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And here's the completed project I decided against doing a drip tray because I figured it would be something else to clean. It's a lot easier just wiping the bar top. Here's a close up of the top. The picture doesn't quite do it justice. The epoxy is about 5/8"thick, it adds a lot of...

The coffin was fully insulated with 2 fans installed. One blowing air into the coffin, the other blowing air into the freezer. All of my beverage and gas lines are labeled so it makes it easy to track everything down.

For the bar top I used an adhesive rock face which varied in thickness, maybe 1/16" to 3/16" thick. And I poured epoxy over the rock tiles. The idea was to try and keep weight down, but after 4 gallons of epoxy the weight sure added up. And here's a picture after the epoxy pour

I bolted the plywood to the freezer lid and used both bolts and construction adhesive to secure the coffin to the plywood top. LED strip lights were tucked underneath the coffin below the taps. I installed 6 intertap stainless taps with an independent regulator for each tap. The freezer...

The maple plywood was finished with medium walnut English oil and the trim was dyed with brown maple dye diluted with alcohol. Then I applied multiple coats of tung oil.

The maple trim was all sourced from home depot. I visited at least 5 stores looking for maple with irregular grains and patterns

I finally got around to building a coffin keezer. Thanks to everyone who posted their builds, there's a lot of great info out there. First step was building a collar and a base. The base is on wheels, best decision I made with this build. I couldn't imagine moving this thing without the...

I've found the beer gun to be incredibly unreliable and inconsistent. I have the first version, maybe the second is better. I now successfully bottle with a counter pressure filler

I've been happy with the taprite regulators. I've also used $10 regulators I purchased from wish.com without problem. Granted, poorer construction and materials, but works flawlessly

Any time I bottle at a higher carbonation level, I use champagne bottles that accept a standard crown cap

I'd like to come check it out. Im also in riverbank

Here's a picture of a kettle sour with added blueberries and vanilla beans. I must have introduced something else along with the frozen blueberries. My question is if this is a pellicle or should I be concerned with consuming it

C

That's great info. So after blending, I assume it could take a few more weeks for brett to attenuate the blend?

Does attenuation actually take that long? Or is it more of flavor development

I picked up a package of imperial yeasts sour batch kidz. Does anyone have any experience with this blend? Any idea how long this will need to spend in the fermenter? The only sours I've brewed have been kettle soured and have never used brett

Sign me up! Thanks spike

Thanks everyone! This has been my go to site for information for a few years now. Figured it's time for me to join the community