Picked up 4 of these. Love them! The lid seal is J shaped with an inner lip and has 3 sealing ridged. To test airtightness I blew through the blow off tube, no air escapes and eventually with enough pressure it blows the lid off.
Made by Cambro and about $40 with lid.
That’s a great idea Jim! I have one of those for brining a turkey for smoking. It never occurred to me to turn it into a fermenter. Food safe, and easy to clean. Very nice.
Nice. Lots of potential there. Price is not enough to push me to move this way currently- but starting out this would work well. I like restaurant grade equipment. Durable and safe.
Yup, and their polycarbonate is tough stuff. So long as you don’t attack it with a scotch brite they are pretty hard to scratch.
Cool Jim, glad to hear those lids form a seal. You got your clear bucket, best of both worlds.
I’ve got a bunch of those containers I use in the kitchen. The small 4L size is perfect for brining a chicken and rising dough. Props on using them for a brewing use
Take pictures of your fermentation’s and post them!
I was reading about polycarbonate not being 100% food safe somewhere. But I really don’t know. If I wasn’t so afraid of plastic, I’d go this route, too.
Neat:) i had figured that since they are in the 6g range you would get lots of blowoff.
A big beer with a crazy yeast and/or high temps and yes, big blowoff.
These were pitched yesterday around noon. The lager at the top was 5 gallons plus, 1.042 with WY2112. The other is a 1.062 IPA that came out just shy of 5 gallons, with WY1728. Temp is 55°. They appear to be reaching high krausen. Normally for me I get a little krausen on the lid, and on occasion about 10-30 ml in the tube.
I’ll be adding a 60/- next week. If I move the keg out I can fit 4 buckets at a time.
Many feel that you should tape the temp probe to the fermentor covered with an insulator to get true fermentation temp. I don’t argue that, but if you’re running different beers at different stages of fermentation, IMO fermentation chamber ambient temp is just fine.
Sometimes I’ll brew 3 in one day, when the last one is within 2°p of FG, I’ll ramp up the temp. I’ll do that plan if it’s going to be a while before my next brew day. But I prefer brewing once a week and just keep it at 55° all the time. Not much difference in the final product.
How easily do the lids come off? Are they like bucket lids, tighter than heck? Do you think your stiffer polycarbonate lids will ever crack on you if you have to horse them off?
What’s your source for those?
F’ng tight lids. So my method is to just lay the lid on with no lock. I’ve been doing primary this way forever. Occasionally the yeast climbs out with a hefe-yeast. But never an infection.
The lids are not polycarbonate, typical clear plastic. They go on and off just fine
Hah! I use cloth tape from work to write info on. Goes on the fermenter and ends up on the keg.
