Recent content by rancocas

Try the US PLASTICS HEDWIN 6 gallon drum. It holds 6.25 gallons.

I used it for the first time with a Czech amber lager. Fermented at 15C then raised it slowly to 25C. Very pleased. Grain bill shined.

I would not advise it. You risk burning out your compressor.

So I use half a Campden tab in my strike water, and do no splashing when emptying my boil kettle into my nochill drum. It must work, because I have never had that almond flavor.

I have two sets of caps. After filling with hot wort, I cap them tight, flip them upside down for about an hour, to sanitize the cap. I can also do a hopstand in them with a bag of hops. Then I put fan on them overnight to cool them, before oxygenating and pitching yeast. If you buy them...

Here are the no-chill food grade drums I use. If you get extra caps, they double as fermenters. Get them from US PLASTICS. 6 gallon HEDWIN drums. Tough as hell. These have done at least 30 batches each.

Even more potent when mixed with hot cleaning vinegar.

I have been doing no chill for over 60 batches so far. No oxydation, no contamination, just good beer. Of course I am equipped correctly and adjusted my process.

I burst carbonate at 40 PSI for 26 hours through the liquid post, simultaneously cold crashing and clarifying with gelatin. I have to never forget to depressurize before switching disconnects. Really good results.

I have found that mixing StarSan with distilled or deionized water helps it last a really long time. It basically never turns cloudy or gummy.

I have brewed over 60 no chill batches to date. Never had a problem with chill haze. I use the standard Whirfloc and gelatin approach

I think Brulosophy tried it. Got very sticky equipment.

There are a couple of good Facebook groups based in France. https://www.facebook.com/groups/769928183106337/?ref=share https://www.facebook.com/groups/172423245842/?ref=share