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Home Brew Forums > Home Brewing Beer > General Beer Discussion > concrete fermenters??
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Old 07-14-2011, 05:17 AM   #21
madbaldman
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Originally Posted by Deuce View Post
I wonder if they have rebar in them? If they do, it will rust, then leach back into the liquid. Or they could epoxy coat, use fiber reinforcing, etc. I'll stick with glass.
Rebar doesn't rust unless it gets exposed. As long as you have good concrete coverage over the bar you're OK. Either way, the I can't imagine using concrete with a liner or good sealant.
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Old 07-14-2011, 06:53 AM   #22
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wouldn't you just float it sealed with a plaster? it creates a pretty smooth surface that would be similar to a clay pot.

Of course for that matter, you could just use clay too i suppose. unless to are making a massive vessel, clay fired or not would be a good choice if you wanted to go with earthen materials.... the ultimate hippie home brew.

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Old 07-14-2011, 07:58 AM   #23
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Still gona try it anyway!!!!!!!!!!

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Old 07-14-2011, 08:06 AM   #24
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Why? It would be a nightmare to clean properly. Why not just buy a giant plastic trashcan like everyone else

Seriously, it will not be good for beer. For all the reasons it works for wine it will be detrimental to fermenting beer.

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Old 07-14-2011, 08:14 AM   #25
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But it might be nice for some sour ales.

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Old 07-14-2011, 08:31 AM   #26
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Silliness. I like the trashcan idea more!

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Old 07-14-2011, 12:28 PM   #27
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Seems like you would need a good Elastomeric penetrating sealer to fill the pores to ensure that it doesn't harbor bacteria? Otherwise you would need to soak in Starsan or something for a long time to ensure sanitation?

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Old 07-14-2011, 12:32 PM   #28
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All concrete fermenters are glass lined internally. The wine doesn't touch the concrete. And yes they have been used for many years, especially in the old world. There are many in Italy, Spain, etc...

Unlike brewers, wine makers fear Brettanomyces and if you get it in your winery, it is almost impossible to get out without tearing down the winery (wooden) and constructing a new one (concrete). That's why you see many modern wineries are not made of wood anymore. The Brett will hang out eating the resin in the wood until something with more sugar like grape juice comes along.

Sounds like a great reason to use concrete fermenters too. Also, I've heard some cockamamie winemakers claim some BS that concrete is gentler on the wine, I'm guessing because of some ionic charge in the metal.... but really I don't believe that at all. It's just hype. Winemakers are salesman too.

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Old 07-14-2011, 12:49 PM   #29
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There is no mention of glass on the website of the above mentioned "egg" fermeters, they aslo give instruction on how to treat the cement with tartaric acid before use, to reduce the calcium carbonate(or something) from the cement.

WHAT ABOUT YORKSHIRE SQUARES THEN? open AND made from rock / slate ect.....

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Old 07-14-2011, 01:11 PM   #30
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I think you all are just in denial! If one looks at the normal honey bee, its wings are to small and body to large and on paper.... it should not fly, but yet.......zoom zoom (and the mead guys are still happy)

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