be bad news for a batch of beer if it were anything other than a saison, kveik or...

Time to be looking for another freezer. If it had food in it, as you know, the food would need to be a good bit colder than that.

Fermentrack does a good job of automating fermentation.

It should have yeast as well. Just checked, yeast is extra.

It should be fine. It created a lot of foam during filling, but after you moved the connector and it continued to fill, things likely settled out.

Interesting design UWinemaker: Winemaking Kits & Home Wine Making Supplies although I feel that the tap should be changed out to one similar to what is on a bottling bucket and a bottle filler should be used, but that's just my opinion.

or minimally make sure it is in there?

I would think that just running some malt through would knock the rust off. It would just add a tiny bit of iron to the beer, seems like a win/win.

I just threw up a little bit in the back of my throat, thinking about this. Brew the stout, put the pumpkin on the mulch pile.