[HoosierBrew]

I posted in a different thread about this last night. I used to use carboys myself and made the switch to these a while back. You could use 2 for a 10 gallon batch easily with plenty of headspace. And you're right - you need bigger than a 5 gallon fermenter for the same size batch.

http://shop.greatfermentations.com/product/7-9-gallon-fermenting-bucket/plastic-fermenters

A bit late to the party here but I think these offer the best bang for the buck. Normally I'll do 6 gallons in each. Absolutely perfect for ten. I never bother to snap down the lids or use a fermentation lock either.

Welcome back to the hobby!

Yep, love them.  Love the extra headspace.

[Joe Sr.]

This was my favorite forum 10yrs ago, nice to see things haven't changed much

That's interesting, given that this forum has only been around a few years.

Perhaps he is fondly recall Tech Talk...

[fistfullofhops]

Sorry, for some reason I was thinking this was the new version of the B&V. I couldn't remember the name of that forum for the life of me. Now that I have it figured out, I found the B&V as well.

In any event, I'm happy to be on board here.

[denny]

Sorry, for some reason I was thinking this was the new version of the B&V. I couldn't remember the name of that forum for the life of me. Now that I have it figured out, I found the B&V as well.

In any event, I'm happy to be on board here.

I'll see ya on B&V, too!

[beersk]

What was the board that got shut down a few years ago?

[Jimmy K]

This was my favorite forum 10yrs ago, nice to see things haven't changed much

That's interesting, given that this forum has only been around a few years.

Maybe fistfullofhops is using a blue computer.

[fistfullofhops]

You guys mention a fermentation chamber. I'm brewing Denny's Rye IPA and the yeast optimum temperature is 60-70* according to the label. I live in New England and my basement stays around 65*. I recall the temp can rise slightly above ambient during fermentation but how much are we talking?

I have a 10' chest freezer in the garage that I could lug into the basement if necessary, but I sure would like to avoid it if possible!

BTW, the blue computer comment went right over my head.

[morticaixavier]

You guys mention a fermentation chamber. I'm brewing Denny's Rye IPA and the yeast optimum temperature is 60-70* according to the label. I live in New England and my basement stays around 65*. I recall the temp can rise slightly above ambient during fermentation but how much are we talking?

I have a 10' chest freezer in the garage that I could lug into the basement if necessary, but I sure would like to avoid it if possible!

BTW, the blue computer comment went right over my head.

65 ambient will be fine. particularly if you put the fermenter on or near the floor where it will be slightly cooler. The temp will likely raise ~5 degrees at the height of fermentation but unless it's a very big beer with lots and lots of yeast it won't get higher than that.

People have reported as much as 10 degrees on big beers though.

**EDIT TO ADD**

for the Blue Computer comment search the forum for "blue cooler". It's not real subtle

[Joe Sr.]

65 ambient will be fine. particularly if you put the fermenter on or near the floor where it will be slightly cooler. The temp will likely raise ~5 degrees at the height of fermentation but unless it's a very big beer with lots and lots of yeast it won't get higher than that.

People have reported as much as 10 degrees on big beers though.

I start my fermentations on the floor of my basement with ambient temp this time of year.  Overall ambient is maybe 62-ish during the winter.  At the height of fermentation on a big beer spewing blow off I hit 66/68 last week.  I've got the fermenters covered in cardboard boxes (from shipping) which are actually very good insulators.  When activity starts to drop, I raise the fermenters up to counter height and they'll sit at 66 for awhile before dropping.  If I need to raise the temp on them, I'll put them near a heat vent and I can keep them close to 68 but never higher.

[euge]

If your basement stays at 65* year round I say you have an optimal situation for the homebrewer. No need to bother with a chest freezer- which should stay where it is BTW. Even if you decide to use it for fermenting.

[Wort-H.O.G.]

https://www.facebook.com/photo.php?v=555055177908882

wide mouth glass carboy...love it 6.5 gallons and easy to clean because you can stick your whole arm in there and scrub away.

[beersk]

https://www.facebook.com/photo.php?v=555055177908882

wide mouth glass carboy...love it 6.5 gallons and easy to clean because you can stick your whole arm in there and scrub away.

Nice. That's some chunky yeast you're using. WY1968?
I will be in the market for a bigger fermenter soon. But I am thinking I may just another 6 gallon carboy. I like them for the 4 gallon batches I do, plus I can start a siphon with co2 and the carboy cap. I just soak to clean, siphon liquid out. Semi- clean-in-place kinda deal. I feel it's safer anyway, instead of lifting a full carboy and dumping the water out. Dangerous...

[AmandaK]

... plus I can start a siphon with co2 and the carboy cap. I just soak to clean, siphon liquid out. Semi- clean-in-place kinda deal. I feel it's safer anyway, instead of lifting a full carboy and dumping the water out. Dangerous...

Are you pressurizing a glass carboy?? THAT would be dangerous.

[morticaixavier]

... plus I can start a siphon with co2 and the carboy cap. I just soak to clean, siphon liquid out. Semi- clean-in-place kinda deal. I feel it's safer anyway, instead of lifting a full carboy and dumping the water out. Dangerous...

Are you pressurizing a glass carboy?? THAT would be dangerous.

nah, if you use a carboy cap and <3psi it's not really a problem. I think Drew actually did a test that showed the cap would blow off before the carboy exploded... or maybe it was just discussed as an interesting idea... perhaps the mythbuster folks could explore.

[Wort-H.O.G.]

https://www.facebook.com/photo.php?v=555055177908882

wide mouth glass carboy...love it 6.5 gallons and easy to clean because you can stick your whole arm in there and scrub away.

Nice. That's some chunky yeast you're using. WY1968?
I will be in the market for a bigger fermenter soon. But I am thinking I may just another 6 gallon carboy. I like them for the 4 gallon batches I do, plus I can start a siphon with co2 and the carboy cap. I just soak to clean, siphon liquid out. Semi- clean-in-place kinda deal. I feel it's safer anyway, instead of lifting a full carboy and dumping the water out. Dangerous...

its an English pale ale with wlp007....love this yeast . its very turbulent as you can see, and chews up everything within 3 days...even big beers. result is a very nice dry, clean and clear beer.