Homebrewing - Beer, Mead, Wine, Cider

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Anyone have experience with brewing in a stainless steel fermenter? (beehaw.org)

submitted 1 year ago by pwacata@beehaw.org to c/homebrewing@sopuli.xyz

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I recently acquired a stainless steel conical fermenter as a long-desired upgrade to my brewing setup - I've been using 5gal plastic carboys until now, but I wanted to move away from them as I'm a bit leery of plastics leaching out while stuff sits in there for months at a time.

Does anyone here have experience with stainless fermenters? I'm especially interested in any cleaning tips and changes to flavor I should expect. Thanks in advance :)

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[–] alcyoneous@beehaw.org 4 points 1 year ago (2 children)

Big brewers use stainless tanks almost exclusively, so there shouldn’t be any issue taste wise for fermentation. If you’re brewing something with very subtle flavors (like a mead or something similar) I’d be leery about bulk aging 5Gal in steel, but I don’t think it would impact it too much.

Cleaning wise-echoing the other comment, anything really acidic or really basic can etch it, but assuming you’re diluting to the right strength and all that, you should be fine. If there are any valves or false bottoms, etc. you will have to remove those occasionally to properly clean them.

[–] plactagonic@beehaw.org 2 points 1 year ago (1 children)

I mentioned it because I heard about people ruining theyr gear by peroxyacetic acid.

[–] pwacata@beehaw.org 3 points 1 year ago

I only use iodophor and sometimes hot steam, so I think I should be ok. Good to know some chemicals will etch it though

[–] pwacata@beehaw.org 2 points 1 year ago (1 children)

I do brew mead sometimes - I'll probably be switching between mead, beer, and wine over time. Do you think those flavors will start carrying over between batches? I've had pretty good luck so far with plastic, and I'm hoping stainless is fine as well since it's a harder material.

What do you normally do for secondary with mead? I could get a glass carboy, but I hear those are prone to shatter when moved...

[–] SpiderShoeCult@sopuli.xyz 2 points 1 year ago

There is less chance of flavour transfer from the stainless steel itself than from plastic, as long as you remove all residue between batches properly. Gaskets may hold some but that's a different story.

I used starsan to sanitize a 30L stainless steel fermenter (a basic one, not conical, basically a huge pot with a lid and a tap - bought from Braumeister I believe) and the only issue I ran into was the plastic bits falling off the lid, though that may have been mechanical failure. I did however scratch it with a rough non-scratch sponge (as somebody else said in this thread).

I did have a glass 20L carboy shatter by itself only sitting in a midldy cold room.

Stupid question from a mead apprentice - why not just bottle as soon as it clears and then let it do its thing in the bottle?