Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Quarter barrel "slim" Sankes... Are they rare?

Reply
 
LinkBack Thread Tools
Old 10-08-2010, 04:27 PM   #1
moxie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Halifax, N.S.
Posts: 147
Default Quarter barrel "slim" Sankes... Are they rare?

I have been trying to retire the plastic fermentation buckets, but being a student, I can not justify the price tag of a conical. I have been looking at the Sanke conversion kit to turn a keg into a fermentation vessel, and this seems to be the logical choice for me.

My issue is that I will be doing mostly 5 or 6.5 gallon batches. My kegerator uses 4.8 gallon cornies, and I like to brew enough to rack some off into bottles. Anyway, the ideal keg size for me is the 1/4 (7.75 Gal) barrel "slim" Sanke. Has anyone turned one of these badboys into a fermentation vessel using one of the conversion kits available online? Is this a rare size keg like the 3 gal or 10 gal cornies? I don't get very much brewing related stuff on my local classifieds site (Halifax is relatively small, but still, very little equipment for sale in a city of about 400k+)

Cheers

__________________
moxie is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2010, 04:36 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,398
Liked 4695 Times on 4350 Posts
Likes Given: 58

Default

Nope. Not rare at all. It's just that the breweries are still using them.

Any given day I can walk into my local bottle shop and find dozens of slim quarters filled with a variety of beers.

__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2010, 04:57 PM   #3
moxie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Halifax, N.S.
Posts: 147
Default

Quote:
Originally Posted by GilaMinumBeer View Post
Nope. Not rare at all. It's just that the breweries are still using them.

Any given day I can walk into my local bottle shop and find dozens of slim quarters filled with a variety of beers.
I'm not sure if it is better or worse to know this info!

Kegs are few and far between on my local classifieds website, but if they are on there, 99% of them are cornies, the rest are the short/fat Sankes.
__________________
moxie is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2010, 05:01 PM   #4
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,398
Liked 4695 Times on 4350 Posts
Likes Given: 58

Default

What's wrong with cornies?

__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2010, 05:04 PM   #5
moxie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Halifax, N.S.
Posts: 147
Default

Quote:
Originally Posted by GilaMinumBeer View Post
What's wrong with cornies?
They are awesome, just a bit too small for what I want to use them for. I suppose I could split a bigger batch up into 2 corny fermenters, but as it stands I only have 2 cornies!
__________________
moxie is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2010, 05:13 PM   #6
HenryHill
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
HenryHill's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Perry, MI
Posts: 3,299
Liked 11 Times on 11 Posts
Likes Given: 6

Default

Around here, 1/6bbl sankes are quite common, but I cannot recall ever seeing a skinny 1/4bbl sanke.

__________________
Quote:
Originally Posted by orfy
Never mock another man's brewery.
Quote:
Originally Posted by IrregularPulse View Post
This is HBT of course. Normal Thread that goes every direction but the one intended. This forum should be scientific proof the beer causes ADD
HenryHill is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2010, 02:21 PM   #7
Jmac00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: New Brunswick, Can
Posts: 312
Liked 2 Times on 2 Posts

Default

Did you email the garrison yet? I think it was you i sent the link to, via your kijiji ad???

__________________
Jmac00 is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2010, 02:28 PM   #8
JewBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Brooklyn, NY
Posts: 175
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I would be concerned about doing primary fermentation in a keg. Unlike a carboy or a bucket it is very hard to see inside to make sure its clean. A hop protein ring can be difficult to remove especially if you cant see it or scrub it.
I personally think buckets are the best option for primary as you have access to the inside of the bucket to ensure that you have a clean fermenter.

__________________
JewBrew is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2010, 02:38 PM   #9
lamarguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Austin, TX
Posts: 1,657
Liked 20 Times on 20 Posts
Likes Given: 1

Default

Quote:
Originally Posted by JewBrew View Post
I would be concerned about doing primary fermentation in a keg. Unlike a carboy or a bucket it is very hard to see inside to make sure its clean. A hop protein ring can be difficult to remove especially if you cant see it or scrub it.
Well, then...Allow me to retort!
__________________
Doggfather Brewery

Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus
lamarguy is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2010, 02:46 PM   #10
JewBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Brooklyn, NY
Posts: 175
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by lamarguy View Post
Well, then...Allow me to retort!
I saw your thread awhile back. I am sure that your keg is sanitized and free of bacteria, but how can you assure that there is no foreign matter or congealed trub hanging out on the bottom or on the top lid. I do not doubt that with proper sanitation your beer will turn out ok, but I am concerned about flavors leaking through from batch to batch. Sure in your case its not a problem as you are brewing a 10 gallon batch and any foreign matter is grossly overpowered by beer, but in a 5 gallon batch it is very easy for an off flavor to appear.
__________________
JewBrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Connecting 3/16" poly beer line to 1/4" ball-lock disconnect? kal Bottling/Kegging 27 07-17-2012 11:41 AM
Bottling beer in 2 liter "Diet Coke" or "Diet Pepsi" bottles theguy Bottling/Kegging 5 06-24-2009 06:25 PM
Can anyone point me to or offer more information on the Scottish "Tall Font" Zymurgrafi Bottling/Kegging 11 02-10-2009 07:02 PM
Anyone tried "swamp cooler" method to stabilize temp for first weeks of bottling? Tripod Bottling/Kegging 8 10-29-2008 02:34 AM
Would two cornies fit inside this: 32"H X 20.5"W X 20.5"D? polamalu43 Bottling/Kegging 5 05-30-2008 07:04 PM