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Easiest would be Arduino or Raspberry Pi + DS18B20 sensor (loads on evilbay), there are libs for this sensor and it's fairly easy to get going if you've had some coding experience.

i would think the 20kg limit is based on the assumption you are attaching to plasterboard and not solid timber

Just recycled about 60 longies ... might have another 30 sitting in a crate, I'll take a look.

The infamous KK 2200W screw in element boils 30L but not rolling unless you can insulate really well.

Unless you're doing complex documents (in which case Word is crap) or HUGE spreadsheets (Excel too slow) google docs or skydrive docs does it all, the latter I believe can even open doc and xls files... and it's all free and in the cloud.

Not even worth 15c !!!

If you like it sweet and happy with the lower ABV you could bottle and pasteurise or kill the yeast some other way. Never tried that method personally as I just keg it when it's around 1.020 to slow the yeast right down.

I've got a simple english pale ale on top now with Styrian, Amarillo and Cascade... it's a winner, even my mother in law enjoyed it and that's saying something!! Around 30IBU, with a mix of hops late in the boil. Might depend on the crop of Amarillo... 2-3 years back from memory it was really...

I would aim for a 1L starter at approx 1.040 , but it will probably still be ok with something smaller. Can pitch it all at high krausen or decant and pitch... don't stress it'll still make beer.

I'm only paying 21c / kWH ... even then we use the A/C sparingly!! Fan and cold beers work pretty well..,

Had the same experience, 150g cube hopped... even after a decent time in primary and CC I still managed to get hops in the keg. After several beer out post cleans... I gave up and just settled on a very slow pour. Mind you the hop flavour is awesome....

Few options -use LME instead of dex (never tried) -back sweeten with juice post fermentation (will need to kill yeast with heat or chemical means) -chill when at desired gravity... i did this recently... once 1.020 i kegged at 2C and force carb - could possibly ferment further but not likely...

Has been as low as $40 for JW Pils/Ale ... so $1.60/kg $60 odd for Marris or equivalent

If you're looking for some inspiration for an experimental brew... http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/strange-brew-10-of-the-weirdes.html

Not enough gluten in the flour?? I used the Defiance bread flour... it's high protein like the "OO" stuff you get at supermarkets. My dough is always on the wet side so I get fluffy soft edges. Less water gives a crustier edge.

Why would you bother? If you can't afford kegs, just keep your fermented beer in the fermenter/cube at 2C for 6 weeks. When you're ready to drink, drain into keg and force carb it, drink next day.

Minor detail missed - apple TV has Wi-Fi so you'd need an Ethernet dongle of some sort

I should say I mostly brew IPAs with this method, up towards 60IBU... my last attempt was really good, 100% Munich, 120g Cascade in the cube... the maltiness balanced the bitterness really well, plus loads of citrusy aroma. Maybe aim for 40 IBU or tad less?

100-150g of cascade/simcoe mix into the cube... no kettle additions..... dry hop if you want.

I've got an esky mash tun (26L approx) and an older alu 35L pot (with tap) which can be fitted with the heating element... I started with these years ago... even tried to sell a few times but no interest... If you're happy to pick them up, they are yours in exchange for a few beers... also got...