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KK - 'Fermentasaurus' conical PET fermenter

Discussion in 'Gear and Equipment' started by BrutusB, 28/12/16.

 

  1. bbqzookeeper

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    Posted 24/9/18
    I've been having leaking issues. Instead of the bottom of my fridge having sticky wort, I have a bottle attached with the valve closed @ 5psi. Check on it two days later and there's a good 50mL in the bottle...

    From reading the other posts, might just leave a bottle attached and valve open. I think it's under warranty for another month, but unsure whether to pursue.
     
  2. Bruce Bowden

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    Posted 3/10/18
    Use a spunding valve on the gas post and set thr pressure you want
     
  3. sp0rk

    Mayor of Pooptown

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    Posted 3/10/18
    Well they have them NOW, pretty sure they didn't back when I posted that (KK/KL, that is)
     
  4. RobB

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    Posted 5/12/18
    I'm considering getting a generation 2 Fermentasaurus and was wondering if anyone had any advice or negative experiences with dispensing straight from the Fermentasaurus.

    The downtime between batches doesn't bother me; there are ways I can work around this. My main concern was with the ongoing quality of the beer. The oxygen free environment will be a huge bonus, but is enough of the yeast sufficiently isolated from the beer once the butterfly valve is shut that it doesn't negatively affect the beer?
     
  5. EmptyB

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    Posted 5/12/18
    Dump settled trub and yeast via that butterfly valve and you should be right.
     
  6. goatchop41

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    Posted 5/12/18
    I am looking at a Gen 2 as well, but my biggest concern is what would happen if you got an infection/contamination...

    With a bog standard HDPE fermenter, if you can't be arsed nuking it with something like acidified bleach, then you can just chuck it and get another one for cheap (or use one of the other 5 or 6 that I have lying around :confused:).
    Stainless is easy as you can just clean it with caustic.

    What would be the extreme cleaning options for a fermentasaurus? Assuming that a basic PBW and sodium perc soak doesn't do the job, would it stand up to something like acidified bleach?
     
  7. wide eyed and legless

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    Posted 5/12/18
    For cleaning a spray ball CIP with a compatible cleaner would be the go for the Fermentasaurus, could even be one being developed as we speak.:) But for me HDPE cube or fermenter is a simple, compact, unit. I can drink straight from a cube, stainless steel is a good option, but I am damned if I can tell the difference from a beer fermented in a PET, S/S or HDPE vessel.
     
  8. markp

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    Posted 5/12/18
    I had an issue with probable infection in mine, spoke to my lhbs and he suggested I boil the bits I could which is easy enough and the mix up a litre of sodium met and seal that into the fermentasaurus for a week, I took all the stainless bits off before I stuck the met in and capped the bottom and top and hey presto 1 week later no issues ! I also stuck a jug of met in my fermenting fridge for a week and closed it and left it closed on the lhbs advice and no more issues for me.
     
  9. FarsideOfCrazy

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    Posted 5/12/18
    The gen2 is 'supposed' (who knows till it comes out) a different form of polymer, not PET. This newer polymer has got a higher temp resistancy than PET. So it might be more resistant to harsher cleaners too.

    Once it comes out we'll know for sure. I've been waiting for the release of this new model, was hoping before chrissy but is not looking good.
     
  10. goatchop41

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    Posted 5/12/18
    What on earth do they think that was supposed to do, magically come out of solution and spread through the air? Sodium met in solution doesn't work like that, does it?

    The rest of it is great to know though, cheers!
     
  11. markp

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    Posted 5/12/18
    I’m only taking advice from a guy that has been in the home brewing game for probably longer than most of us have been alive (Roy at twoc Bibra lake), what I Will say is that when the fermenter was opened after a week the fumes nearly bowled me over and since doing this I’ve had no more issues ! So did it work ? Well it did for me !
     
  12. goatchop41

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    Posted 5/12/18
    Interesting. I would love for someone with a chemistry background to explain why it works/if it doesn't work
     
  13. Fro-Daddy

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    Posted 5/12/18
  14. dkril

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    Posted 5/12/18
    Sodium metabisulphite + water gives of sulfur dioxide. That's the nasty smell that makes you cough when you get a lungful, and can trigger asthma attacks.

    It's the gas that does the business, not contact with the liquid. As most of us can testify, you do NOT need to touch the liquid for that shit to have an effect!

    Hence, putting a hot jug of it in a sealed chamber (like a fridge, or a fermenter with a working airlock) will kill most things in there.
     
    goatchop41 and markp like this.
  15. goatchop41

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    Posted 6/12/18
    Cheers @dkril
    I might have to get my hands on some
     
  16. markp

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    Posted 6/12/18
    So apparently it does magically jump out of solution !
     
    goatchop41 and Fro-Daddy like this.
  17. altone

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    Posted 6/12/18

    Yep, that's right. I couldn't explain the science behind it so stayed quiet.
    Such a pity Lyrebird cycles isn't active here any more.
    He's a winemaker and would have provided a complete scientific explanation.
     
    markp likes this.
  18. Wobbly74

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    Posted 6/12/18
    I used to use sodium met back in the day. One whiff and you'll know about it. Seriously.
     
  19. Neil Buttriss

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    Posted 22/1/19
    I pulled the wallet out and have a Gen 1 Fermentasaurus on the way, got sick of waiting for Gen 2. I have a question regarding yeast reuse. I have never reused my yeast before.
    If you want to reuse the yeast you collect, do you just use the collected yeast straight from the collection bottle by putting it on and opening the butterfly valve or do you put it in on top of the Wort as normal, also how much of the collected yeast would you use. I use mainly do 23L batches with Ale yeast.
     
    Last edited: 22/1/19
  20. Dan Pratt

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    Posted 22/1/19

    You can just close the valve, transfer beer off / package and then put fresh wort into the fermenter, open valve and the yeast will go to work. Typically when you have yeast post ferment of a 23L batch, you will have way to much for the next batch and it will ferment super fast, not a bad thing but you will have to try it to see how your beer turns out.

    I usually just close the valve, remove it from fermenter ( spray with starsan the top ) and cap it off until the next batch ( give it a rinse with starsan, dry it and place into fridge ) keeping it in the fridge. Prior to the next bacth remove from fridge and bring to room temp and then just pour enough yeast into a sanitary metric cup ( from the kitchen ) into the next beer, that is suggested to be 250 billion viable yeast cells which will comfortably ferment a 1060 beer out.
     
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