Beer Forum

I recently re-listened to the fermenter show 1-28-07 where the brewcasters debated the pros and cons of buckets, carboys and conicals. There is so much info in the BN archives! Anywho, the pros of conicals were that it is made of stainless and the cons of carboys is that they can break and are difficult to clean. Now that I am brewing 10 gallon batches, I am looking for a 12 - 15 gallon stainless fermenter that won't break the bank. Conicals look cool, but I wonder if they are really worth $600.

Is anyone in the BN Army fermenting in stainless kettles?? I have fermented two batches in my HLT, which is a 15 gallon kettle with the sight glass removed. I am using the brew kettle lid, which has a cut out for the immersion chiller and I covered the opening with aluminum foil, so it does not build up pressure. It seems like a good solution and I am looking for an inexpensive stainless kettle sized at 48 to 60 quarts. I would drill a hole in the lid for an air lock. I don't think oxidation is a big issue, as I would transfer to kegs after 2 weeks of fermentation. Any comments or links to inexpensive kettles would be appreciated. Cheers!

As long as you transfer beer when there is still a krousen head it should be ok.
Thats your defence against oxidation.Downside is if by chance fruit flies make there way in and they will ruin an entire batch. Yes I have experienced this. Carboys or better bottles seem to be a good choice untill you save up the coin for a conical or two.

I'm using sanke kegs as fermenters. I use a commercial keg coupler and remove the one way valve(gas in only) on gas side. I also trimmed off about an 1 1/4" from the spear to leave about a gallon behind in the fermenter. After transferring wort, install spear and attach keg coupler and blow off tube to gas side. Ferment until about 4-8 pts above expected terminal gravity. Remove keg coupler to close off keg allowing beer to carbonate naturally. Make a closed transfer under pressure to purged keg.

I considered using stock pots as you mentioned, but I wanted to be able to carbonate naturally and make closed transfers.

Are the sanke kegs hard to clean? I would like to be able to open up the fermenter to scrape krausen or for cleaning purposes. Perhaps a gasket and some clamps would work with a kettle?? I also might consider a 12 gallon food grade bucket. It wouldn't last as long as stainless, but is much cheaper. Thanks for the responses - any other thoughts out there? Cheers!

I soak it in PBW for 1-2 days. After rinsing, you can shine a flashlight inside to inspect. It's always "shiiiiiiiiiiiiiiiiiiny and newwwwwwwwwwwwwwww, like a virgin. "

There was a frugal brewing show in june or july 2006 where Jamil talks about using kettles to ferment.

I'm gonna try to pick up a keg or two from some local breweries and convert them into fermenters. I plan to cut a hole in them and use a corny lid or something like that so I can clean it out and see inside. I'd also like to be able to scrape out some of the yeast in the krasuen to repitch. Any BNers in New Hampshire have an extra sanke keg taking up space in their home brewery?? Please let me know.... Cheers!

I have seen 15 gallon glass demi-johns around. Same thing as a carboy. I think they use them for wine a lot. That is what I would get for a 10 gallon batch.

Doug