This little item was just donated by my local restaurant. Now, I know I'm not a graphics designer, but I did the best I could to represent it (don't have a digital cam, so I can't post actual pics of it).
It's about 33.5" tall (from the ground) and about 21" diameter. The walls are about an inch thick, and the depression in the middle is about 2" deep. To the best of my calculations, it holds about 22 gallons (US).
I do not have a lid for it, but I'm sure that some Plexiglas, silicon and a few pieces of water pipe would do wonders for giving me a way to securely affix a lid to it.
Here comes the questions for everyone:
1. If I were to affix a screen at the bottom to catch the dead yeast, and other nasties that sink to the bottom, how would this affect the wort (roughly 1.5 gallons)?
2. How fine of a screen would I need to affix to let it work as a filtration for when it comes time to bottle, working on the assumption that I am going to do a single bucket brew?
3. Would it be better to simply drill a hole slightly higher than the depression in the center and put a different spigot on there, thus avoiding contamination?
4. My wife suggested putting a "net" or something similar to a large grain bag in the entire bucket, then pouring the wort in. When bottling time came, simply pull the bag out, and I'd have all the "nasties" already out of the beer. Any comments on that one?
The guy who gave it to me said they used to use it for Gatorade when they still sponsored a softball team, but lost the lid years ago. He said it was 100% food grade, and it does appear to be of reasonably good quality. It is also filled between the inner and outer wall with spray foam insulation. I would think that would help maintain a steady temperature, no?
Thanks in advance for all the knowledgeable responses.
~BH
It's about 33.5" tall (from the ground) and about 21" diameter. The walls are about an inch thick, and the depression in the middle is about 2" deep. To the best of my calculations, it holds about 22 gallons (US).
I do not have a lid for it, but I'm sure that some Plexiglas, silicon and a few pieces of water pipe would do wonders for giving me a way to securely affix a lid to it.
Here comes the questions for everyone:
1. If I were to affix a screen at the bottom to catch the dead yeast, and other nasties that sink to the bottom, how would this affect the wort (roughly 1.5 gallons)?
2. How fine of a screen would I need to affix to let it work as a filtration for when it comes time to bottle, working on the assumption that I am going to do a single bucket brew?
3. Would it be better to simply drill a hole slightly higher than the depression in the center and put a different spigot on there, thus avoiding contamination?
4. My wife suggested putting a "net" or something similar to a large grain bag in the entire bucket, then pouring the wort in. When bottling time came, simply pull the bag out, and I'd have all the "nasties" already out of the beer. Any comments on that one?
The guy who gave it to me said they used to use it for Gatorade when they still sponsored a softball team, but lost the lid years ago. He said it was 100% food grade, and it does appear to be of reasonably good quality. It is also filled between the inner and outer wall with spray foam insulation. I would think that would help maintain a steady temperature, no?
Thanks in advance for all the knowledgeable responses.
~BH
