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Buy a typical kitchen probe thermometer. This should be in the circa $15 range. If it does not have a waterproof looking tubing covering the wire of the thermometer, go over to the aquarium section (you know what store you're in) and get some tubing that lookes like it fits over the probe...

That story just makes me kinda happy. Thanks.

Blowoff tube + every time = not having to worry about this. Seriously. DF90 Clone = sounds tasty. Me = drunk on Ginger Brown ale brewed using a blowoff tube.

We've done that and it's been fine. Like mysterberto said, it's probably a lot less exposure ot O2 than regular bottling. Also, you have to figure that the beer off-gassed as you racked to the keg, displacing at least some of the air in the headspace.

I think I'd wait, mostly to ensure that the keg is sealing, since presumably your keg is new-to-you too.

And if you're going to bottle condition it, I wouldn't even worry about that, since you'll be generating more yeast in the bottle.

Yes, and it just depends on what you want your base style to be. I'd probably add the chilis to secondary, or if you're not doing secondary, then to the primary after the bulk of fermentation is done.

One of those should be totally done, and the other is almost totally done, so if you haven't had a blowoff by now, I'd think you're fine in that regard. Putting the fermenters in the bathtub is a sensible precaution, however. Having them get colder now that fermentation is done or largely...

National Teach a NY Kid to Brew Day. Just kidding, of course.

As long as you're satisfied that fermentation was fully complete, this is actually a good thing, in that it will help with clarification. In the case of your 1.000 batch, I'd say it's done, and it's fine. In the case of the 1.010 batch it may or may not be done depending on the recipe/yeast.

I voted for AG, because 1) it's fun and 2) it'll keep your ingredient costs down so you can afford the kegs! However, I would understand if you went with kegs first then AG.

I don't know about the time. Never really noticed any difference. Just keep in mind that unless you have a big glass, if you have a bottle conditioned beer in a bomber then have two glasses handy (even if you're not sharing!) when you pour. It's really hard to pour, set the bottle down and...

Bring 'em upstairs and let them warm up. That'll give the yeast a better chance to do their job.

If you're going extract, and I see why you would, DME is supposed to keep longer, so you're on the right track there. Vacuum sealer. Humidity + DME = rock. A hefe in higher temps can turn into a banana bomb. Start looking for a yeast that can handle higher temps and some variable temps...

Oh, and ingredients-wise, I'd probably plan on ordering a few batche's worth at a time and having them shipped to meet you someplace. When you're in Europe you should probably go from European suppliers.

I used to live aboard a 44' sailboat as a teenager, and I was a yacht broker here in Annapolis, once upon a time. Never brewed on board, but I did have a listing for a brokerage sailboat that had a tower built in above the icebox/refrigerator. The owner was a homebrewer who would bring a...

+1 to the Vinator. Very awesome. Squirt your pre-cleaned and pre-rinsed bottle with StarSan or whatever and then put it on a bottle tree to drip. StarSan doesn't even need to dry. Iodophor, does, I think. If you lack a bottle tree, then your diswasher rack will work nicely for holding...

We use Saran Wrap wall the time to seal around our blowoff hose (which we use every time). I'm thinking Saran Wrap over the enclosure with a rubber band, then pinprick it. CO2 will go out but bacteria in dust won't fall in. This will give you time to go get another bung. As long as you...

American Cream Mild?

Now if they'd made it with the lettuce as an adjunct I'd be impressed/terrified.