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Old 06-04-2012, 02:13 PM   #1
blacksailj
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Default sanky fermenters

I use 6 gallon buckets to ferment in right now and soon plan on getting a refrigerator to control my temps as well as upgrade to 10 gallon batches. While looking at my sanky kettle I'm wondering if any one uses them as a fermenter (cut open with foil over the top or with the standpipe taken out with airlock). This way I ferment all in one vessel. Any ideas, tips, or suggestions? Thanks folks.

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Old 06-04-2012, 02:18 PM   #2
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Check out WortMongers post on fermenting in sankys here.

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Old 06-04-2012, 02:20 PM   #3
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Beer magazine last month had an article talking about different items used as fermenters, those using kegs took out dip tube and used one of carboy caps on top.

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Old 06-04-2012, 02:44 PM   #4
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Look at brewers hardwares site. They have a kit that runs $70 mol. It's a tri-clamp fitting with a thermowell, a built in SS racking cane and a port for blow off or an air lock. I have been considering going this route myself. Sounds like another advantage is that you can sanitize by tossing in a couple gallons of water and boiling for 15 min or so

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Old 06-04-2012, 03:42 PM   #5
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Thanks guys I think this looks like what I'll be doing. I first was thinking about using a cut open keg to specificlly use ringwood yeast because it requires open fermentation but a sanke with the spear taken out will do.

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Old 06-04-2012, 03:50 PM   #6
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Quote:
Originally Posted by winvarin View Post
Look at brewers hardwares site. They have a kit that runs $70 mol. It's a tri-clamp fitting with a thermowell, a built in SS racking cane and a port for blow off or an air lock. I have been considering going this route myself. Sounds like another advantage is that you can sanitize by tossing in a couple gallons of water and boiling for 15 min or so
+1 on the Brewers Hardware Sanke kit.

And, I just pour a gallon of water in, install the Sanke kit, and boil for about 10 minutes. To clean, buy one of the Carboy Cleaners. I fill my Sanke with PBW, soak overnight, drain most of it out, and then use the Carboy Cleaner to scrub it. Works great.
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Old 06-04-2012, 04:00 PM   #7
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Seems like it would be hard to siphon out of it without getting a lot of yeast.

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Old 06-04-2012, 04:05 PM   #8
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Not at all. The racking cane can be adjusted to wherever you want it. I also use pressure to transfer to my cornys. (Brewers Hardware doesn't recommend that, but I only use about 3 PSI, and have had no issues.)

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Old 06-04-2012, 10:17 PM   #9
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Sanke

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Old 06-04-2012, 10:37 PM   #10
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I ferment in an unmodified sanke in a freezer with the ebay controller from the DIY forum. I remove the spear to clean (oxy soak), sanitize and fill. Then I pitch the yeast and replace the spear.

I have a modified sanke coupler that has the check valve removed and attach that to the keg and a blowoff tube. After 36-72 hours (depending on style) I remove the blowoff tube and attached a pressure gauge and bleeder valve. I bleed excess CO2 regularly to maintain a pressure consistent with desired carbonation based on temperature.

There is a picnic tap attached to the beer side of the coupler for taking gravity readings and samples.

If you have the time, I highly recommend the information by WortMonger linked above (http://iam.homebrewtalk.com/WortMonger). His information on sanke fermenting and pressure fermentation is very informative (and very long). http://www.homebrewtalk.com/f13/clos...chnique-44344/

After fermentation I cold crash and counter pressure transfer using CO2 to sealed kegs. When starting the transfer I pour some off into a pitcher but never get more than a cup of yeast.

Have been using this system for about five batches with success. Re-installing the spear is the hardest part, but by the third or fourth time it gets easier.

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