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Well, you made me laugh, so that's something :)

I was just wandering around Wilko's today, and bought one of those too :) What's the forum thinking on the yeast that comes with them? Ditch it and use something else, or just make it according to the instructions? (I usually do AG, so have some S-04 and S-05 lying around somewhere).

I think I used that fridge for my kegerator: viewtopic.php?t=17704 I've now got a tap on the door, and I did drill a hole through the top for the gas feed. In terms of space, you can get two cornies in it easily. I also use it as a fermenting fridge - you can get a standard 25 litre bucket in...

That explains why my most successful beer so far is a big hoppy one :) Thanks for the advice, I'll give it a go.

Interesting - what would you recommend for Safale S-05? The packet says 15 to 24 degrees. I usually go for 18, but I'd like a bit of fruitiness, which is lacking in my brews.

Yep - I split a batch into two, half in the temperature controlled fridge at about 18 degrees C, and half in the warm, got to about 28 deg C. The fridge batch took about two weeks to ferment out fully, while the warm one went ballistic and took less than a week. The difference was spectacular...

I had a US-05 brew go down to 1.004 once, thought it was going to eat through the glass fermenter at one point :) Tasted lovely though.

Don't panic about the smell - even if it absolutely stinks of rotten eggs. I've had a couple of lagers do that during fermentation, and they turned out really well.

I use these regularly. The labels soak off really easily, and disposing of the contents is fun too :)

Just spent the afternoon making this: 3kg Pale malt 500g Crystal malt 500g Candi sugar crystals. 65 degree mash for 1 hr Boil 1 hr 60min: 30g Challenger 15min: Candi sugar Flameout: 30g Chinook, 30g Wilamette I've made this before, and given a couple of bottles to (home brew skeptical)...

I had one that absolutely REEKED of rotten egg. So much so that the wife banished it to the outside shed. It cleared up fine after a few weeks. Just give it some time.

I've had some success with crash chilling my beer (I think that's what it's called). After my last brew finished fermenting, I racked it into a clean sterilised fermenter bucket, and put it in my beer fridge. After a week, there was about half an inch of crud at the bottom of the fermenter that...

What's your pressure at? Mine leaks a tiny bit at low (1psi ish) pressure, but whacking some more gas in makes it seal properly.

I've just been messing about with my new corny setup and a cheap lager kit. It's all about the temperature from what I can see. I've got a fridge with a temp controller on it, which I use to get my lager down to 0 degrees C. I then left it for a week with 10psi on it. I didn't shake it or...

Excellent, the eggy smell has pretty much cleared up - it smells of beer now. SG is down to 1.020. Still got a way to go, but it's looking hopeful.

Yes, that's the lower left side of the fridge. It's there because the controller is quite a long thing - it goes back about 20cm from there. It fits into the space where the compressor and pipework is.

As I mentioned earlier, I thought it was quite easy. I wouldn't attempt this sort of thing if you're not confident dealing with mains electricity though.

That's a good idea - I'll knock something similar together to support mine.

So far, yes :) It's not entirely borne by the shelf - if you look in the picture you can see a metal ledge coming from the back of the fridge - a lot of the weight is on that ledge. You're right though, I think I'll get a bit of ply in there for the next brew, I don't like heavy things on glass.

LOL no, I work in computer software :) Temperature range, I've had it down to 2 degrees, not sure about the top end. I reckon it'll easily hold 20 on a chilly day, which is the highest I need for fermenting.