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Posted: 2/16/2014 9:23:52 AM EDT
What type of fermenter do you use?
I have always used glass carboys. I used a plastic carboy one time. It worked ok. Just something about plastic just weirds me out. Which is odd, cause I'm a glock guy. 
I think they all work just fine. It is more of a preference thing that a "better" thing. |
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Posted: 2/16/2014 12:45:59 PM EDT
[#1]
I use buckets and carboys. In a year when we open the winery/brewpub we will be using poly tanks.
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Posted: 2/16/2014 3:54:49 PM EDT
[#2]
I use buckets, but I am going back to glass because I am OCD about cleanliness and don't think I can get bucket lids clean enough.
The big mouth bubbler is exactly what I need. |
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Posted: 2/16/2014 7:23:43 PM EDT
[#3]
was plastic carboys now sanke kegs for 5-15 gallons at a time
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Posted: 2/16/2014 8:25:21 PM EDT
[#4]
Quote HistoryQuoted:
I use buckets, but I am going back to glass because I am OCD about cleanliness and don't think I can get bucket lids clean enough. The big mouth bubbler is exactly what I need. Yeah I like my big mouth bubbler. I did not put it in the poll since it is a glass carboy with a big mouth pretty much. |
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Posted: 2/17/2014 7:53:44 AM EDT
[#5]
Blichman 7 gallon stainless conical. It freaking rocks!
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Posted: 2/17/2014 2:56:08 PM EDT
[#6]
You left off corney kegs. I ferment under pressure for natural carbonation.
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Posted: 2/17/2014 5:18:02 PM EDT
[#7]
Quote HistoryQuoted: You left off corney kegs. I ferment under pressure for natural carbonation. |
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Posted: 2/18/2014 9:24:26 AM EDT
[#8]
Quote HistoryQuoted: do you ferment the entire time under pressure, what pressure? Quote HistoryQuoted: Quoted: You left off corney kegs. I ferment under pressure for natural carbonation. I leave my regulator set for 5 PSI for the first 3 days then crank it up to 15 PSI for the remainder of the fermentation. That's using S-04, US-05 or Nottingham yeasts. They tend to be pretty vigorous the first couple days. On day 4-?? the pressure rise is pretty slow, it generally takes another 3 days or more to hit 15 PSI. I leave it ferment out several weeks then cold crash it and transfer it under pressure to a secondary corney keg. I've got a cider going right now but I won't set it higher than 5 PSI on it. The regulator or spunding valve as it's called acts as an airlock.
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Posted: 2/18/2014 9:38:58 AM EDT
[#9]
Hmmm.....y'all call me a dick when I get all pro brewer on my numbers.....I'll just say cylinder-conical stainless. They range in size from 70bbl to 600bbl.
Quote HistoryQuoted:
I leave my regulator set for 5 PSI for the first 3 days then crank it up to 15 PSI for the remainder of the fermentation. That's using S-04, US-05 or Nottingham yeasts. They tend to be pretty vigorous the first couple days. On day 4-?? the pressure rise is pretty slow, it generally takes another 3 days or more to hit 15 PSI. I leave it ferment out several weeks then cold crash it and transfer it under pressure to a secondary corney keg. I've got a cider going right now but I won't set it higher than 5 PSI on it. The regulator or spunding valve as it's called acts as an airlock. Every bone in my brewer body is crying for your yeast. |
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Posted: 2/18/2014 12:33:13 PM EDT
[#10]
Quote HistoryQuoted: Every bone in my brewer body is crying for your yeast. Germans have been doing this for years, commercially. From my unscientific point of view, the yeast can't tell what pressure they're at any more than a diver can tell depth without instrumentation. How tall are your fermentation vessels? You can calculate the pressure at the bottom to which your yeast are subject based on the liquid depth. I've never read mention by brewers taking into account altitude differences in relation to yeast either. As long as the yeast aren't subject to rapid decompression causing them to rupture, I don't expect a problem. And the general rule is not to crank up the pressure until you're at .004~.006 gp's of FG so most of the yeast are going dormant by then. Just my amateur brewer experience/opinion. No doubt you've forgotten more than I can ever hope to know about brewing and I especially respect your professional contributions to this forum. |
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Posted: 2/18/2014 3:00:44 PM EDT
[#11]
I use both plastic and glass carboys.
I am going to get/make one of those plastic conicals however. |
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Posted: 2/18/2014 8:26:17 PM EDT
[#12]
Quote HistoryQuoted: I use both plastic and glass carboys. I am going to get/make one of those plastic conicals however. |
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Posted: 2/18/2014 8:44:30 PM EDT
[#13]
Ferminator FTW but I still use buckets.
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Posted: 2/19/2014 12:34:53 AM EDT
[#14]
Quote HistoryQuoted:
Germans have been doing this for years, commercially. From my unscientific point of view, the yeast can't tell what pressure they're at any more than a diver can tell depth without instrumentation. How tall are your fermentation vessels? You can calculate the pressure at the bottom to which your yeast are subject based on the liquid depth. I've never read mention by brewers taking into account altitude differences in relation to yeast either. As long as the yeast aren't subject to rapid decompression causing them to rupture, I don't expect a problem. And the general rule is not to crank up the pressure until you're at .004~.006 gp's of FG so most of the yeast are going dormant by then. Just my amateur brewer experience/opinion. No doubt you've forgotten more than I can ever hope to know about brewing and I especially respect your professional contributions to this forum. Quote HistoryQuoted:
Quoted:
Every bone in my brewer body is crying for your yeast. Germans have been doing this for years, commercially. From my unscientific point of view, the yeast can't tell what pressure they're at any more than a diver can tell depth without instrumentation. How tall are your fermentation vessels? You can calculate the pressure at the bottom to which your yeast are subject based on the liquid depth. I've never read mention by brewers taking into account altitude differences in relation to yeast either. As long as the yeast aren't subject to rapid decompression causing them to rupture, I don't expect a problem. And the general rule is not to crank up the pressure until you're at .004~.006 gp's of FG so most of the yeast are going dormant by then. Just my amateur brewer experience/opinion. No doubt you've forgotten more than I can ever hope to know about brewing and I especially respect your professional contributions to this forum. If your beers finish out and your happy with the results then rock on. We see a difference in our big tanks vs our small tanks as far as yeast performance. They are pitched with this in mind. We have some tanks that perform worse as a rule as they have check valves that keep a constant head on the beer. (Common vent line, can't do without). I've been to a industry convention where yeast performance based on altitudes was discussed. You are affecting yeast performance. It might not be as drastic as you'd think, but it does. Open fermenters work the opposite. Our house strain reacts to pressure more so then temp. As where most brewers crash tanks to drop yeast we bung. Edit: actually now that I think about it, your fermentation in a small batch as you have while under pressure probably mimics our big tall fermenters rather well. I should also say I'm not trying to poop on your brewing technique. Fermenting under pressure will affect yeast, BUT if the flavors are what your after then the affect is totally positive. There are no right and wrong ways in brewing, as long as your getting the result you want then your system is awesomeness. |
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Posted: 2/20/2014 9:14:08 PM EDT
[#15]
We haven't used anything but glass carboys.
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Posted: 2/22/2014 2:32:39 AM EDT
[#16]
I voted plastic carboy. I guess a Mr. Beer kit counts as a plastic carboy?
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Posted: 3/5/2014 9:58:10 AM EDT
[#17]
I want to start using a carboy for a primary, but all I have are 5 gallon glass. I might get a 6 gallon plastic carboy and see how that goes. I really want to monitor the fermentation process and the only way to do that is with something that is clear.
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Posted: 3/8/2014 10:12:12 PM EDT
[#18]
All I know is my vote made plastic buckets and glass carboys even again, so I must be right.
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Posted: 3/10/2014 5:29:39 PM EDT
[#19]
I use buckets. They're easier for me to move and I can stack them when not in use. |
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Posted: 4/1/2014 12:19:57 AM EDT
[#20]
Quote HistoryQuoted:
You left off corney kegs. I ferment under pressure for natural carbonation. this its so much simpler to do also it tastes great |
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Posted: 4/1/2014 5:47:31 PM EDT
[#21]
when you ferment under pressure, do you use a spunding valve? i have several stainless 12 gallon tanks with 2" sanitary fittings and i would like to ferment in them. they were originally liquid O2 tanks. i can weld in other fittings and probably will.
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Posted: 4/3/2014 10:46:55 PM EDT
[#22]
yes but you could also use a bubbler for the first two days then lock it down and let the psi increase till it plateaus.
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Posted: 4/6/2014 1:00:37 PM EDT
[#23]
I'm currently on an all glass carboy setup, but I'm going to start using plastic soon.
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Posted: 4/6/2014 1:01:23 PM EDT
[#24]
Quote HistoryQuoted: I want to start using a carboy for a primary, but all I have are 5 gallon glass. I might get a 6 gallon plastic carboy and see how that goes. I really want to monitor the fermentation process and the only way to do that is with something that is clear. |
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Posted: 5/21/2014 7:26:50 PM EDT
[#25]
Quote HistoryQuoted:
Hmmm.....y'all call me a dick when I get all pro brewer on my numbers.....I'll just say cylinder-conical stainless. They range in size from 70bbl to 600bbl. 
Those are some big fermenters. No chance you're in WA and want to arrange an arfcom brewery tour is there?
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Posted: 5/21/2014 11:00:48 PM EDT
[#26]
I just picked up a couple of the plastic big mouth bubblers.
Im really liking them, the punted bottom holds a siphon perfectly |
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