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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

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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...

Yes it will add some aromatic citrus notes. If you have ever had Rogues dry hopped red that is a very low bittering hop(aka 60 min hops) beer and has a lot of centennials Dry-hopped in it.

I would dryhop the second batch with either all or half of the cenntennials. to the rest o the questions. 1) we would have to know the alpha acid levels and the rest of the grain bill 2)Not too late to dryhop, not optimal maybe but not too late. I usually dryhop after most of the fermentation...

I know this is a little late but this is why brewing is an art as much as a science. There may not be a scientific reason to add hops from 40-20min but if you are trying to make something artistic then you might add them just for the fun of it. Some of us are in it for the artistic side and...

It is a good thing. I whirlpool a little while my immersion chiller is working to get the hops and trub to settle out in the bottom of my kettle. Then I rack the beer off the top of the hops and trub. It would all settle out eventually in the fermentor but it will help clear it up faster. I...

I made something very similar recently but with about a pound of carfa II instead of 7 oz of carafa III and 7 oz chocolate. It turned out great!!