Originally Posted by klyph
Wow, that seems like a lot. I guess since it's a slim vessel you'll get a thicker layer of trub, but I doubt it will be anywhere near 6". The only way to know for sure is to brew a batch, use a racking cane through the lid, and measure the cake when you're done racking the beer off.
yeah, I was just hoping to not crack the seal since I am fermenting under pressure. I am just going off when fermenting 5.5G in a carboy that has roughly the same diameter the trub is a good 2-3 inches so I am just doubling that since I will be putting in twice as much.
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,