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eanmculty, from the reading I've done you only need be concerned with not covering the areas of the fridge which are used for heat dispersion. Some fridges actually disperse heat through the top and side panels. Hoping others can add more.

Honestly never thought of that... I have plenty of styrofoam / insulation around!

Here are some photos of the chamber at its current state (almost finished - still need to stain it). Here is the chamber from the exterior. It did fit through the door to get it into my basement. ;) Front door open. I snapped these photos while racking some items in the chamber, hence...

I had seen other posters use laminate counter top but the only sizes I can find are 4'x8' sheets. The tiles are a good idea... I think I have some laying around as well.

will do... gonna crack one open end of this week to taste. all looks well thus far. i noticed the liquid in the bottles was a bit hazy the first few days after bottling... guessing the newly added yeast was doing its thing. they look crystal clear now!

Thanks, I'll have to look into the WR outlets. Also thanks for the note on Damp Rid / Baking Soda. This unit is going to reside in either the garage or basement, but the wife still wants it to look "nice". We are going with a mahogany stain to match other shelving in our basement...

Yea, the wife just bought the stain last night... going with a dark mahogany. Probably the 1st fermentation I'll use this for is my 2 batches of wine in Oct/Nov. Will probably need my heating unit setup by then.

One item I am still trying figure out is what to use on the floor of the chamber to distribute the weight of the carboys... I was thinking, worst case, to use 2 1x3's as rails. What does the greater community suggest?

I've finished up the chamber over the past few weeks. Took some pictures along the way but haven't had time to get them posted until now. I didn't hear much in terms of others and outlets inside of the chamber, so I decided to move forward as planned. I'll continue to monitor once I start to...

Took a sample and the flavor was there. I added the bottling sugar (the gravity was still a little higher than I would have liked so I only added about 4/5ths of the bottling sugar). I also supplemented with some additional yeast. Gave it all a good shake and bottled. We'll see how this one...

That is a good point... and one that I did not really think about because I have seen other builds with outlets inside the chamber. Can anyone comment on outlets they have wired inside the chamber and how it has been?

Got my STC-1000 in the mail today and quickly drafted up my wiring. My thought here is that I will have a 2 gang box that sits on the outside of the chamber and a 1 gang box that sits on the inside of the chamber. The 2 gang will hold the temp controller and an outlet (1 always on and 1 for...

chessking, I'm not looking to reach lagering temps and further, don't think the small 1.8cf fridge I'm using would be able to get the temp that low. I'm looking to hold 2 fermenters with some room for blow-off/etc. phoenixs4r, not sure I'll be overworking the fridge since this will be in my...

I've read and marveled at so many fermentation chamber builds I thought I'd share my own. I've been planning this for a while and finally got around to starting. I've put 2 evenings time into this project so far and am very happy with my progress. The thought behind this chamber is to simply...

Was there ever a philly group buy? I'd be interested in jumping in for 2 if this hasn't happened yet.

Yes, still in primary. It has not been disturbed other than a gravity check here and there. Temps have ranged from 55F to 69F during the time frame.

I started a lager back in the middle of Feb 2012. It was taking a bit longer than expected to finish up fermentation, so I let it be. 1 month turned into 2 which turned in 5. My question is, can I still bottle this beer? Do I need to introduce new yeast? My fear is I will bottle and it will...