**I posted this in another category as I'm new to the site and just realized DIY seems more appropriate.
I'm starting to do some homebrews for a local restaurant here in Peru where I live (from Ohio, but live in Peru), and we've agreed that I should start with the most basic equipment, and once we get moving, I can invest in better equipment. I'm pretty set on the rest of my equipment, but what could be the most important part is causing some issues. I want to use this water tank attached to ferment. They come with two valves that can be customized as needed. The ones I've looked at are approved by the FDA in that they're air tight etc. as here in Peru people place them on their roofs and they're made to prevent any ultraviolet penetration and they're supposedly fit to keep air out.
Well, my main concern or question is whether the anti-bacterial layer that it claims to have would affect the yeast? At the local Ace or Maestro as it's called here, they have many tanks to choose from and dirt cheap compared to building a tank or importing standardized ones which would be extremely expensive. I'm seeking some advice or maybe I should buy the one without the anti-bacterial inner layer that it claims to have (if there are any)?
Another question I have is if anyone would know of any reasonable ways of controlling its temperature? Winter in Lima is cool, but I'd rather not risk anything. I'm thinking of buying either the 100,150, or 200 liter tank and someone recommended a refrigeration line through the beer? Maybe build something on the large scale like the Son of the Fermentor?
I'd appreciate any advice!