General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
You can sometimes pick up the old coopers pails on ebay very cheap and they are 30 litre or at least the ones i have are!! Im pretty sure that there was a guy selling 2 of them together the other day for like 10 bucks so check it out!!
In Sydney I've seen them advertised for $70 to $80.
Cheers,
Greg
Where advertised? I have never seen them at HBS in person or online.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
With the demijohn I guess you just brew to about 21 litres? To leave room for foam seeing it's 23 litres size.
How do you transfer for bulk priming? Does it have a tap or bung provision?
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
I think that the idea is to run primary for 3 - 5 days in a normal bucket then rack to the glass fermenter for extended lagering/secondary fermentation. As for getting it out at bottling time I would guess siphon would be the answer. ESB advertised a little pump to make it easy.
21L batch would be simplest solution to the size constraint. Probably designed in the US where most batches are 5 gallons - 19 Litres.
I am undecided if they are worth the cost / effort and have therefore only priced them.
This has been posted before, but here it is again. It's an illustrated guide in which the guy racks from a glass carboy into a keg. Oh, and I beleive the right way to go about racking from a class fermenter is by using a racking cane to syphon from just above the krausen.
I've always seen the glass fermenter used for the primary, as that's when most action happens, which is cool to look at. Other than that, it helps to be able to see what you're doing when you're racking to avoid sucking any of the junk off the bottom, or any of the hopsy/foamy stuff from the surface. But I'm no expert.
Getting towards time for us to update some equipment, and have been thinking about going for glass. Is there any issues as far as sunlight goes that needs to be considered when brewing in glass???
'Beer is living proof that God loves us and wants to see us happy.' - Benjamin Franklin.
Antsvb wrote:Getting towards time for us to update some equipment, and have been thinking about going for glass. Is there any issues as far as sunlight goes that needs to be considered when brewing in glass???
Nothing that isnt already an issue with plastic i wouldnt think
I was thinking the brew would have more chance to exposure from the sunlight, due to the clear nature of glass, or could this get through the plastic anyway??
'Beer is living proof that God loves us and wants to see us happy.' - Benjamin Franklin.
Antsvb wrote:I was thinking the brew would have more chance to exposure from the sunlight, due to the clear nature of glass, or could this get through the plastic anyway??
As far as i know it would have the same effect on plastic but i could be wrong ( i think it has happened once before )
First post, just getting into the art myself, although have done plenty of brews with the old man.
Just coming back to racking methods, i have never tried racking my beer, but coming from being a cellar hand, I have done it on many occasions on a much larger scale. I think the best way to do this is to get your hose, attach a champagne wire (the thing that holds the cork on) to the end going into your brew, fill the hose with clean water, hold a finger over the end, and place the other end (the one whith the wire on it) just above the cake on the bottom, (if you cant see in, I will address this shortly) aim the hose into the sink, and release your finger (or bottle filler) wait until you get beer coming through. now is when you can make sure you get no sediment into your racked product. lower the hose into the brew until you get sediment coming through , then lift it until you get clear product, now aim this into your secondary fermenter.
it may take practice to elimenate wasteage, but I hope this helps.
I'm sure you all agree, theres nothing like a coldie, even better when it's free!
