Recent content by crowmanz

A sanitized temp and food safe HDPE cube (jerry can or similar) is filled with your wort, any air squeezed out and the lid sealed. Then the sealed cube is left to chill down to ambient temps without any airborne contaminants entering the wort. Once at pitch temps cube is poured (at some height...

Reduce chilling water to zero by using no-chill. Us Aussies have been doing it for some time now, even commercial breweries do it for fresh wort kits. No-one has died.

I'd say it is from the 650ss, I haven't noticed any issue in mine but I only serve beers. This is the 3rd or 4th thread I've seen recently, in the various homebrew forums I'm on, with this same issue raised.