Hello folks, beeb fermenting in my Sanke fermenter lately, and it is working beautifully. I was a bit apprehensive about filling it "blind," as in, not being able to visually inspect the inside of the keg before dumping my wort in. I haven't had an issue with this, it was more of a mental barrier than anything.
Anyway, here is where I am at. I am currently using a large rubber stopper fitted with an airlock squeezed into the regular sanke hole with the spear removed. I like this method, but I think I would like the flexibility of a corny lid instead. Can someone give me some advice on cutting the top of this keg for a regular corny lid? The current method is fine, but I would like to add a thermowell/thermometer which, as far as I can tell, is impossible with the current keg opening. I have seen some guides for building keggles, I just wasn't sure if the old angle grinder method would suffice for creating a smooth enough seal for a corny lid. The kegs I ferment in are also the 1/4 "slim" kegs, so the top is a bit more concave. Will this be a problem?
Cheers.
Anyway, here is where I am at. I am currently using a large rubber stopper fitted with an airlock squeezed into the regular sanke hole with the spear removed. I like this method, but I think I would like the flexibility of a corny lid instead. Can someone give me some advice on cutting the top of this keg for a regular corny lid? The current method is fine, but I would like to add a thermowell/thermometer which, as far as I can tell, is impossible with the current keg opening. I have seen some guides for building keggles, I just wasn't sure if the old angle grinder method would suffice for creating a smooth enough seal for a corny lid. The kegs I ferment in are also the 1/4 "slim" kegs, so the top is a bit more concave. Will this be a problem?
Cheers.