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concrete fermenters??

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DannyD

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I see the latest thing in the wine industry is the concrete fermentor thing, Can we also make beer in one? (dont know if there is maybe already posts on this)
 
Concrete fermenter? It would have to be lined with something. Concrete absorbs water and it would be nearly next to impossible to clean.
 
He's right.

Concrete%2Bfermenter.JPG


Concrete Fermentation Tanks

I'm pretty sure if they can make wine in them they can make beer.
 
Im building one +/- 30L, (conical square/pyramid?) just for fun! heard it has good thermal qualities.
 
That looks like something the rich wine industry would like to have in their cellars. I like the look of SS much better anyways. More function, less feng shui
 
Just imagine caring a 2 ton concrete fermenter downstairs to the basement for fermentation and later back upstairs to rack the beer into a keg... Ouch, my back hurts already :)
 
mmmm.....the paradox of brewing!!!!!, but think of the advantages, you can build a basement full of natuarly cool holding tanks and just carry the 2 kg pump and lines. cement and stone is far less expensive then SS, and easy to work with too. :cool:
 
Funny, I was thinking of this the other day. You can use additives to seal it or even tile and seal. Use cylinder formwork to shape it. Run a copper coil within to manage temp
 
Interesting-

Wineries in France and elsewhere have used concrete tanks for at least a century, drawing the inspiration for such vessels from antiquity, when clay or ceramic containers were used for wine Over the past half century, stainless steel tanks have pushed out both concrete and wood fermenters (although wood is making a comeback for premium wines).
 
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.
 
Please tell me you are all joking.

From Revvy's link "Concrete “breaths” like oak. It is semi-permeable which concentrates the wine, while gently diffusing oxygen without adding oak character."

While I think they meant "breathes"... that ain't good for beer.
 
You can't really add those generalities about concrete anymore. There is some amazing things they can do with new formulas.


FYI, stainless rusts eventually as well.
 
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.
 
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.
 
Why? It would be a nightmare to clean properly. Why not just buy a giant plastic trashcan like everyone else :p

Seriously, it will not be good for beer. For all the reasons it works for wine it will be detrimental to fermenting beer.
 
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?
 
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.
 
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.....
 
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)
 

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