Recent content by joel4482

I use the same setup with a plasma cutter handle and works great as well. This is definitely the best way to cut a hole in the top of a keg. It gives you very consistent holes. Whether you use an angle grinder with cutting wheel or a plasma cutter it works great!

S/B is Should be, sorry I forget not everyone knows the acronyms we use at rogue

Sorry it took so long to respond i've been busy

I have been brewing for a while with my system and sort of eyeball all my water measurements for mashing. I have finally installed a sight glass on my HLT and Mash Tun. I want to be a little more scientific now for repeatability and was wondering what free web sites people use to figure out...

Hope I answered your questions

https://cdn.homebrewtalk.com/gallery/data/500/medium/067.JPG https://cdn.homebrewtalk.com/gallery/data/500/medium/0661.JPG https://cdn.homebrewtalk.com/gallery/data/500/medium/0682.JPG Sorry here are some bigger pictures

https://cdn.homebrewtalk.com/gallery/data/500/thumbs/067.JPG https://cdn.homebrewtalk.com/gallery/data/500/thumbs/0682.JPG https://cdn.homebrewtalk.com/gallery/data/500/thumbs/0661.JPG Here is where you can find the pictures.

I put wheels on it and a tower on top as well with bottle opener on the front. I am trying to post some pictures of the inside right now. I am not the best on computers and tried uploading them from my camera to this sight at said I could not do it. Hopefully I can figure it out and show you...

I have the exact same fridge. I had to bend the cooling element as flat as possible and put it flush against the back of the fridge. Just make sure the cooling element is warm and bend slowly and carfully! Then to fit two kegs in it I had to cut the sides of the fridge flush with the grooves...

agreed, just be prepared for a very slow runoff!

I am a brewer at rogue and will try and point you in the right direction. It can be hard to convert from a huge batch to a small one, but here is some info I can give you. We use marketing terms for Dare and risk malts. They are GWM 2 row and GWM Munich malt basically. We have our own barley...

Most of the time i only primary, but if you harvest your yeast I would transfer your beer to a secondary and dryhop in the secondary. then you can harvest nice clean yeast out of the primary. If you add it while it is still fermenting slightly it gives it a little more contact time with the...