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I'd be much more concerned about over-carbonation. The standard carbonation amount is 3/4 cups sugar in five gallons, which comes out to about 3/4 of a teaspoon sugar per 12 oz bottle, or about 3 grams. Assuming your sister was mixing half lemonade and half beer and you attempt to replicate...

If you take the fridge apart, and carefully remove the cooling lines, you can build a new enclosure and route them as you please- there are a few threads on this forum that I've seen that deal with it.

Hmm- were you using a brand-new aluminum pot without creating an oxidation layer first? I did this once, and the first batch I brewed with it tasted overwhelmingly metallic.

+5 gallons to start off my summer brewing! 16,756 + 5 = 16,761

reads thread ...backs away slowly...

2 liters of water for 6 pounds of extract? Can you even do that? O_o If that's all the water you're using, I'd imagine there's going to be all kinds of caramelization/burning problems. And I don't imagine the poor yeast would be very happy in that environment...

Boiling your tap water won't get rid of the chloramine, if that's what your city uses. Supposedly Campden tablets remove chloramine. Incidentally, does anyone know what range of chloramine is acceptable in brewing water? Houston says my water has 2.5 ppm chloramine and 1.4 ppm free chlorine...