Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
RyanG
02/02/12 01:44 PM  
fermentation in stone crock
I've had the idea of getting a stone crock for fermentation for some time. My parents live up north (where people still make their own pickles and sauerkraut) and mentioned to me that crocks are on sale at the ranch store this week.

They've got 1-10 gallon sizes. I'm thinking either 5 or 10gal. This would most likely be a primary fermentation vessel given the open top nature of it.

It does have a glaze on the inside (food safe).

Is there anything reasonable about this idea or would it just be a novelty item that is heavy and difficult to use for fermentation?

Any idea if even with the glaze there is some porosity to the inside and potentially have the ability to absorb souring microbes? That would be cool.

Mike T
02/02/12 01:47 PM  
Re: fermentation in stone crock
Have you seen Cantillon's new amphora project: http://www.cantillon.be/br/3_22 Sounds like a similar idea.
RyanG
02/02/12 01:50 PM  
Re: fermentation in stone crock
I have seen that, which had the idea fresh in my mind when my parents called this week.

The big difference in the vessels cantillon is going to be experimenting with is the mouth size and I don't think they are glazed on the inside are they?

The crocks are straight walled, so the top opening is probably around 10-12 inches or more. I would think that even with a pellicle, that would be way too much surface area.

Tom
02/02/12 02:11 PM  
Re: fermentation in stone crock
Not sure what yours would be like but the ones I have are heavy as shit that have been handed down in our family. There the Redwing crocks so they can be worth a mint depending on year and condition. Google search redwing crocks

If your not moving them you should be fine, if you need to move them I actually dont think you would be able to. You could maybe move a 5 gallon one.

RyanG
02/02/12 02:27 PM  
Re: fermentation in stone crock
I am familiar with Redwing. We have one in the family as well... a 30 gallon crock. Yes, it is indeed as heavy as you described.

Between the weight and size I opted not to use that crock, instead waiting to see what I could get for a reasonable price in a smaller size.

The ones on sale are Ohio Stoneware crocks. Perhaps some sort of silicone pot cover could act as a lid?

Tom
02/02/12 02:43 PM  
Re: fermentation in stone crock
Redwing ones feel pretty smooth inside, some kind of have that orange peel texture to them. Not sure about how pourous that glaze is although they can crack easily and bugs would get in those cracks.

I am not sure how porous other kinds are.

http://oldtreasurecove.blogspot.com/2008/02/vintage-redwing-crocks.html

a quick search this blog talks about them not being pourous, a lot of them have cracks once it cracks I am sure bugs would get in there. Some cracks are just on the outside to.

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: