I am thinking of some different foodgrade plastic containers to use as fermentors and I made me wonder what everyone else is using besides the standard Carboy's and Ale Pales.
I use three sanke kegs for fermenting my 10-12 gallon batches. I use a standard 5 gal glass carboy for apfelwein and small batches. I also have a 7.75 gallon keg for smaller batches.
The kegs work great. I want some more.
I use three sanke kegs for fermenting my 10-12 gallon batches. I use a standard 5 gal glass carboy for apfelwein and small batches. I also have a 7.75 gallon keg for smaller batches.
The kegs work great. I want some more.
I use a 1/2 keg with the top cut off and a ball valve in the bottom. I just place a large pan lid over the top, so its open ferment. Never had a problem. I do rack as soon as ferment is complete. No leaving it for weeks.
<~~~~ this is boil kettle, fermenter looks the same.
Switching to a 7 gal conical this weekend. First time out of the box. Still going to brew 10 gal batches, but am trying the no chill thing for the other 5 gals.
David
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Yellow beer (pale ale) in keg
Chocolate stout In keg
Front Porch Porter in keg
weat beer and fruit in the conical
IPA of some kind on Deck!
I get more out of it when I put more into it. :)
Last edited by Droot; 07-03-2009 at 12:57 AM.
Reason: can't speel for chit
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Wow. all that work to not properly ferment? It won't take that much longer to transfer to proper fermentor...
And what's not proper about a stainless vessel?? Also no risk of infection during transfer, as there is none. During active fermentation I believe your beer doesn't need to sealed away like a lab experiment...the Co2 provides postive pressure to keep the unwanted "stuff" out. When fermentation is complete, the beer gets racked to a keg and purged w/ Co2. I don't muck around, and practice sound sanitaion w/ star san at every turn.
I believe Jamille Z. has done it this way and reported positive results...I just do what works for me and thought I would share.
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-------------------------------------------------------------------- CORONA MILL BUCKET SYSTEM V. 2.0 "crushing grain on a beer budget" http://www.homebrewtalk.com/1308996-post144.html
BIAB bags available...PM for details
Last edited by wilserbrewer; 07-03-2009 at 05:09 AM.
And what's not proper about a stainless vessel?? Also no risk of infection during transfer, as there is none. During active fermentation I believe your beer doesn't need to sealed away like a lab experiment...the Co2 provides postive pressure to keep the unwanted "stuff" out. When fermentation is complete, the beer gets racked to a keg and purged w/ Co2. I don't muck around, and practice sound sanitaion w/ star san at every turn.
+1, many people dump the entire contents into the fermenter, so if you are ok with keeping the trub, it's just eliminating one step. I agree the fermenter just didn't to be "tightly" sealed, I'm just using tinfoil as it is.
Could you explain or provide a picture of "...seal it up well w/ the lid, a plastic bag and a string...". Whats the bag and string for?
Fermenters - What are you using
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