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 :)
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…
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?