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I am in the middle of building my bar, and just realized that the Haier HBF05EBSS model kegerator I have is not recommended to be used as a built-in. Can I do it anyway? Will I need any clearances or a fan pulling air away from the compressor to stop it from burning out the compressor?

Here's the plans i've been playing with in sketchup: http://dl.dropbox.com/u/4027428/bar.skp

I got a pressure canner and canned some wort for starters the other day, and took some pictures to illustrate the process. Anyone care to take a look at it and see if I made any grievous mistakes? http://www.emmdeeess.net/2010/05/canning-wort-for-easy-starters/ Ignore the rest of the site...

So, saving the yeast from primary as described in the sticky thread will only allow you a couple of weeks? Seems like there are several people in that discussion that saved for much longer than that. Are you suggesting not adding the additional water and separating the trub, instead just dump...

Smack harder. You won't break the outside bag.

I'm trying to get a small bank of various yeasts saved up, going off of the directions in the sticky thread on yeast washing. I'd like to have jars of wort handy because it would save me a bunch of time and hassle the day before I brew if I can have a starter going in a couple of minutes instead...

Excellent advice from another Michigander, thanks. I'm only going to do 4 pints for now as an experiment, I figure 57 grams of DME per pint, topped off with water, sealed and boiled should be good. The pressure cooker will be my next purchase so I can save fridge space for beer.

My mistake, I've actually got pint jars. I found this page that outlines the process for both water bath and pressure cooker. If I'm keeping them stored in the fridge, will that negate the worries about the water bath and storing at room temps?

Just picked up a case of half pint mason jars, going to try yeast washing this weekend. Another idea that I had was to keep jars of sterile wort on hand for making starters. My plan is to boil up some DME and water, fill the jars to the brim, seal them up, then put them in a large pot, cover...

That's what I figured - I've gone too long without getting an infection, one had to pop up eventually. Thanks for the advice.

all the parts of the fruit that were above the surface of the beer had a thin white coating on them - Looked slimy, but I didn't want to touch it. My main concern is the sourness - Think I should just leave it in the keg for a couple weeks and see if it mellows out?

I was out of town, so I wasn't keeping an eye on it, but the beer was mixed with the cherries for 2 weeks. I used a smack pack of american wheat yeast.

Don't remember, they were the only frozen ones available this time of year at Meijer. I saw a couple recipes that called for 10 lbs of cherries for a 5 gallon batch, so I thought I may have been under-doing it with 5 lbs, but this stuff will take the lining off of your tongue.

Tried making a generic cherry wheat, 5.5lbs wheat malt, 5.5lbs 2-row, primary for one week then racked onto 5 lbs frozen cherries and 2 cans of cherry pie filling. After 2 weeks in secondary, the cherries had floated to the top and were covered (above the top of the wort) in a white slimy layer...