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The struts work pretty well. I initially tried some rated for 120lbs and they were way too strong and would push the whole freezer back when they opened. I swapped them for 60 pounders and those work better. It still takes some muscle to lift the lid and get it moving, but once it’s up, the...

And this is the final-ish product. It's far from perfect and I'm sure there are still some things I might tweak and adjust, but so far she's working pretty well. In total, I can't even begin to estimate the number of hours I put into this thing. Especially if you count all the time I spent...

The inside of the keezer will hold 5 ball lock corny kegs and a 10lb CO2 cylinder. I have a Y-splitter to run gas to a 4 gauge manifold and the 5th keg. Also inside the freezer is another computer fan for air movement and an Eva-Dry dehumidifier. Haven't had any moisture issues thus far.

I wanted to make sure the coffin box was fully accessible from both the back and the top. This makes it relatively easy for me to get to the shanks and fittings without having to squeeze my hands into any small places. I made a back panel out of 3/4" plywood and attached some handles, latches...

By now, the lid of this beast was getting pretty damn heavy. I'm still using the original hinges that were attached to the freezer. In order to ease the load and help keep the lid from falling while working on the kegs inside, I attached some gas struts. These were rated to 60lbs each, I...

Next, I moved on to the tiling. Going into the build, this was the part that I was the most apprehensive about. I had done a good bit of woodworking in the past and felt comfortable with a lot of that. But I had never tiled anything before. In the end, this turned out the be one of the most...

Once the box was completed, I started working on the next phase for the lid. I got a piece of 1/4" Hardiebacker board and cut it down to size, including an opening for the drip tray. I then glued and screwed some small 2x2 boards to the underside of the OSB so I would have more surface area...

Once I had the subfloor attached, I started building the coffin box. This started with more board milling and panel glue ups. I then cut holes in the face plate for tap shanks and dadoes in the side panels to hold more OSB for the tile backsplash. I made another wooden frame to support the...

After this, the focus shifted towards building the lid. I wanted to attach the top of the keezer to the lid in a way that would allow it to be detached in the future if necessary. This way, if/when the freezer dies, I could in theory buy a new freezer of the same dimensions and swap it out for...

The panels were then attached to the frames using metal brackets, bolts, and threaded inserts. The threaded inserts are nice because they give you a secure fit, but with a lot less risk of cracking/splitting the wood than plain screws. Theoretically, I could also remove the panels from the...

I then milled up some more boards for the frames and created some tongue and groove fittings with the dado stack. The panels were placed into the frames with small rubber bead spacers and glued up. The double panel was a little tricky to get clamped up on my own, but I managed to get it done...

Boards were milled and glued up into panels and cut down to size. Then using another jig with a sacrificial fence, I made them into raised panels. These panels were sanded and finished first with a coat of danish oil.

This was the original frame that I built. I left a lip around the perimeter for the panels to sit on. It was rock solid, but I figured out pretty quickly that it would not work. Unfortunately, 2x4's from the big box stores are nothing close to straight, and there was no way the panels would...

A while back I bought a bunch of rough cut Sapele boards to build a nice wine chiller credenza for my wife. As I got into that project, I just couldn't seem to keep the panels from cupping in my warm and humid workshop. So that project was scrapped. I had long been wanting to build a nice...

Had a pizza with Spanish Serrano ham and green olives with fresh basil at a cafe just down the street from the Basilica in Budapest last night. Paired it with a half liter of Pilsner Urquell. Went down nice and easy.

I brewed a couple 5 gallon batches of beer for a summer party we're throwing in August. I have an IPA and a Saison - both around 7% ABV. To give them a little extra summer flavor, I decided to add fruit to both - fresh mangoes to the IPA, honeydew melon and cucumbers to the Saison. Both...

I've done it both ways with success. The theory is that if you add a large sugar addition early, the yeast will selectively choose to ferment the simple sugars first, and the fermentation may stall out early leaving the more complex sugars behind. Ive made several batches with small sugar...

#3. Looks the cleanest. Sent from my iPhone using Home Brew

Looks like this yeast is a beast. Brewed this 2 weeks ago, OG was 1.070. Kept it at 66-68 for the first 5 days, then ramped it up a degree or two every other day. It's now sitting at 76-78. Checked my gravity and it's already down to 1.005 (8.5% abv). Not sure how much further she'll take...

Brewed this yesterday. Wanted to do a step mash starting at 148 and stepping up to 154. My step only made it up to about 150 though, so it was mashed pretty low. Efficiency was on par with what I usually get, and OG came out to 1.070. I pitched the Jester King dregs in with my starter, which...