Using a 5 or 10 Gal. Beverage Cooler as Fermenter - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > DIY Projects > Fermenters > Using a 5 or 10 Gal. Beverage Cooler as Fermenter

Reply
 
Thread Tools
Old 07-14-2012, 05:41 PM   #11
Berniep
Recipes 
 
Jun 2010
Greensburg IN
Posts: 162
Liked 6 Times on 6 Posts


I used to ferment wine in one of those coolers. Worked fine and folks seemed to like the wine I made.

 
Reply With Quote
Old 07-15-2012, 01:30 AM   #12
Dr1nkBeer
 
Dr1nkBeer's Avatar
Recipes 
 
Feb 2011
Nutley, NJ
Posts: 347
Liked 8 Times on 8 Posts


cool.. good to know... I think wine however doesnt use up the headspace that beer does. I've had many of airlocks gooped up with krausen from a angry yeast. Nothing a blowoff wouldnt solve though.

I have an extra 5 gal. laying around from my portable kegerator build i'm thinking I may give it a go on my next 3 gal. batch or barley wine..
__________________
Primary: Vanilla Oatmean Chocolate Stout | Smoked Wheat Grapefruit spiced hefeweizen
Secondary: Hoppy Ale
ON Tap: Honey Cane Cider | Triple Ale
My All Grain Setup https://picasaweb.google.com/antonio...eat=directlink

 
Reply With Quote
Old 09-10-2012, 03:22 PM   #13
Dr1nkBeer
 
Dr1nkBeer's Avatar
Recipes 
 
Feb 2011
Nutley, NJ
Posts: 347
Liked 8 Times on 8 Posts


Quote:
Originally Posted by StoneHands View Post
The only thing I'd be concerned about is internal heat generated by the yeast. Assuming you pitch at or below your fermentation temperature, since yeast are exothermic, how are you going to keep the heat from getting out of control? Granted, you're not going to create fusion worthy heat, but I bet it gets too hot in there with no way to cool it down since they're insulated.
Thought about this a little more.. as I had come into a few of the 10gal. units for free... and am going to try this out on my next batch.

Going on the Yeast and Heat.. would yeast actually produce a higher heat than is with in the "style" or average fermenting temps?... in other words would they overheat themselves? or die would they give up trying? I know it probably be tougher to keep the fermentation at a "desirable" temp but would they actually heat up passed the point of their own fermetation temp?
__________________
Primary: Vanilla Oatmean Chocolate Stout | Smoked Wheat Grapefruit spiced hefeweizen
Secondary: Hoppy Ale
ON Tap: Honey Cane Cider | Triple Ale
My All Grain Setup https://picasaweb.google.com/antonio...eat=directlink

 
Reply With Quote
Old 09-10-2012, 04:25 PM   #14
DustBow
 
DustBow's Avatar
Recipes 
 
May 2010
Cincy, OH
Posts: 634
Liked 21 Times on 19 Posts


I don't think they could create enough heat to "kill themselves" but off-flavors would be a problem
__________________
"Brewers make wort, yeast make beer."

"Brewing beer is neither complicated nor expensive. It's the responsibility of the brewer to make it as complicated and expensive as their spouse & budget will allow."

 
Reply With Quote
Old 09-10-2012, 05:27 PM   #15
Wakadaka
Recipes 
 
Mar 2011
Richmond, VA
Posts: 514
Liked 9 Times on 4 Posts


fermentation creates a good deal of heat. i don't see any benefit to using a cooler, but i do see a huge downside. there is no way to cool it down once it gets warm in there. beer frequently ferments 5 or so degrees warmer than ambient temperature, and thats in a fermenter with really thin walls. once your beer starts fermenting it is going to get warmer, not have anywhere at all to spread that heat, and then the yeast will ferment even faster (generating even more heat compared to if it was in a bucket), and the heat will all be trapped.

also you can't see whats going on, you won't be able to have an airlock (you will have to make sure enough air can get out, but none can get in), the potential threat of it leaking through the ball valve, and uncertainty as to the sanitization. milled grains harbor a lot of bacteria, so if you are using it as a mash tun and then fermenter you need to be very very careful.

sounds like a ton of problems just to have the better handles.

 
Reply With Quote
Old 09-11-2012, 12:55 PM   #16
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
 
wilserbrewer's Avatar
Recipes 
 
May 2007
Jersey Shore, New Jersey
Posts: 9,690
Liked 1458 Times on 1109 Posts


An insulated fermenter sounds like a bad idea IMO. People go to great lengths to provide cooling to dissipate the heat of fermentation. Trapping all the heat will piss off the yeast and result in a fast a furious ferment.

 
Reply With Quote
Old 09-13-2012, 08:38 PM   #17
Dr1nkBeer
 
Dr1nkBeer's Avatar
Recipes 
 
Feb 2011
Nutley, NJ
Posts: 347
Liked 8 Times on 8 Posts


All good points... i think what i'll do with these is make a few mashtuns and i've wanted to move to 10 gal. batches anyway.. i just need a new brew kettle or keggle setup.
__________________
Primary: Vanilla Oatmean Chocolate Stout | Smoked Wheat Grapefruit spiced hefeweizen
Secondary: Hoppy Ale
ON Tap: Honey Cane Cider | Triple Ale
My All Grain Setup https://picasaweb.google.com/antonio...eat=directlink

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Conical Fermenter cooler/chiller (peltier) mysobry Fermenters 26 06-28-2012 09:50 PM
Simple Conical Fermenter Cooler Idea. Will this work? 18DPA Fermenters 14 05-01-2012 02:25 PM
Water cooler as a fermenter cooler question BrewBeemer Fermenters 4 02-22-2012 08:55 PM
Converting Viking Beverage cooler to kegerator jconway Kegerators & Keezers 0 05-07-2011 04:06 AM
Does any one use a Beverage Cooler for a Fermentation Cooler zman Fermenters 23 02-17-2011 06:19 AM


Forum Jump