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Bells just opened up their house yeast, plus there is a clone kit at their very own brew supply store, where you can also purchase the yeast. This might be a good place to start, or just study the ingredients, create your own recipe, and just get the yeast from them.

Thadius, you may have already seen this post but, if not, it verifies a maximum of 6 kegs in the Kenmore 1692/1694 freezer with a 7.25" high collar, though it looks pretty tight: https://www.homebrewtalk.com/f35/keezer-project-started-pics-211485/ - if you wanted to add to your spec sheet.

Just found this thread and the freezer information, this is in reply to the original post. Thadius, Dude - this is freaking awesome! Thanks so much for the extremely high quality information here. I'm embarking on a project now and this has saved enormous research effort and time - you da bomb!

Thanks for the great info. Question: does anyone know if Amylase enzyme will act as both alpha and beta amylase on wild rice liquid, in place of using malt?

One time only, for a special beer flavored salsa recipe, I added half a large fresh jallepano pepper (seeded) to a carbonated bottle of Pale Ale, recapped it and let it sit 24 hours in the fridge. Tasting a sample after the recipe had its share was a real treat - seemed like just the right...

I'd say it is done, Danstar Windsor leaves beer fairly sweet to my taste, and at a higher FG than other yeasts I've used. Combine that with a high mash temp and... you'll get a high FG. John.

Kegging is pretty easy, really, and there are a number of "quick carb" methods that will work. BUT - you still have time to bottle condition if done correctly. Bottle as you normally would but make sure that wherever you store your bottles, that the temp is at least a constant 70 degrees, or...