Hey Jason, I got your PM and will try to answer you here, as I think this is "your thread" you were talking about in your PM. So, as far as my thoughts broken up with your questions....
p4ck37p1mp said:
Wow, I stumbled across a thread you posted to about quick connects and saw mention of a Brute fermenter. I've been toying with the idea of an upgrade to do 30 gallon batches. I had actually considered a Brute but was worried about the seal or lack thereof with the lid. I considered it might be ok if I purge with co2 since it would sink and effectively seal out o2, but wasn't sure. My next idea was a 55 gallon drum from us plastics, closed head with graduated markings.
Ok so first of all, I no longer use a 30 gallon Brute to ferment in. But, I still would if I ever needed to. That being said, let me answer what you want to hear about. The food grade Brutes are fine for primary fermentation and leave no off flavor or anything like that behind after the initial first cleaning. They do scratch easily on the inside and so could cause problems with infections later down the road (all dependent on your care and cleaning techniques).
You don't have to purge your fermenter with CO2 prior to filling with wort, as you should know from brewing as much as you have. The lid not sealing has little to do with anything unless you intend to use pressure (since it won't hold any pressure). There is no real difference other than size between this and a normal 5 gallon bucket fermenter. I didn't have an airlock or anything on my Brute during fermentation, just the lid. You will need to have your Brute really close to where your kettle is for transfer, cause they are almost immovable once filled. Also, you are limited by controlling fermentation temperatures due to sheer size. Summary- Very heavy when full so everything needs pre-placement which may have it's limitations(temperature/gravity once fermented for racking).
p4ck37p1mp said:
Then someone posted about using a 120 qt cooler for mlt. I think two 55 gallon drums, one insulated similar to how you did your kegs ( i saw pics of the brew setup, just not of your fermenter). I'm looking for real experience, I had two people post in my thread in general techniques, but still looking for more. Please post in my thread, I'm sure others will find it useful too! I'll be stealing some of your ideas for your setup as I get my 30g setup in motion.
Thanks, Jason
I don't know if the cooler would be big enough for you in the long run with a bigger batch (gravity-wise) or something, and personally would opt for the two drums and insulate and cover them with something like I did for my tuns,
here.
I am assuming once again that you need two for two tuns.
Personally, when I move up again on my brew equipment size, I will still be using kegs as fermenters like I do now. The Brute didn't fit anywhere and a keg does. I use a single Sanke for primary now right beside my brewery in and inside a temperature controlled chest freezer. If I ever go to a larger brewery I will buy a larger chest freezer to hold more keg fermenters. The Brute was nice for bulk, but I have learned so much more now and love the way I'm brewing. Takes me 3 weeks total, grain to glass. 4 weeks is even better. You can check out my
fermentation system here if you would like to, and here's a picture of a ferment being done (under pressure).
Don't know if I cleared anything up for you, but yes Brutes are fine for fermentation I just think kegs are better now.