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Any updates? My brother in law and I just brewed a 120 min clone today from yours and scottland's threads. The only difference with our was that we used the san diego super yeast and the guy at my store talked be into eventually using champagne yeast, which it looks like will die at about 18%...

Where / how did you do the inline sight glass?

Any thoughts on using a large stir bar, I will be using 8 gal aluminum pots as I will only plan to be making 5 gal batches.

Great pics, thanks for the idea!

That is how I would be using it...I thought that agitating the water around my coil would help with the heat transfer, I was thinking a large stir bar??

Forgive my ignorance what is "brutus style"?

Pics would be great! Where did you buy and if you don't mind my asking how much?

Title really says it all, does anyone do this? How did you accomplish? Thanks.

Great help, thanks for all of the replies. I will try these suggestions. Anyone care to share their hop schedule for a great IPA? Also, would I use the 5.2 stabilizer with the gypsum?

First want to say thanks in advance for the help. My IPA's are missing that "bite" that you expect from a really hoppy beer. I've posted the recipe below. Not sure if I'm not getting real good hop utilization or maybe more bittering hops needed. 60 mins 0.75 Willamette pellet 60 mins...

The other option is to get those and throw some cheap insulation on them.

What if you bottled them, would they keep longer? What about the losing carb issue? Thanks!

After a few weeks in the keg the IPA I brewed is starting to lose it's bitterness? Has anyone else experienced this? Also, I serve the beer at about 8 psi and the beer is losing its carb? Not sure if it matters but I make smaller 3 gal batches. Thanks!

Sure did, you go to the charlotte store?

Bought two keg and beverage set-ups from ebrew...they are great, very helpful. Gotta support the LHBS!

The temperature of the fridge will not change the pressure in the keg a whole lot (ideal gas uses absolute temp). Same thing happened to me...I had a leak that I didn't find. Check ALL the fittings again.

The gas can be stored in the fridge without issue and I leave the regulator set at 12-13 psi when carbing for a few days, works great.

Just what the title says...bad idea? I don't imagine it will do anything to the flavor or even how the yeast works on my IPA. What say you guys?

+1 on the above, I do the same.

Just remember things could always be worse...after a batch cooled turned by back and turned around to see the dog with its head in the pot...I just dumped the batch. Ahhhh I do enjoy this hobby.