Looks like it would be easy to build a section that clamps onto the fermenter to add volume. Seems like a possible option.
When racking from the conical to a corney, is it possible to never expose the beer to an uncontrolled environment?
I'm thinking
sanitize keg and purge with co2
pressurize conical
attach hose to valve on conical and attach other end to product side of keg
open pressure valve on keg and open valve on conical.
Am I missing something?
When racking from the conical to a corney, is it possible to never expose the beer to an uncontrolled environment?
I'm thinking
sanitize keg and purge with co2
pressurize conical
attach hose to valve on conical and attach other end to product side of keg
open pressure valve on keg and open valve on conical.
Am I missing something?
Good points to bring up thantos.
The conical is stainless 304. Food grade and I cannot see any surface rust or rouge. Maybe I don't know what I am looking for with stainless, but I have studied metallurgy and worked in the field with hard facing alloys and there is no rust on the unit now. After a few batches I cannot speak to, but it is clean at the start...
I pressurized it up to 30 psi and everything was tight and easy. I don't have any paper cert. but maybe Rich can chime in???
BTW-
I have this thing full of beer now. I don't know what to take pics of yet, but if you have any questions about the brewing process with this, let me know.
It was easy to fill and taking samples is awesome! It is soooooo easy to just feel bored and go check the gravity. Nice!
I will be dumping trub for the first time in a few days and will take pics of that... ask questions or for pics if you can think of anything for me to document.
So is there a way to "season" the stainless to re-passivate the surface? Or is it a chemical change from the welding and the surface is no longer the same stainless?
Would wiping it clean between uses keep the rouge at bay? I will be cleaning this with PBW, and sanitizing with an acid rinse (Star-san) between uses, if that will help?
What is the point of being all stainless when the beer passes through brass at the end.
Brass contains lead = not good.
Forrest
What is the point of being all stainless when the beer passes through brass at the end.
Brass contains lead = not good.
Forrest
Also there is NO lead in brass! A very common miss conception.
I noticed the fissure right off the bat, also. That looks like a problem.
That is easily changeable and according to previous comments from Rich the brass elbow is not included.
Also, after 2010 it is doubtful you'll see much "leaded" brass for potable water use because of new laws on brass content in California.
Say, what gauge is the steel on the cone and the steel on the sidewall (in case someone got ants in their pants to add a glycol jacket)? And is there any possibility of sourcing a 1bbl size?
Gordie
I noticed the fissure right off the bat, also. That looks like a problem.
Where is that picture in relation to the rest of the fermenter?
David
What about adding a spray ball in the lid for recirculating cleaner or sanitizer? Did Rich ever visit that idea from a previous post.
I realize that you can change it to stainless parts.
The brass parts won't be made in California. They are made in China where they don't care about such things.
I realize that you can change it to stainless parts.
The brass parts won't be made in California. They are made in China where they don't care about such things.
I haven't spent a lot of time reading this thread. Are these things available, and how much?
dude...
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