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Looks fantastic!

Thank you, Spike. This looks awesome.

I'm in!

I am looking for some good options that will hold up to a fair amount of oak flavoring as I recently picked up a 5-gallon oak barrel. Any thoughts on a good beer recipe or style for the inaugural run in the barrel?

Super helpful. Thank you for sharing!

Fantastic.

Thank you Spike!

Thank you Brewers Hardware! Great stand.

Thank you!

I'm not sure that would stand up to direct firing on the burner. Are you suggesting that I heat in a different kettle and transfer it over? Or would a weldless fitting stand up to the heat?

Fair. I am worried I won't get down far enough into the pot to make it worthwhile using it at that point though.

Great point. I had not thought of that. You likely just saved me from a very unfortunately brew day fiasco. Thank you. If I solve the ball valve conundrum, I will find something to mount it to, or secure it in some fashion on the burner.

I came into an industrial mixing bowl and I am wondering if I can modify it to function as a hot liquor tank. All I should need to do is get a ball valve in the side. But I'm concern the natural slope isn't going to work with a weldless fitting. Thoughts? The bowl looks like this:

I am in the process of building a keggle for my brew kettle. My question is whether I should go that route for the mash tun or convert a cooler. I am leaning towards the cooler on the idea that the insulation will hold temp better. I ran a couple of searches on the forum, but did not turn up...

In in.

Thank you for all the great advice. I would have never guessed an angle grinder would be so cheap. I'll let you know how it turns out!

I succeeded in cutting the top of a keg open, but unfortunately I cut it slightly smaller than I would have liked for a tight fitting lid. So I am around a quarter inch short all the way around (see attached picture). Any suggestions on how I can make the hole wider? I cut the top off using 6...

Thank you for another great giveaway!

Thank you everyone for the feedback. Much appreciated. (and I gave it a good two weeks before racking :) ).

What is the optimal temperature for secondary fermentation? Does it even matter as that point? I have an Russian imperial stout in a secondary in a room off my basement which is starting to get quite cold. Its down around 50 degrees at the moment. I was wondering if I should move it up to a...