Here's my "bootlegging" operation:



and here's the beer in its current state:



What you can't see from the picture is that the wort is churning around in there like crazy. When I brewed my beer I pitched the yeast at around 82F or so. They recommend you do it at 70F. I was worried that it might be ruined. So, I was pretty happy to come down the next morning and see that the strip thermometer was at 70 and that the wort was churning around as it fermented.

Every time I open that cabinet door, it smells heavily of beer. If it tastes as good as it smells, I'll be pretty pleased.