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The picture links in this thread were dead for some time. They are now updated to on site hosting and should be good now. Also Update: Kegerator is still going strong and faithfully serving beer.

here it is all done with kegs tucked away in their new home.

The first test pour of warm flat beer... Tastes like success.

Here I am tightening the bolts from up under. I found out you need longer bolts than what come with the tap so this is right after an unplanned midnight run to wally world for some 2 1/2 in #10 bolts and washers.

Im making marks for drilling pilot holes for securing the tap.

Here is a top down view. with waterproof tape lining the hole to keep moisture out of the exposed insulation.

Measure twice cut once and drink home brew while your work... I think thats how it goes. anyway Im making measurements and reference points to center the tap tower.

The two Cornelius kegs and CO2 canister and manifold that will be going in the fridge.

Here I'm using a hole saw to drill through the top of the unit for the tubing. It is very slow going when cutting through the metal top.

I removed the plastic door piece, and had a piece of plywood cut to the same dimensions. after spray painting it white I replaced the rubber boarder and installed it in the door.

Turning a Danby refrigerator into a 2 tap kegerator.

Good people is a good place, and I've heard good good things about Avondale. The best beer bar in town in The J Clyde. There is no such thing as a brew put in the state of Alabama but there are tap rooms at the breweries in town.

Last time I was in ABQ I had a very good experience at the marble brew pub.

personally I would pitch the 3711 when you rack. keep in mind that It is aggressive and will ferment you beer very dry.

Sounds like a plan to me. Belgians are great and actually very forgiving to beginners since the esters and other yeast products that are some times a flaw in some beers are intended to shine. I'm not sure where you shop for kits but I had a friends extract fat tire clone from midwest the other...

Violent fermentations are a product of a few things. Use a starter/ Temperature of the Wort/ and strain of yeast. Pitching a large quantity of yeast in a wort that is 75-80 degrees will get them moving fast. Also some strains just have a thick sticky krausen like wlp 400 that thing produces a...

Call it a Summer ale or Lemon Wheat. Technicly what you have made is an American Wheat beer. BJCP category 6D http://www.bjcp.org/2008styles/style06.php

well according to this http://www.tidestrading.com/N5Content/pdf/apricot%20puree%20concentrate%2032%20brix%20nutritional.pdf apricot puree is 32 brix that translates into a specific gravity of 1.139. knowing how much puree you intend to add pint/quart...ect? you can do a simple calculation about...

How much are you looking to bump the abv? A few points? just add more fermentables sugar/Honey ect. If you are looking for more I would say tack on a pound or two of extract to your next order and add it in the boil. There are plenty of brew calculators on the internet if that will tell you how...