Small fermenter

[bsigmon1103]

So don't laugh. :0)
I'm brewing 2-3 gallon batches and am looking to make my own fermenter. I plan to use SS but should I use 316 or is 304 good enough? I want to have the bottom sloped away from the spout so when I tip the ferm to get every last drop out, it will hopefully decrease the amount of trub I get in those last few bottles. May change the spout and lid, but wanted thoughts on material and theory.

 

[benbradford]

Are you building this yourself? You have welding experience? Why not follow the conventional conical design?

You should build a 6+ gallon fermenter so that if you ever brew larger batches, it will still be useful. I continuously look at my older equipment and regret that I spent time and money on items that I no longer use.

 

[Lucky_Chicken]

are you bottling right out of the fermenter?

I second the build a conical vote, and the build it bigger vote.

 

[Golddiggie]

A 1/6 barrel sanke keg would do the job for the small batch sizes. 1/4 barrel works very well for 6.5-7 gallon batch sizes. They also provide you with enough head space to not worry. Plus the bottom is already cone shaped (not as deep, but still works very well).

 

[bsigmon1103]

Are you building this yourself? You have welding experience? Why not follow the conventional conical design?

You should build a 6+ gallon fermenter so that if you ever brew larger batches, it will still be useful. I continuously look at my older equipment and regret that I spent time and money on items that I no longer use.

I work for a sheet metal fab shop in the drafting dept. my shop will be doing some of the work. I'll be taking care of the design. I thoughts about making something bigger for expansion. Actually first I drew up plans for a conical.

 

[bsigmon1103]

are you bottling right out of the fermenter?

I second the build a conical vote, and the build it bigger vote.

Yes bottling right from the ferm.

 

[Apoxbrew]

id go with the conical simply because i doubt you'd be able to use the space very efficiently in a kettle like that with the needed slope to actually avoid any additional trub. i think the 60 degree slope on a conical is that way because any less (within some tolerance) allows yest and trub to stick.

i could be wrong though... just what i recall reading.

 

[dcHokie]

Yes bottling right from the ferm.

I'd say conical over a flat bottom vessel too. A conical will afford you the opportunity to remove yeast/trub without leaning/sloshing/guessing.

Either way, unless you are planning on using carb drops, I think you'd have better results racking to a bottling bucket than bottling right out of a primary vessel.

 

[krazydave]

id go with the conical simply because i doubt you'd be able to use the space very efficiently in a kettle like that with the needed slope to actually avoid any additional trub. i think the 60 degree slope on a conical is that way because any less (within some tolerance) allows yest and trub to stick.

i could be wrong though... just what i recall reading.

+1 - Gravity isn't strong enough to keep your trub in the low point. It will stick all along a slope like that.
So, you'd need more slope if you did it this way, and if you redesign it with that much slope, you may as well just build a conical at that point.

Or come up with something genius and make a quick million
Dibs?