Concrete Fermenters
Has anyone seen these? Used them? Drank beers out of one?
We've had a small problem with one of our sours. When we nail it its great, when we screw it up, its awful. So here is what we have figured out. The Lactobacillus on our grain likes to ferment at about 107F. When we put the brew in the stainless steel ferms that we are using now its difficult to hit that temperature because the glycol is running at 25F. A few times it has over cooled which gives us a sour that smells and tastes like butyric acid.
We were thinking of getting a concrete fermenter because they are better at holding specific temps.
Just wondering if anyone out there has any experience with these tanks.
Has anyone seen these? Used them? Drank beers out of one?
We've had a small problem with one of our sours. When we nail it its great, when we screw it up, its awful. So here is what we have figured out. The Lactobacillus on our grain likes to ferment at about 107F. When we put the brew in the stainless steel ferms that we are using now its difficult to hit that temperature because the glycol is running at 25F. A few times it has over cooled which gives us a sour that smells and tastes like butyric acid.
We were thinking of getting a concrete fermenter because they are better at holding specific temps.
Just wondering if anyone out there has any experience with these tanks.
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