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I never have done this. And maybe that's why my brew days take 6 hours! I don't mill myself, but even measuring the water would save a fair amount of time.

I like the OP, he seems like a good dude. But I can tell you he won't save money by brewing beer. I mean, most of us don't, and we're okay with it. If I was looking for most bang for my buck I'd just buy everclear. Most drunk/dollar.

I have nothing to add, but am following intently. My keg fridge is half kegerator and half freezer. I wanted to do something like this, but eventually gave up on it.

I do hop pellets in a bag all the time and it works fine. I also tried it with loose leaf hops, no bag. That was NOT a good idea. I eventually racked that one into a second keg.

I'm determined to figure mine out. I think a thicker stone (or steel). Favor the front with the stone and teh coals to the back. And maybe don't light the whole chimney!

I do. I want to like it, but I can't get good pizza off it. :no: I think I need a better/thicker stone or steel. It can literally get up to 850° or higher. Which is probably part of my problem . . .

When I toured the St Louis Brewery in college they told us that the beer going into the floor drains was Natty Light. The overflow beer you're talking about is probably a little higher quality, maybe Busch.

My parents were great and we were pretty good kids. But there was a few times Mom would say "Wait until your father gets home." That was never anything you wanted to hear . . . :ghostly:

Narrator: He did not avoid burned crust and raw tops :mad: I think my Kettle pizza either gets too hot (850-900), perhaps my stone is too thin and doesn't transfer the heat right. Maybe I will put less coal in and keep it more in the 650 range.

I really shouldn't be in this thread. It makes me really want one of these things. I come from an engineering/3D modelling background, so I've always followed 3D printing from afar. My daughters have a dollhouse that is missing some furniture. I think a 3D Printer would work really well...

This thread has inspired me, I think I may fire up the Kettlepizza and see how she works. It's been since probably 2019 since I used it. Trying to avoid the burned crust and raw tops that I used to get :ghostly:

I like sushi rolls with salmon skin. I'd try these, at least.

Yes, that's likely what I'll end up doing. And why I came out the door in the first place. Now I just need to find a high quality and low cost drip tray

I'm looking at this too. I have a side-by-side fridge with the taps out the front. I'm not wild about putting screws in it, but it has to be easier the cutting the taps in. Right? RIGHT??? I'm not sure I want to trust magnets either.

I used my rig to fry my turkey on Thanksgiving. I've had it done for about two months now. Need to get another couple batches brewed before it gets real cold. :ghostly:

Sounds like the standard one should be fine. My birthday is in a few weeks. Maybe a good birthday present for myself! :yes:

I'm looking to build one of these. I'm eyeing the hellfire burners while I'm at it. I plan to di a two tier with one burner. Mounted under the lower tier Do I need the one with legs or the one that goes with the blichmann stand?

I guess I found my answer. Probably not what I want to use!

So i was at menards this morning and looked at the strut. My store has galv and the 'permagreen' kind. What's anybody's experience with the green? The unistrut site talks about an electro acrylic process. Sounds kinda like what I'd call powder coat. I plan to make a 1.5 or 2 tier small...

Actually no, They are in a side-by-side fridge door. I am a little short on line, like 8 ft or so. But I figured with flow controls it'd be okay. I need to experiment a little more. But my understanding was you should turn them down all the way, and slow go up until you get too much foam...