I purchased a 14 cf commercial chest freezer back in October and have spent the better part of that time,designing/building, and subsequently redesigning/rebuilding the keezer.
As of today 12/31/09 it is 95% complete. I couldn't have gotten so much done without the help of my brewing partner and Brother, D. Carson.
We've been working on our brew rig, brewshop, and other projects all at the same time( as time/money allows)...The Fallen Flag Brewery has come a long way since its inception way back at the beginning of this year.
The freezer was used as a "bait" freezer before we got a hold of it. It came with LOTS of lobster/shark bait and I'm happy to say, that the mackerel smell is FINALLY gone(2 months later)
The freezer had a few rust spots from the finish/paint being chipped in a few areas. So we sanded all the white paint off and primered/painted it with rustoleum semi-gloss black. We also removed the crappy/craked plastic liner and wet fiberglass insulation(source of said fishy smell) and replaced it with 1 1/2" "Insulation foam" from R tech(available at HD) we then used 1/8" rivets to secure a 27.5"x48"x1/8" piece of sheetmetal(primer/painted) to the lid.
a 1" pine(cabernet stained) collar holds 8 taps(soon to be replaced by Perlicks 525ss) and is backed by the same 1.5" Insulfoam(wrapped in black duct tape) The big plus of using a commercial freezer is the dual fan assembly that recirculates cold air thoughout the keezer. This rules out any cornies being placed on the non-existent "hump" but we have utilized this space to hold our yeast bank/hop tray.
She holds 8 cornies/sankes and has been ALOT of fun to build. The finished keezer will have another 4 way co2 manifold added to the existing 4 way(on ordr) as well as a quick disconnect co2 line outside the keezer. The 20# aluminum co2 tank will also be outside the keezer. A Johnston analog temp controller keeps the keezer @ its current 39 degree setting.
Attached is our first brew, Purple Heart American Ale.
More pics to come!