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Borborygmi (Also, cheers to Lorena! 🍻)

I've been pleased with the amount that I get back out- I had been using carboys, so I'm used to a wide, flat bottom and to be able to have all ~12 gallons in one vessel instead of dealing with two trub surfaces has been excellent. I've only used the 7.6 gallon kegmenter a few times but I've...

I mostly love mine. I have four 15 gallon versions (well, two official kegmenters and two 1/2 BBL yeast brinks) and one 7 gallon version. They're easy to clean, easy to sanitize (whether with star san or heat- they're GREAT for no chill brewing, or sometimes I'll boil a small amount of water...

I think either the FLEX temp control coil or one of the CF series temp control coils should fit. I thought I saw the lengths listed somewhere but you could always ask Spike directly.

Is it possible to set a delay timer before it starts heating? I would love to use this to preheat strike water overnight but I’d rather not have it running all night. Either way, I would like a code please!

Despite what I thought was very thorough searching before, I just now stumbled across two better deals for a 1/2 BBL keg with 4” and 1.5” TC ports: The Compleat Winemaker has a lower starting cost and shipping to my zip code happens to be about $10 cheaper compared to ABS. Schaefer Container...

Thanks for checking! The current price from ABS is still the lowest I can find (other than when the kegmenter is on sale and has free shipping, but that only has the top tri clover port). I appreciate knowing I’m not overlooking a better deal.

Where are you finding that deal? The best prices I’ve been able to find for a keg with any triclamp ports are between $200 and $300.

How would you add a heating element? I’ve considered getting a 1/2 BBL yeast brink so I could have the 4” TC top port AND a 1.5” TC port at the base. Base price is similar but it costs more to add the 4” ball lock cap separately. It works quite well! Cooling overnight works great for recipes...

I haven’t. I have looked at them very closely but realized it would be very rare I wanted a full barrel of the same thing. Instead I opted for: https://www.morebeer.com/products/kegmenter-fermentation-keg-153-gal.html Pros (compared to the speidel): -Stainless instead of plastic- I can heat...

https://www.morebeer.com/products/speidel-plastic-fermenter-120l-317-gal.html

Thanks! I was hoping for a 1/4 BBL but I'm sure if I let myself think too much I'll find plenty of reasons to want a 1/6 BBL too :mug: Ouch! How'd he manage that? I'm bummed to hear the slim 1/4 BBL version is no longer produced but I appreciate the heads up

Did you have some of those custom made? I have only found 1/2 BBL and short 1/4 BBL. If I could find a slim 1/4 BBL with a 4" TC port I'd be quite interested. Thanks!

Mine fit well. I had a very slight leak (an occasional drop) when I only used two or three wraps of Teflon tape but when I cleaned that up and used six or seven wraps it worked great.

Are you able to run BLC through that? I was thinking of something similar but I was worried the potassium hydroxide would react with the aluminum. Thanks!

What advantages do you see with that set up over, say, https://www.morebeer.com/products/kegmenter-fermentation-keg-153-gal.html? You could get a dedicated moving or plant stand dolly and build a hoist to lift it into/out of your fermentation freezer and still be at a fraction of the cost.

Do you have to serve from the sanke or could you transfer into corny kegs first?

I haven’t tried it, and it would still take some DIY fitting of triclover parts, but I’m guessing https://www.norcalbrewingsolutions.com/store/Still-Spirits-Turbo-500-Tri-Clover-2-Inch-Connect.html would fit the lid port. I've also been meaning to ask Bobby at Brew Hardware if one of his...

Those two were right about 68-70%. I don't have a very good sense yet for how much of my post boil volume is trub so I don't have very precise post boil wort volumes. My very first batch was closer to 62%, but as I mentioned for that one I suspect I get poor efficiency from my LHBS crush on...