BillyBeer

Recipes 

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Future Brews
Dos Equis, Rye IPA

Primary:

Secondary: Empty

Keg: Grant's Perfect Porter, Cascadian Dark Ale, Frodo Baggins Brown, SNPA, Blue Moon, IBA, IIPA

Ragutis

Recipes 

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.

OMJ

Recipes 

I use a kegs too but I need to get a couple more.

BillyBeer

Recipes 

How are the Kegs configured? Do you have any pictures?

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Future Brews
Dos Equis, Rye IPA

Primary:

Secondary: Empty

Keg: Grant's Perfect Porter, Cascadian Dark Ale, Frodo Baggins Brown, SNPA, Blue Moon, IBA, IIPA

Droot

Recipes 

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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No chill Fat tire clone in conical. Its been sitting in a cube since July.

Airhead Ale in keg. DAYM is it good!
10 oz Hallertau in a 10 gallon batch of german ale.

I get more out of it when I put more into it. :)

EdWort

Recipes 

I use the ale pales, but I also use this 15 gallon malt extract barrel.

wilserbrewer

Recipes 

I'm lazy, I've been fermenting in my kettle. Chill and pitch, ferment 10 - 12 days and keg. I do seal it up well w/ the lid, a plastic bag and a string. Don't laugh too hard till you try it.
Bayou Classic 44 quart stainless.
Amazon.com: Bayou Classic 1044, 44-Qt. Stainless Fryer/Steamer with Vented Lid: Patio, Lawn & Garden

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CORONA MILL BUCKET SYSTEM V. 2.0 "crushing grain on a beer budget"
http://www.homebrewtalk.com/1308996-post144.html

Irie5447

Recipes 

Wow. all that work to not properly ferment? It won't take that much longer to transfer to proper fermentor...

wilserbrewer

Recipes 

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

HomebrewJeff

Recipes 

+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?