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The NSF standard referred to is a very high bar. No need for any other standard. The problem, if one exists, is that after 10 years, no one is likely to have an original invoice or other proof of purchase. This in no way takes away from what is a first class warranty. At least half of my kegs...

A wee bit off topic but I think relevant: When the dry hop bag is withdrawn (which is easy if a bag is used) should the bag be gently squeezed to extract more of the hop "extract". I have definitely noticed a difference between a squeezed brew & one not squeezed, but its pretty much haphazard. I...

I brewed "Legbreaker" which turned out OK but not spectacular. I believe that more hops would improve, but whether dry hopping is the best I can't say.

Hate to reveal my ignorance, but what exactly is DDME? And where is the rest of the fermentable material in the choc stout "recipe"?

"modified pale ale"? I would like to see your recipe, unless it's a trade secret.

Bit late for comment I know. But who the heck needs a slow starting yeast? US-05 is slow enough & causes me concern every time I use it. Frankly I can' tell the difference between the Kit Coopers yeast & US-05 at least with my strong tasting hoppy beers. I know that's almost heresy but it's...

Where can I find the Old Brown Dog Recipe

I also have 4 x15 litre cubes with no home in sight. Taking up too much room. Gold Coast, Burleigh Heads. Anyone interested respond with contact info.

That's a large amount of hops (70 grams)for what I presume will be a 20 litre batch?

What is an ounce, for Gods sake stick to metric measures; Australia converted in 1972 !!

OK so share: What the heck is SMASH?

I see BIAB referred to more frequently, pity is I have no idea what that really is. And FWK .....?

MHB Since I am unsure what "scale" you have in mind giving this advice I am unable to comment further, I don't know what CCV is. I do know that none of the problems you outline are likely to effect the home brewer doing annually say around a dozen 23 litre batches. My experience is brewing 40...

Worth mentioning that for most of us, brewing lowish quantities in fermenters with 23 lire capacity, well your never likely to need to passive the stainless keg or fermenter. Mechanical cleaning, as in vigorous brushing or similar, is rarely needed, several wash outs with near boiling water is...

Yes several LHBS do make up fermentable material packs in different ratios & in general they don't clump but that may be due to a reduced storage time. I like the pre-heated oven idea, I had not considered it because I always assumed it would severely limit any ability to stir the grains But...

Gold Coast here; our water is of high quality. You can phone your local water authority & request details of the water analysis, suspect you will discover it's well within international guidelines. In my experience on GC (15 years) I simply pass all water through a twin filter under bench setup...

Thanks to all for the suggestions. Hammering away at a plastic bag of BE2 (can't recall the exact composition) is not fun because you need care to not break the plastic bag & still some larger lumps refuse to break up amongst the powdery debris. Freshly selected BE2 seems to be OK & is largely...

I have for the last 2 years or so been basing my brews on Coopers Real Ale Kits. I add about 300g of freshly crushed crystal malt grains heated between 65 & 75 Deg C for 30 mins - understand this is "steeping". Anyway I have difficulty keeping within that temp range even on a small gas flame &...

Bit late with my opinion but ................ I have established to my complete satisfaction that making yeast starters is not necessary or worth the effort. Confirmed by Fermentis when contacted. There is no need to wash yeast intended to be reused within say 4 weeks. When deciding the quantity...

This has happened to me & I always become very nervous about the possible reasons & possible outcomes. Fermentation should always start within 24 hours even if a bit difficult to detect. Even well thought of yeasts can be slow starters (US-05); & two sachets of Coopers yeast will almost always...