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Yeah, I've had a few batches smell like sulfur while fermenting. It's normal, don't worry about it. I remember someone once said on this forum, "If you smell that coming out of your airlock, then it's not in your beer anymore!"

Probably. I'm not 100% sure with what that kit includes. It's meant to add a second regulator onto an existing one though so I would assume so.

It's the connector piece and a second regulator body.

If you want to get really creative, an ultrasonic distance sensor mounted inside the keg pointed down can measure liquid level and feed into an arduino.

IMO, I like having a dual regulator, being able to serve at one pressure and carb at another is nice but it's totally not necessary. I wouldn't spend anything on a new regulator setup yet. You can absolutely just start with the regulator you have, buy a manifold (or even just some plastic T's...

What I do is buy some 3/8" clear vinyl tubing from Home Depot, slide it over my 3/8" copper hose, and zip-tie it down. Then, heat up the other end of the tubing with hot water so it's soft and flexible, and slide it over a 1/2" hose repair connector ( also available at home depot for a few bucks...

Up here in Canada, I use 25ft of 3/8" copper, and can cool 5 gallons from boiling to ~80f in about 10 or 15 minutes running my garden hose to it.

Could this just be a by-product of something like irish moss in the boil?

Was this the last of the three buckets you racked? It's possible that you just got all of the sediment from the bottom of your boil in to that one bucket.

How much wort did you have that you added to the 3 gallons of water? Did you take any gravity measurements? It's entirely possible that 3 gallons of water was too much. I'm assuming you're talking about an extract batch?

Take a look in your local classifieds. Things lke kijiji and craigslist are excellent sources to pick up used carboys. Although alightly larger than what you need, 5 and 6 gallon carboys can be had for very cheap (like 10 bucks a piece of less if you look). That way you'll be able to step up to...

I guess a good way to think about it is with all of that pushing OUT, it's pretty hard for any bacteria to push their way IN.

I have to say one of the most useful purchases I made for this was a 4qt thick plastic measuring container that I picked up at a commercial food supply place. It's like this...

I've been lurking on here for some time, but not really posting. I've been making extract and partial mash recipes for about 8 months now. I decided to step into all-grain brewing mainly because it's a heck of a lot easier finding grains locally than extract or partial mash kits. I wish I did...