https://www.midwestsupplies.com/the-carbonater.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c5205&gclid=CIjOq4DnvLYCFQvnnAodU1IAxw
If you are serious about brewing beer i suggest just getting a kegging setup. you can start off with 1-2 keg setup for not too much...
I suggest that you put your fermenting vessel in a water bath and buy an aquarium heater i think the one i got was around $20 it has a temperature regulator built into it. there are different wattages, obviously the higher the wattage the more warming power you have. you can insulate your whole...
http://www.probrewer.com/vbulletin/showthread.php?t=24441&highlight=nano
read this article. It will help you. This is a local guy down here in louisiana.
based on what i know about peppers. 1-2 lbs per gallon would definitely undrinkable. my suggestion would be to chop fresh peppers and add them to secondary. you can use vodka but limit your vodka use to avoid that nasty taste.
This is a thread I started. ill delete it and post up the larger pictures here instead.
me and some fellow brewers wanted to make a cool tap wall, after some brainstorming we came up with a small boat on the table. we got a canoe donated with multiple cracks and holes. so a little glass work...
We put the kegs in horse throughs and iced them down. Not shown is we covered up all the lines and kegs with a white drop cloth. To keep cold in. And then we put ice in the canoe on top of the lines.
did you let it sit at room temp to let the yeast create your CO2? If not, your yeast was dormant and you have sweeter beer because your yeast couldnt be awake at low temps to eat the sugar and create CO2
a guy in our brew club does a roasted coconut porter and just a coconut porter. both are really good and he uses shredded coconut i believe. I do not remember how much.