Home Brew Forums > Home Brewing Beer > General Beer Discussion > concrete fermenters??
Reply
 
Thread Tools
Old 07-14-2011, 04:17 AM   #21
madbaldman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Central Florida
Posts: 272
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by Deuce View Post
I wonder if they have rebar in them? If they do, it will rust, then leach back into the liquid. Or they could epoxy coat, use fiber reinforcing, etc. I'll stick with glass.
Rebar doesn't rust unless it gets exposed. As long as you have good concrete coverage over the bar you're OK. Either way, the I can't imagine using concrete with a liner or good sealant.


madbaldman is offline
 
Reply With Quote
Old 07-14-2011, 05:53 AM   #22
LakewoodBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Posts: 5,876
Liked 24 Times on 22 Posts
Likes Given: 1

Default

wouldn't you just float it sealed with a plaster? it creates a pretty smooth surface that would be similar to a clay pot.

Of course for that matter, you could just use clay too i suppose. unless to are making a massive vessel, clay fired or not would be a good choice if you wanted to go with earthen materials.... the ultimate hippie home brew.


LakewoodBrew is offline
 
Reply With Quote
Old 07-14-2011, 06:58 AM   #23
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

Still gona try it anyway!!!!!!!!!!
DannyD is offline
 
Reply With Quote
Old 07-14-2011, 07:06 AM   #24
Cosper123
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Antioch, CA
Posts: 173
Liked 2 Times on 2 Posts
Likes Given: 3

Default

Why? It would be a nightmare to clean properly. Why not just buy a giant plastic trashcan like everyone else

Seriously, it will not be good for beer. For all the reasons it works for wine it will be detrimental to fermenting beer.
Cosper123 is offline
 
Reply With Quote
Old 07-14-2011, 07:14 AM   #25
caiafa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Bucharest, Romania
Posts: 68
Liked 2 Times on 2 Posts

Default

But it might be nice for some sour ales.
caiafa is offline
 
Reply With Quote
Old 07-14-2011, 07:31 AM   #26
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,080
Liked 118 Times on 97 Posts
Likes Given: 79

Default

Silliness. I like the trashcan idea more!
__________________
"Good people drink good beer." -HST
bigbeergeek is offline
 
Reply With Quote
Old 07-14-2011, 11:28 AM   #27
dnslater
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Indianapolis, IN
Posts: 519
Liked 57 Times on 42 Posts
Likes Given: 49

Default

Seems like you would need a good Elastomeric penetrating sealer to fill the pores to ensure that it doesn't harbor bacteria? Otherwise you would need to soak in Starsan or something for a long time to ensure sanitation?
__________________
_______________________________________________
Cheers,
Nick

Trash Paper Brew Werks

Shirts and stuff
dnslater is offline
 
Reply With Quote
Old 07-14-2011, 11:32 AM   #28
SankePankey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hudson Valley, New York
Posts: 905
Liked 17 Times on 11 Posts

Default

All concrete fermenters are glass lined internally. The wine doesn't touch the concrete. And yes they have been used for many years, especially in the old world. There are many in Italy, Spain, etc...

Unlike brewers, wine makers fear Brettanomyces and if you get it in your winery, it is almost impossible to get out without tearing down the winery (wooden) and constructing a new one (concrete). That's why you see many modern wineries are not made of wood anymore. The Brett will hang out eating the resin in the wood until something with more sugar like grape juice comes along.

Sounds like a great reason to use concrete fermenters too. Also, I've heard some cockamamie winemakers claim some BS that concrete is gentler on the wine, I'm guessing because of some ionic charge in the metal.... but really I don't believe that at all. It's just hype. Winemakers are salesman too.
SankePankey is offline
 
Reply With Quote
Old 07-14-2011, 11:49 AM   #29
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

There is no mention of glass on the website of the above mentioned "egg" fermeters, they aslo give instruction on how to treat the cement with tartaric acid before use, to reduce the calcium carbonate(or something) from the cement.

WHAT ABOUT YORKSHIRE SQUARES THEN? open AND made from rock / slate ect.....
DannyD is offline
 
Reply With Quote
Old 07-14-2011, 12:11 PM   #30
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

I think you all are just in denial! If one looks at the normal honey bee, its wings are to small and body to large and on paper.... it should not fly, but yet.......zoom zoom (and the mead guys are still happy)


DannyD is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you name your fermenters? Whippy General Beer Discussion 34 11-20-2010 10:20 PM
Hole in my Concrete....LOL alz28 General Beer Discussion 7 10-22-2009 04:42 PM
Too Many Fermenters? Schlenkerla General Beer Discussion 68 02-26-2009 04:26 AM
How many fermenters going at once? BrianTheBrewer General Beer Discussion 33 02-25-2009 10:49 PM
Kettles as Fermenters jgardner6 General Beer Discussion 1 02-10-2009 01:58 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS