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I have a bunch of them, I fill them all the time.

I'm going to put in two pork butts in my Masterbuilt Smoker tonight for Saturday BBQ, and then tap a Irish Red Ale and Oktoberfest that we brewed a couple weeks ago.

Luckily I have spare o-rings for my kegs. Did some worrying for no reason, we tapped the keg last night, and beer was great. Damon

It depends, usually about 45 minutes or so, the wood you use has a lot to do with it.

These are the only pics I could find of the entire build. Moral to the story backup you phone before it takes a dump. Damon

You can build one for a couple hundred bucks, and its a fun project. I had a bunch of pictures of my build, but my phone took a dump and I lost most of them. I may have a few floating around I'll try to find some and post them.

That's it... it works great when you are only cooking a few pies. If I had to do it all over again I would... In fact 3 of my friends bought it after they seen how good it worked.

That's a fact, some days we burst into flames when we walk out our front door......... [emoji23][emoji23][emoji23]

Correct, that's why I only use it if we have a large group. It takes about 45 minutes to an hour to get it to the proper temp. It's great because it can cook a pizza in about 90 seconds if at the right temperature. I've had it up to 1000F according to my laser temperature meter, it would burn...

I built this in my backyard a few years ago. It works great but I only use it when we are having a lot company over and need to cook 10 to 15 pizzas. I use this one on my grill all the time. It gets hot and always does the trick. You can even use it on top of your stove or in your oven. But...

Thanks, now I can sleep better..... I wasn't looking forward telling my buddies I ruined the beer. Damon

Well I just finished chilling an IPA and went to add my gelatin finings then heard a splash. The o-ring on the keg lid must of stuck to the top of the keg when I removed the lid. Needless to say it's now resting peacefully on the bottom...... Should I be worried and try to fish it out, leave...

Well here is the update. First off I had an awesome time at Knotfest in San Bernardino watching Behemoth, Gojira, Volbeat, and Slipknot. What a show, and the people watching was interesting also. I can't believe it was 104F out and people were wearing their Slipknot masks all day......, if you...

Everything is brand new on my system. I don't think there is a leak sucking air but I will check. What I may also do is check the guage. Maybe I have a faulty gauge and it reading lower then it should, and I'm actually carbing at a higher pressure then I think I am.

So once carbed to the desired Co2 volume say 3.50 or 20lbs for the Hefe, you then need to turn it down to a serving pressure of 10lbs? Wouldn't the Co2 that is in solution come out of solution because of the lower serving pressure, lowering the Co2 volume to 10 PSI?

I do have a Intertap flow control tap on the Hefe, all it seems to do is slow the foam. I started to purge the keg this morning, I'm turning it down to around 12 PSI which is the beginning Co2 volume of 2.67 @36F for a Hefe and see what happens if it is still to much I'll turn it down a...

Still nothing but foam...... I'm not sure, but I bet I can put 50 foot of line on and it wouldn't make a difference. I'm going to have a glass or two of scotch and ponder this. It just goes to show, you can read all the books you want but nothing is better then learning from experience. I'm...

Thanks for the reply's, the wetting pressure of the carbonation stone is about 4 PSI (the best that I can tell from my gauge). The system I used on the Hefe was my QuickCarb copy, the stone doesn't set at the bottom of the keg, it is in a tee that is under pressure from the pump. Yeah my wife...

According to the carbonation calculator posted above a 3.5 volumes of Co2 @ 36F is 20.3 PSI and is almost the beginning of the scale for a German wheat beer. That's why I set the reg to 20 PSI, am I not understanding this correctly?

Thanks for the reply's. I did check out Mike Solty's site his states 17.15 feet for a 10 second pour, and 9.14 for a 7 second pour, it's a very cool tool. I purchased a couple books one is How to Brew by John Palmer and the Draft Beer Quality Manual 4th edition. Both books have different...