Sanke Fermenter Using Keg Coupler?

turkeylord · Feb 21, 2018

Hi all, new here and learning tons! I have a couple decommissioned 50L kegs I got directly from a brewery and I was hoping to use them for a mash tun/boil kettle and fermenter.

I see a lot of Sanke fermentation vessel 2" TC conversion kits being used. Is there a reason people aren't just using the normal Sanke spear and a coupler? Removing and re-installing the spear is not an issue for me, but may be for others?

My plan would be: Remove both check valves and add beer line ball valve. Cut spear short and use floating pick-up to avoid trub/yeast. Employ airlock, blow-off, or spunding valve on Gas side.

Thoughts? Am I missing something obvious? TIA!

helterscelter · Feb 22, 2018

I ferment in sanke's and use the 2" triclamp based kits. the biggest reason I use the triclamp is ease of use. it's trivially easy to put on, remove, clean, etc. it also has a thermowell for temp control and an adjustable racking cane. this means I can go from fermentation to keg/secondary completely oxygen free. using CO2 to transfer, without having to remove/add/etc anything.

Using the spear and a coupler with the check-valves removed would likely accomplish most of the same things, minus the temp control (which can be done other ways) The biggest down side I can see is the non-adjustibility of the spear.. you'll pull a TON of trube when you transfer out of the fermenter, since the spear goes clear to the bottom of the keg. cutting the spear will help, and a floating pickup may be useful, but that just adds complexity and more to clean.. it would definitely work.. but simplicity has it's own value..

it would also be somewhat difficult/time consuming/etc to tear down the coupler to clean all the time..

turkeylord · Feb 23, 2018

Makes a lot of sense. Cleaning would be a pain for sure, especially the inner parts of the spear. Thanks!

HopJuiceHunter · Mar 7, 2018

I ferment in a Sanke keg exactly as you described and it works perfect. I use caustic (lye/sodium hydroxide) afterward to clean the keg and it comes as clean as new. I bring 2.5 gallons of water up to 180 degrees and transfer it into the fermenting keg. While I’m waiting for the water to get up to 180, in a small stainless pot I put a bit of cold water and pour a half pound of caustic into it. Never add it to warm/hot water and always were gloves and eye protection. Cystic/lye/sodium hydroxide is serious stuff! Anyway wait a few minutes for the caustic to dissolve in the cold water and add it to the 180 degree water that you transferred into your keg. Put the spear back into the keg with the lock ring and let it sit for 30 minutes then turn it upside down and let it sit for another 30 minutes. Now make sure there is no pressure that has built up and then take the spear out. Dump the caustic out and rinse well! Now sanitize and store till your next use. Note: You can use whatever volume of 180 degree water you like. I use the ratio of 1 pound of caustic to 5 gallons of water.