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Boil kills everything. Right?

If you really want to use bigger containers for bottling use 2 liter soda bottles am keep them out of the light. No risk of beer grenades and shards of glass everywhere. Plus you can tighten those caps pretty well to get a good seal.

1st pour warms upon the tower. Also longer lines would help. 10-12 feet.

Just built one of these with the same fan.No soldering. Speed controller already built in. Use a box I already had. Easy as pie. Cost total about $25 bucks.

I would get some HVAC duct and tie that into the fridge. Run you beer lines inside that with a small fan (computer fan) to keep the cold air circulating.

b-brite or oxyclean for cleaning physical dirt you can see. Once that done it's clean. Clean being safe to eat of off. Star-san is to sanitize. killing the bacteria, spores, yeast what not that you cannot see.

Always do less on the summer. Harder to keep my germ temps down. Plus its hot as hell outside standing next to a pot o boiling wort I like to cranck them out from about Oct - May.

Per Brewing Classic Styles: Its mainly a flavor thing. Oats in general add to the mouth feel and body. Untoasted they don't add much oat flavor. Toasted to golden brown they will add some oat / biscuity flavors. I always toast mine when making oatmeal stout. But I think you can go either way...

Yeah to fast. Longer lines to restrict the flow or back off on your carb pressure.

A bunch of crap. We get I don't know how many 100s of channels and if I turn the TV on I hardly find anything worth watching. Hardly watch TV anymore. I getting ready to cancel cable at the end of the month when our contract is up. Save 100 bucks a month.

I not only whirlpool every time I transfer. I also boil it. If boiling is good during one part of the process it must be good everywhere in the process. I boil my mash. I boil before and after pitching yeast. I boil before transferring to the secondary and I boil right before I bottle it. Kill...

I have seen a pic of someone doing this but don't remember where. But why would you do that when you could just get a sanke coupler.

Just natural car with corn sugar if you will leave keg at room temp for 2-3 weeks. I do it all the time and works great.

It's done. Or at least slowed way down. Let it sit another 2 weeks and bottle.

What makes you think it's not looking good. Take a HDTV reading and then taste it.

Lately I have just been getting on turntable and letting it jam out for me. There are 2 or 3 rooms there that I enjoy.

I have used Nottingham and S-04 with good success on Foreign Extra Stout

I sample for gravity readings in a separate vessel will not be the same as in the main vessel.

I have on one occasion sprayed my arm down with start-san and reached down to the bottom of the bucket with wort in it to retrieve the rubber gromet. Beer turned out great.

What kit and what + quantity ingredients do you have? We could prolly give you instructions based on that.