Thanks
The great thing about small stainless fermentors, like a pot or keg, is that you can boil water in it to sanitize. I bottle from a stainless pot sanitized in just such a way.
24 inches on the nose
13in diameter ...bucket is 12 inch carboy is like 11.5
Put a standard bucket and glass carboy to it for comparisons
Schumed
First thank you for your review, very informative & helpful !
I was wondering if you could do another measurement for me ?
You said the SS Bucket is 24 inches tall - on the nose with a airlock
Can you tell me what the measurement is from floor to bottom of the Cone?
I am trying to measure for stacking more than one, and need to know how much room is under the bottom of the cone - between the cone & the floor you set it on.
Thanks !
Just had time to play with it again. The lid seal starts to leak at 4 psi. At 3 psi I moved a gallon up about 2 feet in 2 minutes. So, 10 minutes for a five gallon batch. I'm used to a 1/2" auto siphon, so it seems slow, but it'll work just fine.
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What's the purpose of pressurized transfer? Can't you just pick it up and let gravity do the work? Its not like its a 1 BBL batch that weighs too much to move? What am I missing?
The ability to transfer through a filter, Randal, or just straight to a keg without any interaction with oxygen.
Using an autosiphon oxidizes somewhat. CO2 transfer will not. Plus you should be able to transfer it through a purged keg through the inlet instead of the lid which also reduces oxidization.What's the purpose of pressurized transfer? Can't you just pick it up and let gravity do the work? Its not like its a 1 BBL batch that weighs too much to move? What am I missing?
Minuscule amounts such that and this bucket doesn't use an autosiphon. It is a closed system thanks to the bottom drain. come on guys, be realistic. Whens the last time any of you tasted oxidation on a beer due to autosiphoning?? The argument is excessive conservatism.
Anyway...didnt intend to derail this thread. I was curious what I was missing.
Really wanted to pre order one but with the dimensions I've seen I don't think I can get it in my ferm chamber. I currently use a mini fridge and it barely fits a 6.5g glass Carboy. Kinda bummed but eh maybe once I get a freezer to ferment in.
Yeah oxidation with autosiphoning is pure laughable
Yep. I'm not worried about oxidation, but I'll take the extra protection.
I wanted to pressure transfer so I wouldn't have to pick up the full fermenter from the fridge and set it on a table that was higher than the keg. Everytime I do that I have to wait for the trub/yeast to settle back down.
If you look at the pictures on page 2
You can see the Bucket and standard carboy with airlock is about the same height
Guys, when do I have to worry for vacuum effect on the airlock?
Ya unfortunately it's the diameter. It's roughly 1 to 1 1/2 inches larger so I wouldn't be able to shut the door on the mini fridge. Any ideas on how I could make this work???
I'm all ears.
Have you ripped the inner door paneling off yet?
Most people rip everything off the door down to the plastic frame.
If it still doesnt fit then your SOL, if doing this tears out insulation you can always figure out how much space you have left with the Bucket in and just buy some appropriately sized insulation foam and cut/glue it to the inside of the door.
No but just measuring the space in front if the compressor it would hang over the edge by about 1/2"
when you open the ball valve it only takes a few seconds if you have the lid still clamped...so I just opened the lid so didn't have a vacuum going on
What is everyone who received one of these using for temperature control? I used to use a sort of swap cooler to control my carboys but I don't think thats going to work on one of these
To those who have the bucket, the website mentions it has a 3/8" ball valve. Does that mean the hose barb is 3/8" also or is it 1/2" barb? I'm about to order some new hose and wasn't sure.
I wonder is the conical on the bucket is deep enough for my needs. I BIB, so I mill my grains pretty fine and I like a lot of IPAs so IPAs and Stouts have a lot of trub for me. Just wondering how much (at highest and lowest) volume is below the racking arm.
Here is a follow up on my last comment about the lid hole and a new comment about the lid gasket.
The small hole for the bubbler in the lid was finally a real problem, being too sharp for the drilled stopper included. Really.. It was literally cutting the stopper because of it's irregular sharpy edges.
So I got a a another stopper, the one included being too much damaged to be sealing anything (and a more solid one).
I also ended up cutting myself severely on one finger trying to un-sharp the edges of the hole.. Wow.. I almost needed stitches for that one but ended up with 3M Steri-Strip closure bands.
One more thing. They included another gasket for the lid, and it's supposed to be better than the first one. But it is really too big to fit well. It's a hassle to put on and it's far from perfect. But in the end the fermenter seemed pressurized when I closed the lid and put the bubbler.
A black IPA is fermenting inside now. Will post some other comments after kegging.
Added a thermowell port. I'm liking this fermentor.
Added a thermowell port. I'm liking this fermentor.
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