Recent content by matthendry

Use a Corny Keg if you want to use stainless and put some head pressure on the keg so when the wort shrinks it doesnt pull the lid , and seal in , Your method would be fine if you wanted to make some spontanously fermented lambic ;)

Try the Brewmate software and choose the Brew in a Bag option for small batches ,this will also help with recipe formulation , http://www.brewmate.net/ https://www.homebrewtalk.com/wiki/index.php/Brew_in_a_Bag

There are many Nanobreweries using high end homebrew equipment some of these startups post on Homebrew talk in the DIY section . https://www.homebrewtalk.com/f51/ http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html

Northern Brewer sell a bleeder valve with a Gauge as described in the guide . http://www.northernbrewer.com/brewing/bleeder-valve.html

Teri Fahrendorf the former Brewmaster at Steelhead and now the Specialty Malt Account Manager at Great Western Malting has a excellent guide on her website for homebrewers who want to try closed pressurized fermentation like most macros use . Most breweries macro and micros only top up with...

When I worked in a Homebrew shop we had a break in and the one of cops that came to investigate became a regular at the homebrew store and he even purchased a small still for distilling "Water" of course .

The commercial wort kits always have a bit of airpace in the top and just like canning its ok to have a little air in the top so it can help keep a slight vacuum in the vessel . Check out the Wort Kit on the Grain and Grape website http://www.grainandgrape.com.au/index.php

Heres a spreadsheet that was developed by a Aussie Homebrew retailer that give the functions of temperature and time and pasteurization units for anyone interested .Graphs on Sheet 2 ( temps on the graphs are in Celsius) .You might need to register to download this document ...

Pressurize and remove the connection and then when at room temp give it another hit at about 7 psi because the wort has shrunk .

A corny is fine as long as you put some head presssure (22 psi) in the vessel so the keg doesn't suck air in from the connections .

We would pack them in the van after they got packed at the microbrewey (poor driver) who would bring them to the warehouse the next day and some of the Sydney homebrew retailers would get warm wort kits if they where delivered the next day .We did store them in the walk in cooler after couple...

I used make/package wort kits for a home brew company in Australia and it makes a difference when your packaging 400 liters of wort for sale as wort kits that might sit on a retailers shelf slowly oxidizing at room temperature for a few months compared to 20 liters of homebrewed wort your...

Chad your fine I used to work for ESB homebrew supplies the company that inspired the no chill trend and helped develop the kits and packaging and we routinely put the wort into the 'cubes' at 180F .I explained why in the post above but you do bring up a good point about the upper temp limit of...

Sterilization is the elimination of bacteria ,spores and anything else that can cause sickness and illness.Heat Sterilization is holding at 250F for a given time usually 10 minutes minimum . The correct terminology when filling wort kits or doing No-Chill is Sanitize and Pasteurize otherwise...

Do what the Aussie Wort kit manufactures do and make a higher gravity higher hopped wort then they tell their customers to add water to make a beer to style . http://www.grainandgrape.com.au/articles_other/wortkit_summary.htm