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I'm going to play devil's advocate and say to go for the kegerator. I converted an old fridge into a kegerator before I started brewing. In fact, it was one of the driving factors to start homebrewing because I quickly got fed up with the prices and selection of kegs at the store. After just a...

Boiling in wort adds bitterness. Hop teas are for flavors and aroma. Right? Its two different methods for two different purposes. I don't really know. The only hop tea I've made is when I pour beer in my coffee mug and tell coworkers that it's tea.

I'm more excited to see how the hog turns out then the beer. A porter wort smoked hog sounds awesome. As for the beer, try to keep the process as simple as possible and maybe even have a backup plan. It sounds to me like you are opening your beer up to a lot of unknowns.

Where are you measuring height from? Top of keg?

Start hyping up the benefits of co-sleeping and attachment parenting. (For the beer of course. Get that baby sleeping in its own room as soon as you can.)

One sure way to ruin beer is to let it leak onto the floor. Sounds like you did what you had to do.

Did you try kicking it? Used chest freezers are cheap on CL. Maybe just make do with the ice jugs as you suggest until the heat from the wife lets up a little. I'd avoid any temporary or improved duct work to run an AC in an interior closet. Our IT guy tried to do something similar a few...

$60 for fridge AND a Johnson temp control is a deal. Buy that and a chest freezer. Use the chest freezer for fermenting and turn the fridge into a kegerator.

It sounds like you could also fix the problem by removing "IPA" from the name and just calling it a Honey Amber. Presentation is everything. That's only half joking. I've made a few (in my opinion) under hopped IPAs lately. I thought they were lacking, but others loved the lighter hop flavor...

Does anyone chill their wort in a ferm chamber? Not exactly a no-chill, but more actively try to cool the wort using a prechilled (0F) freezer and attaching the temp probe to the warm kettle/fermenter. Is that just asking to burn out the freezer?

If you ate fish every night, and your preferred fish was chilean sea bass, and the only thing standing between you and a school of sea bass was some deep water, the analogy would be close. I drink beer every day, and my preferred beer is a good IPA, and the only thing standing between me and...

What you are missing from the OP is that he can only afford one or the other right now. I'll cast another vote for the ferm chamber. There are other (possibly better) options for chilling wort, but a ferm chamber is the best way of controlling fermentation temps.

A kegerator is a kegerator. When beer freely flows, people will fill up their cups. I was buying commercial kegs before I started homebrewing, and they disappeared just as quickly if not quicker. If anything, I think people now leave more cans and bottles at my house. They bring them just in...

That's awesome. Where do your air lines come into the fridge? I can only fit two in my side by side, but I have the tank in there. That, and part of the deal with the wife was that the fridge would still be somewhat functional, so I left the drawers in for the kid's juice boxes. Thanks for...

Less friends = more beer. Therefore, being an ******* to everyone will save money on beer.

Thanks for the replies. It's hard for me to wrap my head around something that has online calculators and precise cell counts, yet is so arbitrary. I'm assuming my slurry is pretty "dirty", so I'm thinking 250ml will get my cell count about between 200 and 250, which is where Mr Malty says it...

This will be my first time re-pitching slurry. I was looking on mrmalty.com, and there are a couple of little sliders (like the thickness of slurry and concentration of yeast) that I'm blindly guessing at and change the amount to pitch significantly. I'm making a session IPA, so fairly low...

How do you get 6 kegs in a side by side? I'd love to see a picture of that.

Would chloramines come out more if boiled higher? The first batch I did on the stove, and the second was on a propane burner.

Rubbery/plastic is exactly it. It's not watery if that's how my original post sounded. (which would explain the Coors Light comment). It's the rubbery taste that reminds me of drinking water straight from a hose when I was a kid. Other than the drip from the chiller, the water come from the...