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Generally they are in the back, but I couldn't tell you for sure on your model. If you drill slowly and carefully you can drill on the side and check along the way. On my fridge, although I was pretty sure the coils were in the back, I started drilling slowly until I just got through the...

On my old kegerator I drilled a hole through the side of the refrigerator and ran the CO2 line in from there. I sealed up the hole where the line went in with silicone caulking. It worked well. I did it to free up space so I could fit an extra keg inside. I'd recommend this over attaching the...

Thanks for all the suggestions guys! I went to Rooster Fish, which is okay. Not bad, but not great either. Meh. Then I went to Seneca Lake Brewing Company. What a great time! I was talking beer and brewing with the brewmaster and owner for over an hour. Their beer was great! I generally...

Thanks for the recommendations. I'll report back next week!

No problem at all. That's a great use of the refractometer. Like you said, you just need stable readings, not exact values. Once you keg/bottle, you can get a hydrometer reading. I would recommend using an online calculator to at least get an estimate of what your refractometer reading means...

Sometimes breweries will release their recipes, and it is just a matter of scaling down, and playing with the specifics. In this case, you generally won't find five different recipes. You can Google a list of breweries that release their recipes to find yours. If you don't find it, it wouldn't...

I'll mirror what @Bobby_M said. I would definitely be worried about tannin extraction at those temps. Regardless of what the temperature of the wort is coming out, the temp at the top is 195 F, which is well into tannin extraction territory. As was also said, you're basically doing a mash...

Holy crap this is looking awesome! Subscribed for updates!

He's making a joke, since you misspelled the word cord. The attached image is of musical chords, AFAIK

If you build a keezer, make sure to purchase one bigger than you think you'll need. This way you'll have room to upgrade... And you'll want to upgrade. My first kegerator was made from an old fridge I found on Craigslist, and had three taps. Nearly immediately I realized I could squeeze four...

Hmmm, sometimes oxidation can darken beers. So can a much longer than suggested boil time, but yours is pretty dark for that. I wonder if they got your ingredients wrong...

All grain or extract?

My guess would be the recipe. :D

Standard practice for stepping up a starter is to decant and add new wort on top of the existing yeast cake. New cells will still grow. It may not be quite as efficient as doing multiple starters... But it's far more convenient to only have to pitch from one starter.

That yeast cake looks small to me as well, for a 2 liter starter. If it were me, I'd probably decant, and step it up with another starter wort to be safe. 1.108 is a big beer, and I'd rather err on the side of too much yeast, rather than too little. YMMV though.

I'm definitely not clicking on that link...

My wife and I are going to be going to the Finger Lakes region for some wine tours this weekend. While there, I'd like to stop into a brewery or two. It seems as though there are many breweries in the area. Can anyone recommend good ones? We'll be staying in the Geneva area. Thanks

Yes, you will. Without a method of cooling the lines, they will eventually warm up. There are three basic ways to cool your lines: liquid, air, or conduction. Conduction is the easiest. I have seen here where many people have basically put their lines into a copper pipe and make sure the pipe...

Fermentation happened! Congrats. The yeast are making you beer! You can prevent this by increasing headspace (bigger bucket or less beer in same bucket), by using a blowoff tube, or possibly decreasing temp. But, really, other than the mess, it won't hurt a thing, so long as your fermentation...

The biggest factor in low efficiency is the crush. How do you know your crush is fine? Do you crush it yourself? pH could play a role. If it's a porous mesh bag, that should have nothing to do with your low efficiency. How long are you mashing for? At what temperature?