Considering a new fermenter ...
#1
Posted 29 April 2010 - 09:50 PM
#2
Posted 29 April 2010 - 10:52 PM
#3
Posted 30 April 2010 - 03:02 AM
#4
Posted 30 April 2010 - 05:41 AM
I considered the HB conicals, and unless I dropped the coin for the temp controlled conicals from more beer they just aren't practical for me. I buddy of mine has a 7 gallon blichmann, and I've seen him struggle to wrestle that top heavy beast into a fridge more then a few times and realized it's not for me. However, I do agree they are probably the best option.I'm a big fan of cylindroconocals. (sp?)I think that if homebrewers with the wherewithal adopted this format and blew cone, they would produce much better beers, have better yeast crops and generally be happier.They are expensive, and they are hard to set up for temp control, but they are the best vessels.MolBasser
Yeah, I was thinking I would hit up swag for something similar if I go this route and can't get Larry the local guy to do it for me. I have one Hoff-Stevens that I ferment in now, and don't like that I can't see in it to make sure it's thoroughly cleaned. 2 of these should fit in my fermentation fridge (compared to 1 keg), and I could scoop yeast for washing and further use from the bottom like you would from a bucket.A sanke fermenter accepts a 2" clamp as well. I had swag weld me up a fancy cap with compression fitting for a 1/2" ss racking cane and a blowoff port a few months back. Now I rack with CO2, sorta one of those "Why didn't I start doing this three years ago?" feelings. My only issue with your milk can is price, but then again, I'm an unabashed cheap skate
#5
Posted 30 April 2010 - 06:18 AM
I can understand your reasoning, I'd love to have temp controlled conicals for yeast harvesting. For my sankes, after I rack out the beer I add a liter of sterile water and swirl the keg, reattach the fitting and push the slurry out thru the racking cane with CO2. Then I rinse it out and throw it on keg cleaner, does a great job of getting stuff squeaky clean. At this point I'm considering completely switching over to sankes.Yeah, I was thinking I would hit up swag for something similar if I go this route and can't get Larry the local guy to do it for me. I have one Hoff-Stevens that I ferment in now, and don't like that I can't see in it to make sure it's thoroughly cleaned. 2 of these should fit in my fermentation fridge (compared to 1 keg), and I could scoop yeast for washing and further use from the bottom like you would from a bucket.
#6
Posted 30 April 2010 - 06:35 AM
#7
Posted 30 April 2010 - 07:05 AM
#8
Posted 30 April 2010 - 07:09 AM
Sounds like a plan. I forget sometimes how difficult it is for some people since i have a dedicate brew room on a walkout basement. I think 11g in 13g will work just fine. A vigorous top cropper may give you fits on occasion. Just think about yeast cultivation. SB has found a decent way to do it.We both use gravity systems (no pumps). I also brew about a mile away from where I ferment right now, so portability is somewhat important. I need to be able to put the vessel on a 4 wheel cart so I can take it home and up an elevator 6 stories. Do you think 11 gallons in a 13 gallon vessel w/ foam control is pushing it?
#9
Posted 30 April 2010 - 07:39 AM
Ive know about this place for years. I think you have been to busy chasing earthquakes to notice!!!How is it that I live in the Lakewood area and haven't heard of this place yet!?
#10
Posted 30 April 2010 - 08:37 AM
Basser, as an industry pro, what's your opinion on fermenting in corny kegs?I'm a big fan of cylindroconocals. (sp?)I think that if homebrewers with the wherewithal adopted this format and blew cone, they would produce much better beers, have better yeast crops and generally be happier.They are expensive, and they are hard to set up for temp control, but they are the best vessels.MolBasser
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