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Old 02-16-2010, 08:53 PM   #61
Nov 2009
College Park MD
Posts: 74

I do 2.5 gallon batches and got a couple of 3 gallon HDPE containers from the deli down the street. They are square and have a handle. They get their vegetable oil in them-
If you know someone who frys turkeys they are the same oil containers.
Free is good. I don't plan on long storage ,just no chill to pitch the next day.
I have not done one yet but next batch is planned as a Brew in a Bag No Chill.

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Old 02-18-2010, 05:02 PM   #62
Apr 2009
Indian Mills, NJ
Posts: 317
Liked 11 Times on 5 Posts

Originally Posted by The Pol View Post
A lot of these questions have been asked 20x....

Um, the only issue is how to deal with no headspace and the vaccuum presented when the wort cools. It is pretty tremendous. Get around those, and yah, SS handles heat well. Ive never done it, and with the need for foam control and modification to the keg itself, it is just easier for ME to use the Winpak...

Anyone using kegs for this??
I have been no chilling for a few months. I have used a corny for every one. At flameout I fill a cleaned corny to the brim, keg lube and seal. If pitching the next day I simply rack to my fermentor when 60*. If pitching a few days later I will hit the corny with c02.

Before opening the corny lid I pull the pressure release, most times you will get suck back so the cornies usually will hold a vacuum. Once and a while you get nothing, so its not a vacuum but I have not had any ill affects from this.

Hope this helps someone

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Old 01-16-2013, 11:12 PM   #63
Jun 2010
Fayston, VT
Posts: 201
Liked 1 Times on 1 Posts

Stupid question but what about just covering your boil kettle overnight or simply letting the wort cool for an hour until it's at a reasonable temperature to pitch into the glass carboy--say somewhere in the mid 100s?

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