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No the lid is really 4 pieces. I was reading : "The lid design on these things is called a "Gamma Seal Lid" system. It is made up of four pieces, a screw-on lid, the lid seal, a mounting ring that goes on the bucket or vessel, and an o-ring under the mounting ring. These were originally...

How are you guys cleaning the lids?? Are you taking them apart as some people have said to do?

What size grommet do you use and where did you get it?? I am thinking about buying a few of these for my fermentation chamber. I think 2 of them will fit perfectly. Can you confirm that the dimensions are correct? I have 28" so they will fit very snugly together if they are indeed 14 inches...

how about 2 vittles vault 50lbs?? Anyone use those?? are the dimensions correct?? If so then 2 should fit well

ok ... I just made it. Took me about 2 hours in total with cooling process, force carb and cleanup! SO, IMO I would add in about 2 times the ginger and definitely add in 1 tablespoon of uncracked pepper corns (which I did and really liked it). I think 5 cups of brown sugar would be perfect...

Oh my wow! Dreamland right there... I'm coming to vacation at hey out house! Lol nice setup!

I plan on trying this soon... I will probably add in some peppercorns. Can anyone tell me what the cream of tartar is for?

Cool about the vittles Vault and DANG thats a big batch! Are you pro?

Gotcha-- good to note! TY

How much are you using??? It was suggested to use 1 drop per gallon. I boiled at 13 or so gallons so I used 13 drops!

Hmm... interesting. What is a "Vittles Vault"? Also, you are using a few LBS per batch??? WOW that seems like a lot. I used it my late hop pale ale ,so I dont think the flavor profile of a few ounces will come through, but perhaps it will.

does this stuff effect head in the final product or head retention? I bought some of the vegetable based stuff too and seemed to work wonders! I still get some krausen but not much and during the boil , it has allowed me to control boil overs even with only a gallon or so of head space in my...

I added 3oz of aciduated malt on my last batch to get me to the desired PH range. Do you guys suggest lactic or phosphoric acid over the acid malt ? If so why?

I found 2 different places with these dimensions Lenght: 510 mm, width : 350 mm, height : 520 mm --- i guess that still doesnt help me though http://www.ebay.ie/itm/60-L-oval-ferment-barrel-SPEIDEL-plastic-fermenter-beverage-drum-22134-/321645114528?pt=LH_DefaultDomain_3&hash=item4ae38af4a0...

What do you guys think about using cornies to ferment in? I can fit 6 of them in there PERFECTLY! Is there an easy way to convert these into fermenters? The 9 inch diameter is amazing for my set up. I suppose I could make 9 gallon batches and have enough room for 3 of them in there. Any...

ugg.... maybe i should just use 4 cornie kegs and pressure ferment ? I have at least 8 of them and i think 4 would fit... just need some pressure relief valves I guess....

The sight I found had a slightly different dimension... I wonder if there are different styles or if the quoted size is incorrect

Yeah that is what i wanted to get but 4 wont fit in my freezer

yeah i am thinking that those handles may mess things up

Am i doing conversions correctly?? How is 555mm equal to 26.65? I am getting 21.85" long at 555mm and these are the dimensions I had seen : Type O, L = 510 mm, W = 350 mm, H = 520 mm