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30 psi would be a bit overkill! From experience (with the dump valve and very floculant yeast) 5 psi causes a massive gush! I would go with 2-3 psi, you can always add more.

You could convert the AC into a glycol chiller, pumping 28 degree glycol thru an internal chiller will keep the conical down to 50, you'll have to throw a sleeping bag over it to get to lagering temps, but it works.

There are several different styles of poppets, the one we use has three spring arms that hold it in a groove milled out in the housing. A pair of needle probes, the patience of a saint, and it can be removed thru the fitting. It can be rebuilt, but none of my ancient kegs have needed this rebuilt.

You need a type K thermocouple. There are other types.....

Check out our version of a spunding valve! https://www.facebook.com/#!/pages/The-Brewhemoth/144437928937396

Rolling a lip would be a fairly easy thing to do if one had the equipment, but we do not. And it is for this reason that the Penrose Kettle will very soon be extinct. We are about out of the scrap that we build these out of. A sheet of stainless (304), is prohibitively expensive, buying new...

Will the addition of Isenglass hurt the vitality of yeast harvested?

50 quarts is an odd size for brewing. 12.5 gallons, too small for 10 gallon batches, way bigger than you need for five gallon batches. The Penrose kettle works well for 5 and ten gallon batches.

Hard to tell for sure, but it looks like there is enough room under the freezer if you remove shelves and drawers for kegs. Put a box where the water is to mount your taps. Open door, pour beer from a tap, close door. Added advantage, your taps will stay cold.

The Brewhemoth comes with the 4" cap, gasket, and clamp.

I'd email the Brewhemoth guy (me!). We have done one better than the pressurizer. A 1 1/2 inch cap with a tee welded on. Adjustable pressure relief, a gauge, and a ball lock gas in valve. Allows for preesure ferments, dispensing beer to kegs, etc. It is not on our web page yet, but an email to...

5, 10 or 15 gallon, all work well!

The Brewhemoth brand offers more options, pressurizable to 160 psi, internal chilling, spunding valve option, etc.

I own three, then again, I am the Penrose! Looks like a larger size will soon be availible, something around 24 gallons.

My latest Pilsner is ready to chill, if I pressure fement, what temp on the wort and where do I set the pressure?

Not wanting to argue here, but the Penrose Kettles are made in St Louis, MO, USA.

If you add the fruit to primary, you will get a more wine like flavor from the fruit. Adding to secondary will produce more fresh fruit flavor. You can substitute fruit juice for water, in whole or in part (make a cranberry mead that way, all cranberry juice plus cranberry blossom honey, cyser...

These are liquid oxygen containers. They are vacuum insulated. The origanal "Penrose Kettles" were these with tho top cut off and the "guts" discarded. The Brewhemoth is made out of scrap parts. None pictured appear to be "our brand", but they might make decent kettles. Not sure if you will find...

My cleaning regime is to fill with water and add oxyclean, let soak, carboy brush on the krausen ring if nescessary. On Brew day, I rinse with chilling water, use a half gallon of starsan, seal it up and shake it everywhere, drain and fill. never have had the slightest problem. Brewing today...

I pressurize,two reasons, the valve is lower than the keg, two much a wuss to lift it up, and the second, the beer sees no O2 in the transfer.