I pulled the plastic plug out of the side for the racks. Then I used my fingers to "drill" the rest of the foam out, ensuring if I hit a line it wouldn't be damaged. I have almost the same freezer and a few posts back, but I got the fridge/freezer version. It's 17CF and I can easily fit 8 kegs...
Ahhh the ole dry yeast discussion... Lol. I have exclusively used dry yeast for the simple fact that I live in Texas with no LHBS near by. (2 hr drive at best to closest one) I know you can order live yeast with the ice pack but I personally don't trust it since it gets to 110 during the summer...
It's tends to happen about once a month here. I have friends who enjoy the beers I make. And when I need room to brew again, we have a "get together". Dudes in the garage clearing out a couple of cases while the ladies sit inside and talk about "lady stuff" idk. Lol.
For crisp and clean you could try using Nottingham, I've had great success with "imitating" lagers with that. Had a certified Cicerone at my house this past weekend (didn't know he was all that till about 3 hours into the brew day) and he said my Pilsner was very good. He said it is hard to hide...
Straight edge razor in a plastic holder (found at any automotive shop) makes quick work of any label. After a short soak, it takes the glue and everything right off.
i let mine ferment around 85* for 2 weeks in the garage, then bottle condition around 85* for 2-3 weeks before I chilled it. FG was 1.003 and the flavor is awesome. Its very smooth with a spicy taste and not very flowery to me. it turned out like one would want a Belgian Pale to be.
15 months and 21 all-grain batches in, (all-grain from the start) and I'm still as enamored with this hobby as I was building everything to get started. Congrats on your upgrade bud.