The source is irrelevant, it's your water chemistry that matters. If you don't have chlorinated tap water, I would just use that. I add gypsum to my water, especially important with IPA.
My favorite fall beers would be Oktoberfest, porter, scotch ale, and American brown. I've started becoming partial to dunkelweizen as well.
It's all personal taste, but in general I prefer the shift to malty beers- in preparation for stout season
Copper- the deposit is not a purchase price. Those kegs are owned by the brewery, or microstar. Only paying the deposit means you are stealing from the brewery.
Why did you put gelatin in the keg rather than the fermenter? When I add fininings I will rack off them into a keg. Maybe I'm wrong but I'd think your first few pours would be a lot of sediment. Then again I don't use gelatin often
A smackpack is not a starter in the sense that it does not increase cell counts. It isn't some obscure nurient soup either; it's simply yeast metabolizing in anoxic conditions- meaning no cellular reproduction. In other words, if you activated the smackpack and then opened the pouch you would...
A bucket isn't very expensive. Either are the plastic water jugs for water coolers. I know some people who enjoy 1 gal batches, but in my opinion it's not worth the trouble
I have made a saison on a Wednesday afternoon and served it at a BBQ that Saturday. Promised to make my brother a beer and totally forgot till the week before. Turned out good though, and I went home with an empty keg
I personally feel that unless you get into freezing temps, you will still have enough yeast to carb. You could always just lengthen your primary if you are worried about sediment
I'd be careful with the barefoot brewing. I've spilled boiling wort on my foot and wound up in the ER. Not a lot of fun. Since then I brew with boots on- pro brewers have certain brewing gear for a reason