Fermenting Stink Trap

Production methods from starch to sugars.

Fermenting Stink Trap

Postby TheRevDr » Fri Apr 06, 2012 10:04 pm

Due to fluctuating temps outside, I have my fermentor in the extra bathroom tub. Since it's such a small house, a little fermentor smell goes a long way. I played with filling the liquid trap with various liquids then had my epiphany. I made my own stink trap with a turkey baster, a cotton ball and some activated carbon. I threw it together not expecting much but it made a considerable difference. I put it on during day three of a sweet feed ferment when it was bubbling at about 6 bubbles per second. The smell that had been in that room and the hallway for days diminished in a couple hours. I don't know yet how much it will help during a rapid first day fermentation or how long the carbon will last but so far it works surprisingly well since it took me all of about 5 minutes to make. I'm pretty happy with the simple trap so I thought I'd share.

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Re: Fermenting Stink Trap

Postby HolyBear » Sat Apr 07, 2012 4:26 am

That's a very good idea!!! Fer folks in town, or jes fermenting in tha house, I can see how this would help... Good thinkin!!!

After I showed this post to tha wife....she said"we need somethin like that for your butt!!
"They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Benjamin Franklin
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Re: Fermenting Stink Trap

Postby Sungy » Sat Apr 07, 2012 5:16 am

There is some thinkin going on there...I like it...may have to try this idea....Ive got a sweetfeed runnin now too....quite active bubbling in the airlocks.
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Re: Fermenting Stink Trap

Postby TheRevDr » Sat Apr 07, 2012 6:58 am

wacabi1 wrote:After I showed this post to tha wife....she said"we need somethin like that for your butt!!


LOL! One word comes to mind, trumpet. :thumbup:
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Re: Fermenting Stink Trap

Postby Kidnapper2 » Sat Apr 07, 2012 7:39 am

Awesome idea. If that ain't MacGyverism on a stick, I don't know what is :thumbup:
*It should be observed, that neither age or double distillation, will render good, whiskey originally bad; or that has recieved an improper flavour during the fermentation. From The Distiller, by Harrison Hall 1818.
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