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-   -   1/2 BBL Conical Fermenter? (http://www.homebrewtalk.com/f11/1-2-bbl-conical-fermenter-144113/)

SankePankey 07-14-2010 12:35 PM

2 Attachment(s)

I'll go for it again...

I have this one from synergymetalworking.com. It is 15.5 gal. I am doing 13+ gallons in it at present with a blow-off vessel (corny). It's working quite well and I know I can do more (gonna try 14 next).

I can fit my whole arm down the 4" triclamp to the bottom to clean (and the top as well) since I'm no he-man. Sure it's not a 60 degree cone, but with a sanitized spatula, I can harvest the whole cake very conveniently and separate it in a glass container (with some sterile water). Even without doing that, I got about 2 vials worth of yeast out the 1.5" bottom dump with just one purge.

Best things about this are:

1) It can be pressurized to 60 psi, unlike all others I've seen on the market (EDIT: Well, I guess except the Sabco which is like the same thing). My last batch was fermented, cold crashed, boost carbed, and served from the same vessel, just like a brew pub. My current batch is seeing a pressurized ferment.

2) It's American made. Well, the keg is actually French, but it's not a Chinese import (not that there's anything wrong with that but,....)

3) On mine, I have only one weld below the beer line (the 1.5" dump) and zero threads. Having everything accessed (even thermowell, racking port, etc. except the dump) from the top makes using a chest freezer a preferred choice. Very low profile. I just put a 90 degree triclamp elbow so I could reach the dump valve in the chest freezer.


It was about $450-ish +/-.



HOWEVER-

I also bought a 15 gallon corny keg for ~$200 (factory second) as a lagering/second primary vessel. This thing is really cool. It's easily half the weight of the Sanke and has a nice thick rubber bottom. Haven't used it yet, but going to shortly. That's a pretty good price for stainless with posts and dip tubes already present. Again, just harvest the whole damn yeast cake this time out the bev out post with a little CO2 and separate in a different container.


My humble opinion: The whole 60 degree cone thing is just not that important on the homebrew scale. When you have multiple barrel volumes of beer pressing down on the yeast cake in a big brewery, you need to remove the yeast (as much of it as possible) so it doesn't cook and loose viability. That's just not the case with 15 gallons.


SankePankey 07-14-2010 12:35 PM

2 Attachment(s)

I'll go for it again...

I have this one from synergymetalworking.com. It is 15.5 gal. I am doing 13+ gallons in it at present with a blow-off vessel (corny). It's working quite well and I know I can do more (gonna try 14 next).

I can fit my whole arm down the 4" triclamp to the bottom to clean (and the top as well) since I'm no he-man. Sure it's not a 60 degree cone, but with a sanitized spatula, I can harvest the whole cake very conveniently and separate it in a glass container (with some sterile water). Even without doing that, I got about 2 vials worth of yeast out the 1.5" bottom dump with just one purge.

Best things about this are:

1) It can be pressurized to 60 psi, unlike all others I've seen on the market (EDIT: Well, I guess except the Sabco which is like the same thing). My last batch was fermented, cold crashed, boost carbed, and served from the same vessel, just like a brew pub. My current batch is seeing a pressurized ferment.

2) It's American made. Well, the keg is actually French, but it's not a Chinese import (not that there's anything wrong with that but,....)

3) On mine, I have only one weld below the beer line (the 1.5" dump) and zero threads. Having everything accessed (even thermowell, racking port, etc. except the dump) from the top makes using a chest freezer a preferred choice. Very low profile. I just put a 90 degree triclamp elbow so I could reach the dump valve in the chest freezer.


It was about $450-ish +/-.



HOWEVER-

I also bought a 15 gallon corny keg for ~$200 (factory second) as a lagering/second primary vessel. This thing is really cool. It's easily half the weight of the Sanke and has a nice thick rubber bottom. Haven't used it yet, but going to shortly. That's a pretty good price for stainless with posts and dip tubes already present. Again, just harvest the whole damn yeast cake this time out the bev out post with a little CO2 and separate in a different container.


My humble opinion: The whole 60 degree cone thing is just not that important on the homebrew scale. When you have multiple barrel volumes of beer pressing down on the yeast cake in a big brewery, you need to remove the yeast (as much of it as possible) so it doesn't cook and loose viability. That's just not the case with 15 gallons.



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