max fill level with large food drum fermenters?

[bradsgonetrekkin]

I've got a 200l food drum to start some larger ferments, but was wondering what is a safe max fill level so I don't end up getting crap everywhere from aggressive ferments? :puke-huge: :puke-huge:

I was thinking about working out my washes for around the 180l mark as this gives around 20l of head space in the drums and will mean max 60l per stripping run in my 80l keg still.

Planning on mollasses/sugar rum, neutral and UJSM style washes.

[MacStill]

It should be fine with 20L head space, although you might just want to watch your molasses ferments at the start & stir the foam back in a few times so it doesnt spew over.

[wynnum1]

you can increase volume after it starts fermenting .

[QLD.Andy]

you can increase volume after it starts fermenting .

And how would one do that???????
Add more water to the original ? I think not
Have a second smaller ferment waiting ? I think not
Please elaborate

[SBB]

Ive done up to 170L of TPW in those drums and never had a problem...you could safely go 180L I would think

[bradsgonetrekkin]

thanks for the tips guys. And Andy I think Wynnum means I could have less liquid to start then add more to the wash after the initial ferment.

[maheel]

Please elaborate

you could do half batch to start then in buckets add more water and sugar pre-mixxed to the original recipe and it would be somewhat like increasing a starter.

but in a 200L if you did 150 on anything i reckon it would be fine

[R-sole]

you can increase volume after it starts fermenting .

And how would one do that???????
Add more water to the original ? I think not
Have a second smaller ferment waiting ? I think not
Please elaborate

People who spend a lot of thought and effort on ferment s add both their sugar and their nutrients in staged doses.

So you'd start with say 140l and i third of your sugar and nutrients, on the second or third day you'd add another 1/3rd sugar and 1/3rd nutrients, after three or four more days you'd add the final lot of sugar mixed with water of course and your last bit of nutrients.

This is the best way to keep the yeast happy and avoid cell damage from the sugar load in the water and keeps the nutrients available through the entire ferment.


Some people are a lot fussier about processes than me, but they're out there.

[QLD.Andy]

You learn something new every day :clap:

[bradsgonetrekkin]

heres the drum with 20 litre increments marked on. Makes it easier to sort wash volumes.