I'm considering branching out in my brewing adventures by making lambics and meads. Both of these have long fermentation cycles, which means I'll be more inclined to do larger batches. That said, I'm considering learning how to ferment in sanke kegs.
I've found several options for how to adapt kegs for use as fermentation vessels, but I'm not clear on which would be best for my needs - so I thought I'd get opinions. One of the reasons I'm confused about which direction to head is that (not having made a long-fermenting beer or mead before) I'm unsure about how the process differs from a standard ale. I imagine I'll have to take occasional samples, and I don't know which system will be best suited for this purpose. Ideally I'll find a system that will work equally well for the following requirements:
I've made a list of the options I've found, along with their pros and cons. I'm hoping others will weigh in with any suggestions, corrections, or clarifications.
Plastic Carboy Cap
Pros:
Fermenter Kit
Pros:
Keg tap with spunding valve
Pros:
My gut feeling is that I'll probably need two systems. The fermenter kit for lambics, where I may need to add fruit, and the tap with spunding valve for meads or standard ales/lagers. Any thoughts on this approach (or whether using two systems is necessary?)
Finally, I'm not clear how difficult it will be to clean the kegs afterwards. I can't boil it, since I use an all-electric system. That leaves either soaking (which may not get it clean enough) or building a pump/RIMS/CIP system which would be effective, but expensive. Any thoughts on cleaning the kegs (without requiring boiling) would be appreciated as well.
Thanks for your help!
~Dean
I've found several options for how to adapt kegs for use as fermentation vessels, but I'm not clear on which would be best for my needs - so I thought I'd get opinions. One of the reasons I'm confused about which direction to head is that (not having made a long-fermenting beer or mead before) I'm unsure about how the process differs from a standard ale. I imagine I'll have to take occasional samples, and I don't know which system will be best suited for this purpose. Ideally I'll find a system that will work equally well for the following requirements:
- Can be used for both short term fermentation (typical ales/lagers) and long-term fermentation (lambics or mead).
- Can take occasional samples through the year(s) without removing yeast
- Ideally, could be used for both pressurized and non-pressurized fermentation (This could be nice for standard ales/lagers, but I don't know whether I want pressurized fermentation for lambics, and haven't decided whether I want carbonated or uncarbonated mead)
- Allows for easy cleaning without requiring boiling (I have an electric setup)
I've made a list of the options I've found, along with their pros and cons. I'm hoping others will weigh in with any suggestions, corrections, or clarifications.
Plastic Carboy Cap
Pros:
- Cheapest option
- Simplest to get started with
- Ball valve and dip tube are removed
- Possible (if still cumbersome) to add fruit for lambics
- Easier to clean
- Transfer by siphon (iffy to move 10+ gallons high enough) or by C02 (can be gimmicky, risking blowing cap off keg)
- Can't do pressurized fermentation
Fermenter Kit
Pros:
- Professionaly built with keg fermentation in mind
- Safe to use pressurized C02 transfer
- Ball valve and dip tube are removed
- Possible (if still cumbersome) to add fruit for lambics
- Easier to clean
- Expensive
- Not built for pressurized fermentation
Keg tap with spunding valve
Pros:
- Moderate price
- Can do pressurized fermentation
- Transfer not necessary, but (if desired) can be transferred with C02
- More maintenance if pressurized fermentation not desired? (Have to regularly depressurize?)
- Ball valve and dip tube are intact
- Impossible to add fruit for lambics?
- More difficult to clean?
My gut feeling is that I'll probably need two systems. The fermenter kit for lambics, where I may need to add fruit, and the tap with spunding valve for meads or standard ales/lagers. Any thoughts on this approach (or whether using two systems is necessary?)
Finally, I'm not clear how difficult it will be to clean the kegs afterwards. I can't boil it, since I use an all-electric system. That leaves either soaking (which may not get it clean enough) or building a pump/RIMS/CIP system which would be effective, but expensive. Any thoughts on cleaning the kegs (without requiring boiling) would be appreciated as well.
Thanks for your help!
~Dean