StillSmart

One major drawback with this is handling it once full because of its shape and weight, but once it's full and in use, it's easy to remove sediment without racking, and rack when needed as it has a tube you can attach to the bottom.

Think I'm only going to use it for wine and possibly AG beers.

Unless I get the floor stand to go with it, that will make life much easier I think.

It is AG beers that got me thinking. I agree about the shape/weight. Also think floor standing or bench top (with heating jacket) might be better.

I like the idea of stainless too. But the money gets silly.
http://www.ssbrewtech.com/collections/f ... er-edition

The problem I am trying to solve is dragging my wash/beer about much.
I make it outside in a shed and then carry it into the house to the airing cupboard which is the perfect 20° C.
It is then racked it off, carried outside to the fridge in the shed, to cold crash.
It is then bottled. The bottles are then crated and ...... you guessed it .......
Carried into the house to the airing cupboard at 20° C
After a couple weeks the beer (3 crates) is then carried back into the shed ready for drinking.

Which led me to .........if it is not moving. I could get a stainless jobby, because the extra weight doesn't matter

Any good ideas are really really welcome.

PS. Did I mention I go out the shed to fetch beer when I want to drink it.

Conical fermenters were created for a couple of reasons. If they don`t apply to your brewing method you probably don`t really need one.

1. You can use the same container for fermentation and ageing.
2. You can remove yeast and sediment during fermentation.
3. You can transfer by gravity instead of siphon.
4. They are relatively easy to clean.

But could I improve my method ? it is so well travelled my beer almost has air miles before it makes into the bottle

Maybe a good set of Pneumatic wheels on a purpose designed trolley?
Maybe not needed for the last stage of transportation

Robert.

I've used it for the first time tonight, it's a pain in the arse to sterilise, to fill etc, you pretty much need the optional stand, I did a wine kit in it but I first had to clean the cement dust off my HLT and use it for heating water to sterilise it and heating the water to add to the wine kit.

If your using the supplied wall brackets, you have no choice but to fill it on its brackets because you can't stand it on anything so if you don't have the stand you need a high up warm water source like a HLT.

Anyway, hard work done now so hopefully it will prove its worth now it's in use.

Mash wrote:But could I improve my method ? it is so well travelled my beer almost has air miles before it makes into the bottle

I think we all admire your perseverance, Mash....

I have a cunning plan ... new thread coming...

I guess that it will be better than the method of my younger brother, all those years ago.
Which was to ferment in, and drink from the same barrel? A bit like one pot cooking...
"Homebrew tastes likes shit" he told me when he gave me his barrel.
The bleddy thing took some cleaning too....

Robert.

To say nothing of the problem of lifting the barrel to your mouth!!!!

Actually it was a tapped pressure barrel, hence the cleaning problems!
But my brother was a loveable Knobhead.

Robert.