Brute trashcan for Apfelwein fermenter?
- Thread starter Mr. Nice Guy
- Start date
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BigBobsBrews
Well-Known Member
I've been brewing larger batches 10 - 15 gallons for awhile now and have yet to come up with an eloquent fermentation solution. I'd love to get a stainless conical, but it's just not in the budget right now. Using buckets had been my answer until now, but dividing the batch 3 ways creates extra work for me & increases the chances of infection (plus my buckets are old & gross).
While touring a vineyard a couple months back I saw them fermenting in one of these Brutes and I thought to myself that's a great idea. So I picked one of these 20 gal Brutes at my local Home Depot. I should have ordered the nice white one online, but I don't have a week to wait for delivery, I want to brew now!.
I know I'm taking a risk because it's not airtight, but I took a couple of precautions to try and minimize that risk. Before filling it (in place) I bleached the hell out of the inside of the fridge and sprayed every inch of the brute down with star-san. After putting the clamps on, the lid still didn't sit flat so I added the weight that you see. I also pitched a high volume of yeast to get things started quickly. I'm basically counting on the positive pressure generated by the C02 to keep the nasties out.
Let me know if you have any suggestions, other wise I'll post an update in a month or so to let you guys know how it turned out.
-Theo
Also since all anyone seems to want is pictures, I thought I'd help you guys out.
While touring a vineyard a couple months back I saw them fermenting in one of these Brutes and I thought to myself that's a great idea. So I picked one of these 20 gal Brutes at my local Home Depot. I should have ordered the nice white one online, but I don't have a week to wait for delivery, I want to brew now!.
I know I'm taking a risk because it's not airtight, but I took a couple of precautions to try and minimize that risk. Before filling it (in place) I bleached the hell out of the inside of the fridge and sprayed every inch of the brute down with star-san. After putting the clamps on, the lid still didn't sit flat so I added the weight that you see. I also pitched a high volume of yeast to get things started quickly. I'm basically counting on the positive pressure generated by the C02 to keep the nasties out.
Let me know if you have any suggestions, other wise I'll post an update in a month or so to let you guys know how it turned out.
-Theo
Also since all anyone seems to want is pictures, I thought I'd help you guys out.
wilserbrewer
BIAB Expert Tailor
The rubbermaid brute is fine for fermentation...but for applewine you want to let it sit and condition for 4-6 weeks...I would not try that in an "open vessel"....????
1) No fermenter is airtight. A brute is no more open (or closed) then any other fermentation vessel, no matter what you think. You don't WANT an airtight fermenter in most circumstances, unless it's like a keg or a conical that can contain an explosion. What do you guys think a blowoff is, when you're fermenting beer? I is a situation where for whatever reason (usually a hop particle blocking the bottom of the airlock) causing the vessel to become airtight and pressure building up to the point of lid failure.
The bad stuff, are not ninja acrobats, they can lift a lid that is sitting on a vessel, you don't need to use a for knoxian security system just to ferment something.
2) people have been using these for wine long before anyone thought to use them for beer. They are just without the fancy white lable slapped on from the homebrewshop. You can use these things to contain stuff, just as long as you'd use any other plastic fermenter.
The bad stuff, are not ninja acrobats, they can lift a lid that is sitting on a vessel, you don't need to use a for knoxian security system just to ferment something.
2) people have been using these for wine long before anyone thought to use them for beer. They are just without the fancy white lable slapped on from the homebrewshop. You can use these things to contain stuff, just as long as you'd use any other plastic fermenter.
