Blue Barrel Fermenter
Posted: Sun Jul 16, 2023 8:42 am
This is a 15 gallon 'plastic' barrel available from a variety of sources in the Midwest. This one was used to ship Metformin - a tablet drug for diabetes that is not toxic in any way. Used barrels like this are in the $20 price range.
As barrels go this is built like the proverbial brick outhouse -- very sturdy.
The lid has a gasket and fits on top of the barrel lip and the metal band goes around the lid/barrel lip to keep them connected. I installed an airlock.
My assumption was that the lid, since it had a gasket in place, would seal tightly like a fermentation pail but alas the fermentation pressure inside must push the CO2 out of the edges of the barrel since the airlock has not one bubble but the smell of fermentation is obviously present. Looking inside I can see 14+ gallons happily fermenting away.
My view is that the CO2 will be present and most likely protect the mash from infection.
Three questions...
Someone want to challenge the view of CO2 'protecting' the mash from infection?
Anyone have a suggestion for making it seal more completely?
Any other suggestion for a larger, low cost, fermenter?
As barrels go this is built like the proverbial brick outhouse -- very sturdy.
The lid has a gasket and fits on top of the barrel lip and the metal band goes around the lid/barrel lip to keep them connected. I installed an airlock.
My assumption was that the lid, since it had a gasket in place, would seal tightly like a fermentation pail but alas the fermentation pressure inside must push the CO2 out of the edges of the barrel since the airlock has not one bubble but the smell of fermentation is obviously present. Looking inside I can see 14+ gallons happily fermenting away.
My view is that the CO2 will be present and most likely protect the mash from infection.
Three questions...
Someone want to challenge the view of CO2 'protecting' the mash from infection?
Anyone have a suggestion for making it seal more completely?
Any other suggestion for a larger, low cost, fermenter?