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I hear to watch out for bears when harvesting wild berries.

Southern california. But those stone fruit grow really well in northern climates. Almost too well. My norcal buddy uses a weed burner to keep the blackberry from inundating his property. And rasberries go nuts all the way into alaska. Try their rasberry wheat summer brew.

I built a simple dolly under my ferm chamber and lagering keezer. I love being able to precisely position them as needed.

Rasberries and blackberries go on deep sale here for about a week before 4th of july. Like $0.80 per little tray. I collect blackberries from my plant throught the summer. They freeze very well. Just a suggestion.

Try to think of some ways you can use your interior keezer space to say cellar beers for aging or grain and hop storage. Its a lot of space. The freezer has a lot more chilling power than u actually need and that area will be colder then the fermentation area above.

I can definitely see an advantage to racking from above. Just consider lifting 60-80 lbs to 30" off the floor. As far as temp control inside your chamber, make sure you have adequte fans to circulate the cold air which will want to settle into the low point (back into the keezer). Consider...

You need to have that little black plastic end cap on your racking cane. If not it will draw up that trub. I like to use a drilled stopper on my racking came to set it just above the trub layer after i prop the fermentor slightly. Helps me to get that last couple beers. If you already racked...

I'm searching the hot caustic thread for more ideas. It's gonna be the next ice bucket challenge.

I also do 10 gallon batches and recently built a ferm chamber from an old dorm fridge. The materials alone were over $100 plus the temp controller. Just fyi before you pull the trigger. An important consideration is how you will get your fermentors in and out. I didnt use a chest freezer for...

I love planking over my brew kettle during full boil. Makes for great selfies to post on Instagram.

Get your hands off my propane and propane accessories. Loooool

It really comes down to what style, how long you intend to set it down for, and how anal or lazy/cheap you want to be. My beer always tastes best at the end of the 2nd keg anyways. If a few thousand ppm o2 was so detrimental i would be tasting skunk-a-lotta-piss-on-my-wet-cardboard ale. I mean...

Man, I wish one of my posts would ignite this much debate. WE MUST DIGRESS!!!RABBLE RABBLE!!

I had one 3 weeks ago. Tightened all hose clamps with a small ratchet. Checked every connection underwater. Placed kegs underwater in the bathtub. I think i set my psi real low for stout but not enough to keep the lid seated.

Its absolutely cra cra. The fire dept. wont fight a potential bleve. They evacuate them.

I have had good results by just putting the tank in a muck bucket filled with water. I then use the chilled water and i put my immersion chiller in there to pre-cool my hose water before running through my plate chiller.

This is what could happen if the tank was under fire once all the liquid is boiled off and the steel is weakend by the heat. I know this is a joke but its also a real thing. I learned from a fire captain during safety training.

Do you want a bleve? Cuz thats how you get a bleve.

"It takes time for the gases to diffuse" I dont even sweat it this much. I just rack into a sanitized kegs and purge it 3-4 times. Maybe that uses like 1 gallon of co2 instead of 5. If you were obsessed about o2 and lodo why not ferment in a keg and do a closed transfer.

The burner and propane tanks seems like a great deal. Its too bad im way over in California.