Oxidation shouldn't be a big problem as it is thick plastic, and you're not trying to lager this for months (I hope). If you have access to a fork lift of jack, put them on pallets.
How are you going to clean and sanitizes this after the first use... just hope you've thought of that...
Very inspiring project.
Just hope the immersion chiller doesn't guzzle too much water.
Sounds like a good plan. I've never worked with that much volume before, but I'm wondering how effective the temp probe will be if its only halfway down inside the barrel(of course the drawing isn't exactly to size), but you would have to have 25-30g to reach the bottom of the probe at that point. What about putting one in the side, like the weldless fittings, so you can put it 3/4 of the way down and on the front for easy viewing. Either way, I like the idea of a test run to see if its even worth the hassle. Temperature is another story. I don't have any clue. Sounds like having a controlled ROOM, like a walk-in is the best solution for that big of a barrel. Good luck. I look forward to seeing how it works for you.
Oops...LOL
I'm using 15 and 30 gal plastic barrels routinely in my brewing.
I buy them brand new, natural "clear' FDA approved closed head drums, and I do not alter the barrel in any way.
I'm using 1.5" triclover x 3/4" MNPT fittings on my 30 gal fermenter as these give me ample access without undue wear on the plastic bungs.
I use a 120vac SureFlo pump (sucks about 15 ft w/ 40 psi auto shut-off on the head side).
More than enough to rack beer through a cane into a 1/2 barrel Sanke keg through the stem.
It most certainly is possible to use these drums to your advantage.
I'm sorry to hear your infected(?) batch turned you away from these barrels.
Zamial - Sounds like you upgraded. Congrats.
I am still processing hundreds of dollars in grain through equipment bought with a shoe-string budget.
I use HDPE buckets. I try to limit it to about 10 days fermenting. I haven't had any problems I would blame on the plastic. I got a carboy for Christmas, but have not tried it yet.
What type of facility had the 30 gallon drums, a restaurant, bar, or what?
PosterGuy How many days do you let fermentation go in the HDPE barrels?
I'm in central Wisconsin and I have a bumper crop of apples.
There are three bushels on th compost heap. I'd guess there are as many still on the tree.
I've offered them to the local home brew club, no takers.
What does an 11/2 Sanke look like?
I have only done bottles.
Enter your email address to join: