For those of you who brew 10-gallon batches. What do you use as your fermenter?
I currently have to ‘split’ each batch, because I still use 6.5 Gal. carboys as my fermenters (I put 1/2 the batch in each).
What are you using for a fermenter that will hold all 10 gallons? Also, how do you move that big, heavy thing when you have to rack to a 2nd fermenter? I have no pumps…
14.5 gallon conical. I rarely use a secondary anymore, but when I rack to kegs, the out valve sits just high enough over a corney for me.
some people ferment in kegs from Sabco, or corney kegs. those you can rack via CO2 pressure, and not have to worry about lifting.
FWIW, I lift my full 14.5 gal conical into my upright chest freezer, which isn’t terrible, but you can devise a ramp or other device to help you out.
I’d LOVE to get a conical - but the cost! Ungh!!!
How do you fill your conical from your brew kettle w/o a pump? I assume the top of the fermenter is above your boil kettle(?)
1). I hear ya, fun toy, but totally not necessary.
2). My burner sits on a stand about 2 -2.5 feet off the ground (about 8in higher than a propane tank) and then with the burner and kettle, the height of the ball valve is more than sufficient to let gravity feed into the fermenter.
Lucky you. I guess I need to start saving up for a conical & a pump…
Of course, I’d like to start building my next system (I want to build a 20 gallon system w/ pumps next time), but I’m just not financially ready - not even close.
I do primaries in two 6.5 gal carboys. It makes it easy to pitch a different yeast into each half. I make a house IPA and split it with US05 and a Belgian yeast for variety.
Yeah, I do that sometimes too to experiment. Also, I often keg 1/2 a batch and bottle 1/2. Having it split between 2 carboys makes that pretty easy.
I guess I’m just looking to the future. I’ve always got big dreams when it comes to brewing equipment. 
I split my batches into carboys too, and often pitch different yeasts like Jeff does. I prefer it that way. I might get a conical eventually, I think that would be great, but it’s pricey and I’m not sure it is really what I want to spend brewing money on.
+1
I have a conical too, but not a big one. I do use a pump to transfer, though.
Blichmann conical which is elevated in the garage (40F in the winter, add heat with a Ranco controller) then rack down to cornies or to carboys when done.
Sometimes I go into the 6.5 gal. carboys for ales.
Blatz - you must be a big guy to lift a full conical.
yeah, I’m bigger than the average bear, but one of my other hobbies is staying in shape - lots of deadlifting, cleans, etc. so perhaps I take lifting the conical into the fridge for granted.
in my upcoming brewhouse build, I will be pumping across the room into the conical already inside the fridge, so I won’t have to worry about that anymore.
to the OP - the more I think about it, just stick with the 2 fermenters - its how I did it for years before I could ferment all in one. You can try other yeasts out, and in cases where you’re using the same yeast, why not just blend the two fermentors into the kegs or bottle bucket?
Yeah, the last Weizen I made I used two yeasts and then blended them together to keg. I think I got that idea from here somewhere.
I guess, for now, I’ll stick w/ splitting each batch into 2 carboys, like I have been. Like I said, I guess I’m just looking to the future.
I am in fairly good shape, but at my age I am not going to risk a hurt back.
Lifting wort is what the March pump is for, among other tasks.
I’m 32
but yes, you are correct, which is why in about 9 months give or take, the March pump will be doing all of those tasks for me ;D. its not a heavy lift, but it is awkward.
Just a design thought for you, I know a guy who does the same thing. He pointed out that it was crucial to have a switch for the pump near the end of the line (in your case next to the fridge) so that you could kill the pump quickly and easily if when things go wrong…
excellent point! thanks for the advice.
Like a few others, I split my batches and make two different beers. I will make a hop tea and add it to one of the fermenters if one of the batches requires some IBUs in excess of the “base” recipe, or steep some crystal to darken it up, or both if I need to darken it up and change the hop profile. The additions are done on the stovetop.
It’s a bit more work, but it is fun to provide samples of two different beers and explain how they came from the same “batch”.
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