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No issues with the defrost. The cycle is short enough that you don't notice it with the thermal load. 10 taps would be tough but do-able I would think. I am running 6, with shanks in place for 2 more. Doubt you could get 12 kegs in due to the hump at the back on the bottom. 6 on top max. I have...

ebay. And amazingly the seller is still selling them... https://www.ebay.com/itm/drip-tray-super-heavy-24-x5-x-75-5002189-/140722141489?hash=item20c3b17931

Sounds like it should work then. Wiring the fan to run constantly is a good idea. Should help with heat stratification and heat transfer.

Lasko #100 MyHeat Personal Ceramic Heater https://www.amazon.com/dp/B003XDTWN2/?tag=skimlinks_replacement-20

I just left mine connected. I did a keezer and a fermentation fridge with the same model freezer. The heater is just a small heater connected to the evaporator coil meant to defrost the coil if it ices up. Wont work for fermentation control probably. I wired up a receptical to the heating output...

It is not just paper. More like a high density cardboard. It does have some rigidity to it. There are several people in this thread that just screwed down the shanks on the board without adding any other material. That might be OK if you were just screwing down the shanks, but if you are...

I just glued some flooring underlayment to the paper board using wood glue. Kept a few shelves on bottom for cans and bottles.

I did not use a separate temperature controller in my build. I simply adjusted the factory installed thermostat to operate at a higher temperature. A guide to doing that is in this thread: Guide to set internal chest freezer thermostat to >32F; Eliminate external control It took a couple...

Self tapping screws should be fine as long as you use short screws. The coil is closest to the outside wall(this is why the outside gets hot) with insulation in between.

I finally finished up my build this weekend. 6 taps with room for 2 more. 6 regulator secondary, and another with a Y for carbing. I used pressure sensitive veneer for the backsplash. Stained and then glued down the trim with construction adhesive. I then stained the veneer to match, and put...

Count me in!

This is basically what I had in mind as well, only I was going to have 7 regulators. 6 for faucets and 1 for carbonating. I have most of my parts, minus regulators and freezer. I do have a 20.2 cu ft upright I am currently using for fermenting, so I can test fit some things. I was...

I was considering removing shelves as well, but using the extra space to instead mount the board with the secondaries to the front of the shelf instead of on the door. Assuming that removing the shelves would add enough room to allow for that. I am trying to avoid removing the shelves so that...

Has anyone done this build using a bank of secondary regulators instead of a manifold? I was planning to use the 20cu ft freezer and install 6 taps. One would be dedicated to soda, which needs to be at a higher PSI than beer, I would also like the flexibility of having different beers at...

Brew International sells them as well. I have read that their shipping and service can be a bit iffy. I took a chance and ordered quite a few parts from them and had no issue. http://www.brewinternational.com/tail-piece-3-16-90-degree-bend-beer-line/

I was under the impression that it was best to make a starter at fermentation temps, especially with lager yeast, because it can significantly impact the health of the yeast. I remember reading that lager yeast may propagate and grow faster at room temperature, but that it results in thinner...

I thought about that, but even then, since it is a lager, even the session beer (probably a helles) would need a starter.

So here is the background. My signature brew is my big malty "Des Vaters Dopplebock". I go all out for this brew doing a decoction mash. I start with an acid rest, then do a thick decoction to bring the mash up to saccharification rest, followed by ramping up to mashout on my eHERMS system...

Good questions. I suppose I made some assumptions in my initial post. I did all grain with a single infusion and ramp up to mash-out. Instead of mashing the dark grains (here I used Special B, Carafa Special II, and Chocolate Wheat), I steeped them at room temp in 1 gal of RO water for 24hrs...

I am trying to see if anyone else out there has tried this and what your thoughts are on it. Even if you haven't tried it I would still be interested to hear your thoughts. I did it with my latest batch and it is still too green to tell how it turned out, but my initial impression is...