I did a bit of research on HBT when I was designing my keezer build. So here is my contribution back to the community.
There is no such thing as a basement in my house, so I had to improvise and get SWMBO on board. It was either the garage or the kitchen. Kitchen won because I pitched a kitchen-friendly design.
I have a 4 keg setup. The CO2 is inside on the hump. The kegs were tight to fit, but I found once it cooled off, I could get the 4 kegs in with less struggle. I would pay attention to the shanks and make sure that you don’t have too much extra hanging off inside. I have 5 1/8” and I found that it makes it hard to get the front kegs out.
I used a 2x8 collar, and that allows for a potential keg on the hump, but probably for only cold crashing or chilling. The QDs probably won’t allow the lid to close tightly.
I got a STC-1000 temp controller from ebay, and just hung the probe in the keezer. I was having trouble with temp control, so I added a thermowell. The sensor on the STC-1000 isn’t submersible (as far a I know). I took a gallon jug and filled it with water. Inserted a 12” pipe nipple and capped the end. Put the probe in the pipe and then you have a nice stable temp. (no pics of the thermowell are in the album, but will add them later)
I used oak veneer for the finishing touches. I glued it directly to the freezer with liquid nails. Problem was that the freezer isn’t square. So I had to use some duct tape to make sure that the liquid nails adhered properly. I stained and poly’ed the wood to match the existing cabinetry. I also put press tile on the cover that I put over the lid.
Well enough of the explanations……here is the link to the photos. Feel free to PM with any questions.