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Old 03-24-2009, 12:27 PM   #1
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I found some great deals on plastic fermenters but now my question is, how can i control the temp in these tanks to lager my beer. How big can i go before i start running into problems, 1600? 3000 gallons?


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Old 03-24-2009, 12:35 PM   #2
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3,000 gallons? What the hell are you trying to do?


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Old 03-24-2009, 01:06 PM   #3
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3,000 = swimming pool of beer.....Awesome
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Old 03-24-2009, 02:21 PM   #4
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Just depends on how big of a glycol unit you're buying and then how you're going to transfer the heat around.
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Old 03-24-2009, 03:15 PM   #5
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Please show us your setup where you are lagering 3000 gallons.
And where did you find a 96 BBL system? Is your last name Busch ?

Only problems I can think of quickly are logistical and financial. Space to ferment 3000 gallons and the cost.
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Old 03-24-2009, 04:14 PM   #6
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If you're trying to keep any amount of heat-generating fermenting beer cooler than room temperature, you run into problems based on the physical size/volume, and BTUs required.

With large volumes, air cooling is out since it won't fit in a refrigerator, and I'm assuming you don't live close to an abandoned salt mine.

That pretty much pushes you to a glycol based cooling system. I believe all of the big boys use glycol jacketed stainless steel fermentors. If you have your heart set on a plastic fermentor for cost reasons, you could conceivably run a coil inside it. But on that large of a scale, efficiencies, materials costs, and sanitation really need to be considered. There is probably a really good reason breweries use glycol jacketed stainless steel fermentors for large volumes, I'm sure they've done the math.
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Old 03-24-2009, 05:10 PM   #7
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You need a big tub and copious amounts of frozen water bottles (10K should do it). Then you put the 3000 gal fermenter in a roughly 5000 gallon tank. You monitor the temperature and swap out the bottles as they melt
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Old 03-24-2009, 05:19 PM   #8
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Quote:
Originally Posted by conpewter View Post
You need a big tub and copious amounts of frozen water bottles (10K should do it). Then you put the 3000 gal fermenter in a roughly 5000 gallon tank. You monitor the temperature and swap out the bottles as they melt
don't forget to put a t-shirt (probably L or even XL would be good) over the fermenter to wick some of that cold water up and allow for some cooling by evaporation also.
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Old 03-24-2009, 05:21 PM   #9
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Quote:
Originally Posted by Shamrock28 View Post
. How big can i go before i start running into problems, 1600? 3000 gallons?
Legal problems?
Perhaps during Batch 1.
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Old 03-24-2009, 08:41 PM   #10
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Quote:
Originally Posted by MNBugeater View Post
Please show us your setup where you are lagering 3000 gallons.
And where did you find a 96 BBL system? Is your last name Busch ?

Only problems I can think of quickly are logistical and financial. Space to ferment 3000 gallons and the cost.
Quote:
Originally Posted by olllllo View Post
Legal problems?
Perhaps during Batch 1.
Haha..yeah that too. Didn't even think about the legal aspect of it. Although I inquired if he might have a large mansion in or around the St. Louis area?


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