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Old 07-24-2009, 02:15 AM   #1
nutcase
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Default 12 gallon buckets for fermentation

anyone use them? I'm getting tired of making 2 separate starters and splitting my 10 gallon batches in 2 primaries. I could just make a 1-2 gallon starter and pitch the whole thing. I'm just a little worried that I won't be able to easily move that sucker to crash cool in the fridge (over 100 lbs of beer ). I'm interested in hearing experiences of anyone who does this. and how they might deal with the weight factor

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Old 07-24-2009, 02:26 AM   #2
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Go and get the LME containers from your LHBS. Thats what I use

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Old 07-24-2009, 02:28 AM   #3
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I use 15 gallon barrels from us plastics about $30 each

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Old 07-24-2009, 02:42 AM   #4
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My LHBS was closing them out so i got them for 2 for $5.00. They didnt just want to throw them out

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Old 07-24-2009, 02:42 AM   #5
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do you guys just move them to secondarys for crash cooling?

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Old 07-24-2009, 02:48 AM   #6
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Yep ,Transfer to a new one and crash cool, they arent that heavy with 10-12 gallons.

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Old 07-24-2009, 02:53 AM   #7
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attitude you crash cool in one of those? How do you move it?

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Old 07-24-2009, 02:59 AM   #8
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I move mine with a whole lotta a$$, I have a 30 cu ft chest freezer that I ferment in, I step up on a crate and can only use 1 hand because it has only one handle.

I don't cold crash, the first pint or 2 has some yeast but I don't mind.

I have 3 barrels I am using and wish I would have just started out using them.

I inquired at my lhbs, but they don't get their lme in big enough containers, or didn't have any.

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Old 07-24-2009, 03:03 AM   #9
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chaos- the handle supports the weight of over 10 gallons of beer without breaking?

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Old 07-24-2009, 03:38 AM   #10
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Quote:
Originally Posted by nutcase View Post
chaos- the handle supports the weight of over 10 gallons of beer without breaking?
Yes, no problem.

My company does some work in water treatment, and we actually purchase acid in similar (acid grade not food grade) barrels.

15 gallons of sulfuric acid is heavier than 15 gallons of water. The acid barrels weigh in at 220lbs.

The most if have had fermenting was 12-12.5 and have had no concern with the handle stability.

I don't go throwing them around, torquing them, or otherwise abusing them. Its always a slow controlled fluid movement. The only time I use the handle is when lifting in and out of my fermentation chamber, ottherwise I use a dolly. When I clean the I fill with hot water and oxylclean and siphon off at least 50% before moving them.

I use a #13 drilled stopper in the bung hole for my airlock.
1 of my fermenters has a #11.5 stopper in the bottom, bc I pushed it through the first time I used it. I have just fermented right on top of the cake so I haven't tried to get it out yet.

I have a lefthand milk stout clone in that barrel that is getting kegged this weekend.

Another advantage, no blow-off! I have a trippel that I used 6 lbs of jaggery on and it had probably 2-3 gallons of krausen and I stillhad a few inches of head space.

My barrels are opaque like the one above, so you can see thru them slightly (better with a mag light).

The biggest issue I have encountered is racking the into my kegs, my auto siphon doesn't reach real well, I had to fashion a holder for it so that I can hold the bottom portion when I am getting down to 2-3 gallons.
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