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Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Brewhemoth conicals?
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Old 12-14-2010, 08:19 PM   #31
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I suppose I can share this - some good part info and resources. It's not all in a concise form yet, so you have to weed through the discussions a little. This is some of the initial design discussion:

http://stlbrews.org/phpbb2/viewtopic...er=asc&start=0

Good for more lessons learned and thoughts on temperature control.

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Old 12-15-2010, 01:18 AM   #32
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Yep, thanks to this thread and the HHHC results being posted on the Brewhemoth website, we have had a very busy (but really fun!) start to our week!

Thanks again to all who have inquired about our products! If we missed you somehow, please let us know! We have been flooded with e-mails, phone calls and the like and want to make sure we have EVERYONE taken care of as much as we possibly can!

And, to those who have already ordered (BrewBeemer), a sincere thank you! All the fittings have been ordered for your setup and we should have our welder doing his damage to yours by the end of this week!

Fun times, I tell ya!!

Cheers!

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Old 12-15-2010, 01:38 AM   #33
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Quote:
Originally Posted by BrewBeemer View Post
Kally,
thanks for the Brewhemoth posting.
Dale and Josh are great to deal with we had spearker
phone conversation, great people all answeres answered quickly.
I ordered my ferm with larger valves plus all welded on
tri fittings, a 90 degree tri clamp fitting at the dump.
Ordered this morning after they gave me a corrected price.
Shorter legs allowing 4" clearance below the dump valve
after the legs have been shortened to allow me more
refrigerator options to fit inside.
Wifey gave me that death look. Prost.
How much that modded version run you?
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Old 12-15-2010, 04:30 AM   #34
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Quote:
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Wifey gave me that death look.
When you get one of these, you know it's going to be good!
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Old 12-15-2010, 04:45 AM   #35
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That is pretty sweet, but I have one question. Is that a 60* conical? It doesn't look like it. I would totally buy one right now if it would hold higher pressures than what was stated. All that being said, great looking product guys... and from the sound of it, great customer service. I will be watching this product very closely.

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Old 12-15-2010, 05:13 AM   #36
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Trouble is it'll need a twin, gots to finger out how to pull that off.

Freudian slip?

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Old 12-15-2010, 06:42 AM   #37
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Could, perhaps, some rapping on said 45deg walls convince the yeast to slide down? Just axin'; my fermenator spits a ton of yeast/trub out its little bottom.

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Old 12-15-2010, 02:22 PM   #38
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We did some research on the 45 vs 60 degree conical question. The industry standard fermentor built today is a 60 degree conical, but there are many variations out there. All of the professionals that were consulted (including a worldwide yeast expert) felt that the 45 degree angle is enough to get the yeast to drop out effectively. The height of the fermentor aids in this as well. Overall, the scale of this fermentor being 15 gallons of wort vs 15+ barrels really meant that you won't notice a difference between 45 and 60 degrees. All of my beers have come out remarkably clear. The whole operation is just so much easier with a conical.

I see a second one coming home in the next year too. I'm still debating on whether to integrate temperature control into it or not.

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Old 12-16-2010, 04:38 AM   #39
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Quote:
Originally Posted by BrewBeemer View Post
Josh,
Kally mentioned that he supplied his own tri-clover fittings for his ferm you assembled for him and that they were "thick wall tri-clovers".
Question I have is how much thicker is the wall on these thick wall tri-clovers vs the ones you will use on my ferm? Is there a strength issue using regular wall thickness vs thick?
Or, is this something to not worry about unless the tri-clover is being used to lift the ferm off the ground? Just had to ask.
I am fairly certain (Dale knows this technical stuff MUCH better than me) that we are using standard wall on yours...and if you aren't planning on lifting it by the tri-clover, I think you'll be safe!
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Old 12-16-2010, 04:45 AM   #40
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Let me quickly answer some of the questions here...

First, yep...it's a 45* cone. As Kally mentioned, we talked (I didn't know Kally did - good researching job!) to a LOT of people about that. The slightly longer answer is that the 60* cone is what was used in the dairy industry and it just kind of got adopted by the brewing industry. There are many pros that use 45* (Six Row here in St. Louis comes to mind).

As far as pressure...these are fermentors ONLY. They are not serving vessels, so we (currently) don't feel they need to hold more than 8 PSI. We are considering one in the future, but we have more "chilling" things to work on first! And yes...that was a hint of what we are working on now!

Ummm...I think that's all I have for now. Keep the questions, comments and (of course) praise coming guys! Thanks!!!!!

Cheers!

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