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So I bought a deep freezer off Craigslist for fermentation. The previous owner used it for bait, and let's just say initially it didn't smell great. I've cleaned the whole thing with bleach but it still smells slightly... Off. I can try making a good few more passes with some bleach and see...

So my temp sensor went out last night and got me keezer down to about 20-25 degress. I have typically done the 30 psi for 24 hours and then it's close to ready. With the beer sitting at 20ish degrees for a while while it is carbing, should i maybe bump it down to like 12 hours and then bleed it...

The kit comes with 6.6 pounds golden lme, 8 oz caramel 120, 1 oz chocolate. Would it be okay to add another can of the golden lme to get the alcohol content up to 8% or so? Would I need to add more of the specialty grains, or change the yeast for the higher alcohol content?

I'm thinking i hosed this batch of beer. I was on my phone looking at all of the conversion formulas for star san and i ended up using 1.5 ML for 1 gallon of water in my fermenter bucket. I WAY overdiluted it, and so it probably won't end up sanitizing much of anything. :( Lesson learned. I...

I got a cheap chest freezer off of craigslist for fermentation. It was a 12 cubic foot, but is really old, and I'm thinking I may only get 2 or 3 fermenter buckets in there. I know how important temperatures are during fermentation, bit are they key for the whole time? Would it be possible to...

So I currently have a 4 tap system with an air distributor for 4 kegs. I'm really starting to enjoy home brewing though so I'm thinking I would like to get 4 additional kegs to hook up as back ups in a set and forget force carb system. Would it be okay to take one of the outs on the air...

So on my 2nd batch I was in a hurry because we had to leave for church, I pitched the yeast without topping it up to 5 gallons. I realiz d this about 4 hours after and put a little over 2 gallons of clean water in at this point. It was dry yeast so I know fermentation shouldn't start until 12...

How do you guys go about sealing the door so you still have access to the back of that shanks on the coffin keezer tower? I tried to put foil tap around the edges of the insulation input there, and also covered the back of the plywood with insulation tape, but I'm curious how everyone else went...

I'm still on the fence about a collar vs coffin keezer. This is going into a theater room so the more professional looking he better. I'm not that talented in woodworking or things like this, but I think it'd be a good learning experience. Anyway to the question... I have a Kenmore 14.8 cu ft...

Has anyone done something like this or have any reasons it wouldn't work? I plan on having it open away from the wall so I can get in and out with out pulling it away from the wall all the time. For the body of it basically I'm going to have a top piece of plywood that's 4 or so inches...

I am still plannin out my soon to be built keezer. I got the Frigidaire 12.9 chest freezer. It says to not have anything within 3 inches of the freezer. Do most people around here build it to be 3 inches bigger on the front and sides for air flow or just put it on there flush? Some of you...