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If I had a means of using some sort of overhead lifting system, I would pull the hinges off and just lift the whole top off with a strap wrapped around the tower. It would have no issues handling the load and it’s bolted through every layer with 3/4” lag bolts that are 3” long. Not sure how I...

I don’t have pics of it, but I used a 2” hole saw to cut through the several layers of wood, metal lid and foam core. It took a while to cut both holes because I had to stop to get the material out of the hole saw for each layer. Then I pre drilled the mount holes for the tower. I used 8 lag...

It was a big push to get this completed as we had family coming into town, so I didn’t get as many pics as I should have towards the end of the project. Here’s the tower being completed .. 2” iron pipe. It’s heavy! 😐

Link to the re-build thread.. Link

Posting this here because it seems the keezer section doesn’t get much traffic. I just finished re-working a keezer I picked up several months ago, changed the look and style a bit. Before I started working on it, I scoured the net looking for ideas and inspiration. I came across several builds...

I had a similar situation, my wifi was hit or miss in the garage which is where I brew and where my fermenters are. I added a wifi range extender in the garage and it solved my issue, both ispindle’s stay connected with no issues.

As long as the network information (SSID and password) hasn’t changed, it should automatically reconnect.

Gave everything a final sanding with 400 grit to clean it up and get the look I was after. Next will be a couple coats of flat poly and then adding the new tower. The new tower is a beast! I’m really worried about the weight of everything though on the small stock hinges. 😐

Stained the whole thing..

Next day, I finished out the top and added some trim pieces around the bottom.. getting closer to what I had in mind. 😎

Unfortunately, I ended up having to cut the lower portion of the brackets as they were too long for the 1“ x 6” facia boards. I drilled new holes in them after cutting so I could still make a mechanical connection with the facia. Then I added the decking for the top.

Next, I stripped the top down and started building the new lid enclosure. I added galvanized “L” brackets to add support/strength. A layer of thin plywood was added to offset the thickness of the brackets and attaching screws.

I started by re-staining the boards on the lower part of the enclosure and then sanding them to give a rustic look. Then I built a new frame around them.. those angles on the cross braces were a PIA! The boards attached to the lid had a slick poly type coating to repel spills, so they’ll be...

I decided to give my keezer a new look. I picked it up used a few months back. It’s worked great, but I wanted something a little different. Here’s how it looked when I got it.

Good deal here.. shouldn’t last long!

Well, it appears that I have an indication issue… thankfully! 😁 Pulled a sample, it had its normal sweet, bread like with slight hint of fruitiness aroma. Checked the SG, it’s sitting right around 1.011. Looks like the Ispindel is off by 0.010.. damn electronics! 🙄

The more I think about it, the more I think it’s definitely got something bad going on. I guess the Ispendel could be off reading wise, but it’s been gassing off for 6 days which isn’t the norm with this recipe from my experience. I have a feeling I’ll be dumping the trub and crashing it today...

Nothing extra was used. Hopefully it’s not an infection, I’m pretty meticulous about cleaning and sanitary transferring. I’m going to pull a sample and see what I get with a manual reading and see if it’s sour.

I’m in Georgia.. Atlantic Brew Supply has been my primary supply since I started last year. They’re great folks to deal with, shipping is fast, and prices are good. Unfortunately, I have no LHBS options within an hour drive, so I rely on online retailers. ABS has provided stellar service! I’ve...

This is the third batch of California Common that I’ve brewed since I started this great hobby last December. Something’s different with this one though.. It’s going crazy! Usually, I’m going into the fermenter with an OG around 1.052 - 1.053, and end up with an FG around 1.007 - 1.010...