I’m just experimenting with FWK and think I can improve on the concept, I’m looking for some input from the experts out there for some guidance with my idea?
I am designing a vessel to decant the fresh wort into that when yeast added you ferment and serve from the same vessel, no transfer needed. I’m working with a packaging company with design and production of the vessel, I’ll describe it below:
25 litre with a 120mm pressure lid and dip tube, square (cube) on the outside and concave on the inside with a carry handle on top. Designed to take 20 litres with a 5 litre space for krausen and head of co2 for safe storage. Trub drain device at the bottom. Blow tie valve to be used to pressure ferment.
The all in one container is designed to be an end to end brewing vessel and would be sold on a return and refill basis (local area).
Any potential issues?? Good idea??
Stew
I am designing a vessel to decant the fresh wort into that when yeast added you ferment and serve from the same vessel, no transfer needed. I’m working with a packaging company with design and production of the vessel, I’ll describe it below:
25 litre with a 120mm pressure lid and dip tube, square (cube) on the outside and concave on the inside with a carry handle on top. Designed to take 20 litres with a 5 litre space for krausen and head of co2 for safe storage. Trub drain device at the bottom. Blow tie valve to be used to pressure ferment.
The all in one container is designed to be an end to end brewing vessel and would be sold on a return and refill basis (local area).
Any potential issues?? Good idea??
Stew
