My fermenter set up (for now)

by **goinbroke2** » Sat Apr 18, 2009 10:00 am

I thought I would show a couple of pictures of my fermenter pails, show how I do it.

As you can see I used two milk crates and turned them upside down then hung a 40 watt bulb in each one. Then I put the pail on top and cover with a blanket. By removing/adding blankets I can regulate the heat to stay where I want it. I use a stick on thermometer.

When I get the 121L can going I\'ll add that picture too. As you can see, it only takes up a bit of room in one closet. Of course it\'s in a spare bedroom cause it does produce a fair amount of odor...hehehe

by **Phantom** » Sat Apr 18, 2009 9:07 pm

So what is it that you\'re fermenting gb2 ? Sugar turbo\'s or Tomato wash ?
Only because it looks good not taking up too much room etc, but surely you\'d only need to regulate temperature if it\'s likely that the closet space gets too cold

Not forgetting that I understood that if it\'s possible, we should be fermenting at as low a temperature as possible to prevent production of fusels etc i.e. like in the 19 to 20 degree\'s C range.....
Plus you say a 121 litre can ? Damn that\'s a good sized batch to get going. Do you know if it needs temperature regulation i.e. is it large enough a batch to need it

by **goinbroke2** » Mon Apr 20, 2009 3:11 pm

Both are cran-grape or can-blueberry or whatever the heck it is. (got the wife to pick up some jugs of pure juice that was on sale. I should go look at the empties I guess.

I\'m at work right now but off the top of my head it\'s juice/water/sugar/lemon juice/tomato paste/baking yeast. I think the SG was 13-14%ABV, I\'ll see if it comes down to 0% or not.
crap gotta go more later

by **goinbroke2** » Mon Apr 20, 2009 6:19 pm

I\'m back, (coffee break) Most of the stuff I ferment I keep around 12%+or-. Any higher and there is a definite difference in taste (bad). I keep the temp around 22-24. I need the bulbs going because it\'s in my basement.
\"Do you know if it needs temperature regulation i.e. is it large enough a batch to need it

\"

I\'ll tell ya when I fill it! LOL!

I\'m thinking of only adding enough sugar for about 5-6%ABV then after it\'s fermented for a while add more so eventually it will have 12% but it won\'t have the \"hard/fast\" ferment that causes the excessive heat.

by **Jimmy** » Mon Apr 20, 2009 11:57 pm

It\'ll be hard to tell what temperatures are going on in that much liquid without some sort of probe, but sounds like you\'re planning on taking it slow and careful anyway so I reckon you\'ll be fine!

by **umpa** » Fri Apr 24, 2009 8:44 pm

Sorry to say this, but now I know why there are house fires.
Dude for 20 quid go buy a brew belt or a aquarium heater much safer.

by **goinbroke2** » Sun Apr 26, 2009 6:26 am

Well Dude, i\'ve been doing it for 20+ years and am safety conscious. Each has a single 40 watt bulb free hanging with 5\" from the bottom of the pail and 4-5\" from the floor. Approx 6\" on any side. The milk crate is hard plastic (hard to burn even with flame) and it\'s on a hardwood floor that is sitting directly on concrete.

I have a belt but find this more convenient. (and I HAVE heard of fires with belts)
Seriously, thanks for the concern, don\'t want to sound arrogant, but it\'s safe.

by **umpa** » Sun Apr 26, 2009 4:25 pm

cool - glad its safe - it just looked a bit dodgy - lol
Do yo find that its expensive to run ? as a brew belt has a thermostat.

by **goinbroke2** » Mon Apr 27, 2009 3:35 am

Expensive? No idea, never really thought about it. The power bill never changed, still about $200.00 for 2 months. The only time I notice it change is when the pool is running in the summer continuously or if the kids are living in the hot tub. Even the mig welder and the stick welder don\'t change it. (and I do a fair amount of fabricating, rollbars/pushbars/frame work etc.

It\'s only two 40 watt bulbs so I guess I could figure it out mathematically, but I guess the direct answer is no it\'s not expensive.