Product Description
Three reasons why small batch brewers and wine makers buy Minibrew fermenters: Less work, less expensive, and more fun.
Easy to Clean and Sterilize All popular cleaning and/or sterilizing agents can be used on our plastic (HDPE) fermenters. They will not harm the inert plastic material. Water at 180 degrees is an excellent sterilizing agent; pour it down the sides of the fermenter. The heat will sink into the plastic and all the parts, killing bacteria. This procedure works with stainless also. The large top makes it easy to get inside and scrub dried trub with a Teflon scouring pad. The melting point of plastic is 250 degrees.
No Secondary Transfers No need to transfer wort or wine to a secondary fermentation vessel. It is safer and less work to transfer the lees and dead yeast cells from the bottom while you leave the fermenting process above untouched.
Fermenter Design and Shape The precise shape of the 60 degree cone and top cylinder (one unit wide by one unit high+) are fermenter design perfections developed over the years by dedicated brewers looking to improve taste, consistency and ease of use. The shape positions the yeast and convection does the rest. The mixing motion of the currents assures complete yeast wort contact. The yeast near the cool sides will sink and, upon hitting the conical bottom, is forced into the center where it is warmer. Active yeast tends to give off heat. The hard working warmer cells rise to the top and spread to the sides to complete the cycle. Dead yeast cells will drop to the bottom and are removed quickly and easily (about
Valves included The 1/2inch racking port threads are located on the side cone just above the settled yeast level. The port valve is for sampling, specific gravity reading and, of course, racking to bottles and kegs. The valve at the apex of the cone is for filling the fermenter and draining dead yeast. The thickest of yeast will flow through this large valve.
