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+1 to a turkey fryer and new SS pot (at least 9 gallon/36 qt). That would give you the ability to due a full boil for a 5 gallon batch.

I've never had an infection, so I can't say definitively that this is infected, but it seems like it. Are you dry hopping in the primary or moving it to secondary and then dry hopping? If so, could be something growing in racking tube, hose, etc. This would explain using two different bags but...

No problem. Good luck!

Sounds about right. When building my keezer I also went with the 525SS due to the many positive reviews. It was a great decision! My understanding is the shank size is more about the length. 4", 5", 6" long, etc. You choose the one depending on the thickness you are going through. Since you'll...

Did you put keg lube on the o-rings? Are the o-rings new? That will help seal it up. Also, bumping up the pressure (30psi) will help push the lid up to get a tight seal. Finally, try pulling up on the reralease valve a few times to re-seat the o-ring to get a tight seal.

Okay, that's a good temp. Give it few days to get going.

Did you rehydrate before pitching? What temp was the beer when you pitched? Also, it can normally take 24-72 hours to show fermentation activity, with the alcohol present in your beer already, I'd suspect a re-pitching could take longer. (although I've never re-pitched so that's a guess) Oh, it...

I add them during secondary. Here's my procedure: 1. Freeze them 2. Thaw them 3. Put in large nylon bag 4. Put in bottom of ale pail 5. Rack beer on top. I usually leave them for at least two weeks and then rack to a third (tertiary?) ale pail. The tertiary helps get any blueberry...

I use a bucket, so I can never see if they settle on the bottom, but if you had visible activity when you poured them from the "starter" into the ferementer, you'll most likely be fine. RDWHAHB.

I have some experience with limes. I zested a few into a small amount of vodka (just enough to cover) and let it sit for about 3 weeks. I then strained the zest out with a coffee filter and added the vodka/lime to taste at bottling.

I think conditioning involves just giving the beer time to "come together". I also think a lot depends on taste. I usually do a 3 week primary and then bottle or keg. Bottling is great for conditioning because I won't crack one for 3 weeks, so it's generally pretty good. Kegging, on the other...

Welcome to the hobby! I started out just like you with extract and then moved to All-Grain. Here are a few thoughts: I'd try to find a local homebrew shop in your area. They'll sell a kit, but also be able to give lots of advice. Otherwise, most the kits are pretty similar. Some things to...

You can also look for the temperature set screw on the wine fridge and adjust it. This thread talks a lot about it for various freezers, but I was able to find the screw on a wine fridge and turn the temp down. I got it so low, it was freezing things. The downside is you have to play a lot...

Yeah, I guess I should clarify my other post - I've poured boiling water in during mashout with the grain already there to absorb some of the heat.

I use an old Coleman 52 qt cooler. No melting or warping and the temps hold great. I've dumped boiling water in as well with no ill effects.

I use hop bags that I pull out while chilling. Then I dump everything into the fermenter. If I used whole leaf hops, I'll pour through a strainer. This also used to be my aeration methond before I got a oxygen stone.

Yep. I pretty much followed this: http://billybrew.com/kegerator-collar

I attached the freezer lid to my collar, but I've seen pics on here of folks attaching collar to lid. I did the outer collar/inner collar build you mentioned. Yes, one reason is it can be lifted off and basically be a freezer again. A second reason is I felt like the "mechanical" lock would...

I've gotten a few orders from Keystone Homebrew. They are located near Philly, so you could have your item in a day or two. Shipping for my last order was $13, but they have recipe grains that can be purchased by the ounce and list a variety of maltsters. If I recall correctly, hops are HopUnion...

I've only brewed one pumpkin ale, but I put my pumpkin in with my steeping grains. I didn't let it go to the boil or fermenter. Honestly, most the flavor comes from the spices you'll use anyway, and a pile of pumpkin into your fermentor will really increase your trub losses.