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I was also think of buying 3 spiedel fermenters tobuse in this chest freezer. I'm hoping that's sealed enough that it wouldnt take in any contamination.

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...

Well, the temp went out and it got down to 20 in it. I think it was there for a while, because there was a lot of ice and frost on the inside of the freezer. It probably ran for a while at that temp.

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...

I enjoyed the initial red that I made from them. The reason I'm looming to add more alcohol is BJs Jeremiah Red is one of my favorites... I guess I'm looking more for an imperial red ale. I should probably just look at some of the recipes we have around here instead of buying the kits.

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?

On the plus side it was a brand new bucket I got a few days before. I rinsed it before the star San as well.

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...

Thanks guys... I was freaking out I ruined the batch. My first batch I did Wednesday and I burned the LME.... This was my fall back for my draft system in case the first one tastes scorched lol.

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...

Yeah I feel ding for asking this... I ended up buying some weather stripping... The material made for this circumstance lol...

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...

Another question I have is what am I going to do with the lid. It has a giant light right on the middle of it! I took it off thinking I wouldn't need it and it has a ton of insulation right behind it. Here's a demo photo of what the light actually looks like. I guess I could replace the lid with...

That's honestly not a bad idea. That way you can open it just enough to get to the kegs, co2, pressure without having to pull it out. You can more than likely fit in 1/6s without pulling it out. My plan is when I get more into the home brewing I'm going to have 3 corny kegs and a 1/2 barrell...

I hav a 13 cu ft one. I know for 1/2 barrels I'll have to pull it out but I figured with 2 people we could get in a 1/6 from the side. I have the taps set up inside the freezer and it seemed like for my first commercial keg I had to play around with the pressure and opening it and closing it a...

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...