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The Keezer with the collar is about 38" and the taps are at 56", so I only have 18" of rise to deal with and 6" of it is in the box mounted to the wall, so I am only going through 12" of PVC. Sent from my iPhone using Home Brew

Made some progress tonight...drilled holes for the taps from the bar into the box and began insulating and installed door enclosure. I also ordered a tower chiller to force air to the box from the Keezer and a small computer fan to pull return air and help with circulation. Sent from my...

I am working on a similar setup although my lines only have to go about 18" to the back of the wall. I am doing air cooled lines through PVC...posting progress pics as I make additional progress. Here is the link... https://www.homebrewtalk.com/showthread.php?t=495154

I am working on a similar setup although my lines only have to go about 18" to the back of the wall. I am doing air cooled lines through PVC...posting progress pics as I move it forward. Sent from my iPhone using Home Brew

I don't anticipate it being hard at all...easy to run them through the PVC and the box on the wall will have a hinged door for ease of access. Sent from my iPhone using Home Brew

This is the thread I am referencing... http://www.beeradvocate.com/community/threads/through-the-wall-3-tap-hidden-keezer-build-done.102595/ Sent from my iPhone using Home Brew

We just built a house with a partially finished basement. There is a large unfinished area that shares a wall with my bar area, and this project has been in my head since we started building. I am building a Keezer that will house my kegs and running lines to the back of the wall in order to...

Where did you get the temp controller? Easy to setup/install? Thanks!

New to this, as this is only my second batch. Does the Irish Moss do anything beyond helping with clarity?

Got a kit yesterday from LHBS and it call for Irish Moss to be added for last 20 min of boil. Wanted to brew today but kit didn't come with Irish Moss and I forgot to grab. Store is 45 minutes away....hold on brewing until I get it, or brew on without it?

This may be a dumb question, but is there any way to "restart" fermentation? Can you pitch more yeast, even after moving to a secondary, or should I just chalk this light ABV round up to experience?

It is in a secondary, not bottled yet. Assuming it is "stuck" anything that can be done in future with extract beers to promote better fermenting?

Brewing my first batch. I think I fell into the over anxious new brewer trap. Brewing from a LME kit...OG was 1.034 and FG is supposed to be 1.010-1.014, but it was only 1.020 when I racked after 9 days. Am I hosed, or will it be OK and just a learning experience? Thanks all!!