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The condenser is on the backside of the unit. We left that area open in case it ever goes on us. Ideally, our first thought was to build so we could swap the entire freezer, if it took a dive on us. Unfortunately once we got going, it looks like this freezer is going to have to be permanent.

Coming together nicely

Some more progress

Back at it again today

More...

Some more progress.

Got started later than we wanted but the ball is rolling

A few friends are coming by tomorrow to help build a keezer for one of them. Just placed an order for the hardware yesterday (Thanks KegConnection!), and we're a trip to Home Depot away from getting this thing started. My friend has a small chest freezer and we're only installing 2 taps (for...

I wouldn't think you're in too much danger since once fermentation picked up, you'd have pretty much a positive flow of CO2 pushing out of the fermentor and the hose. I doubt that much oxygen would've been going into the fermentor, except maybe in the first 12 hours or so. Regardless, don't...

Brewing this now, and the calculations in Beersmith show the IBUs a bit higher than the OP, mine calculates to 109. I'm not too worried about that as I plan on aging this until next winter. I bought (2) 3gal better bottles so i can split the batch after primary. I plan on adding bourbon and...

Welcome, fellow local brewer. MDHB is a great store with good people. Don't feel you need to load up on a ton of equipment. Take some time to really think out the process, and thoroughly map out your needs to minimize the costs. I agree with others about (reasonably) oversizing your kettle...

No, this isn't Boneyard material, I had 2 pork butts in my freezer for a while and I finally had some time to put then to use. I rubbed one down to throw in the smoker tomorrow, for some pulled pork. I've had the meat grinder and sausage stuffer attachments for our Kitchenaid mixer for a long...

I'm far from a pro at smoking meat but I've done my fair share of smoking, and have a handful of briskets under my belt these past couple years. I typically use either my gas smoker, or my Weber Performer (set up for offset smoking). To touch on a few of my basic methods, I've smoked slow...

I can wort for starters, using a pressure cooker. I have a small pressure cooker and I'm able to fit 4 or 5 mason jars each with 300 mL of wort. These work perfect for starting my slants, then I step them up to a 1.5L starter a couple days later. There are a couple stickies on the forum...

I've only done the FD tour once myself, and it was alright. I have noticed sometime over the past couple months, they've changed format for their tours. It used to be that you had to book the tour in advance, buying a ticket online for a specific day and time. Each tour typically filled up from...

My wife drinks ciders on a regular, so when I saw this, I thought I'd give it a shot. I bought the Pear flavor and we just followed the directions, with the exception of just topping off the primary to 5 gallons or so. I planned on kegging so didn't wanna bother with any leftover in the bucket...

I've been able to make good slants from Two Hearted dregs. Being that we don't get Bells in Maryland, picking some up when visiting Michigan was at the top of my list. Starters from my slants worked fine and was able to make some good beer. Regardless of what their yeast may or may not be, I...

I'm in agreement here. Usually if I have things to do but want to have a few beers while I'm working (and continue to be productive), I'm stuck buying some BMC. It really serves no purpose other than quenching my thirst if I don't want water. Having something like a Session IPA available is a...

There Will Be Blood

I'll give it a shot. Thanks.