These Rubbermaid Brute containers are only intended for the primary
fermentation phase... they are not meant for long term storage.
Demijohns (as mentioned below) or used beer kegs are the better choice
for the secondary fermentation and aging phases.

The Rubbermaid Brute containers seal as well as the ceramic crocks my
dad used to make his beer in. You can make a gasket out of teflon rope
(from industrial supply companies such as
http://mscdirect.com/CGI/N2DRVSH?PMSECT=2001611 )to get a little better
seal, but you're still not going to get a perfect seal. The plastic
sealing surfaces just aren't stiff enough to hold their shape against
any mechanical distortion, and you'd need to design a clamping ring (ala
drum head clamp ring) to apply the needed force to create the seal.

Good luck.
Gene

wrote:
> Just in case you have trouble finding the container:
> http://www.rcpworksmarter.com/rcp/pr...&rcpNum=2 632
>
> I'll be buying one this fall for cab- 25 gallons in a 32 gallon
> fermenter is the max I'm told. Once it slows down I'll press it into
> 15 gallon demijons.
>
> Maybe I shouldn't shoot for so much on the 2nd attempts at red wine...
> but you've got to start somewhere right?
>
> Adam Preble wrote:
>
>>In the archives here, I've run into a comments about using a Rubbermaid
>>Brute food-grade garbage can for fermentation, particularly when a pile
>>of fruit is involved. I was considering using one as my fermenter for a
>>lambic beer. How long do people tend to keep the must/wine in one of
>>these cans? I assume if it's food-grade, it could handle it
>>indefinately. On top of that, is there a way to put a gasket around the
>>lid? The style of beer does require some oxygen for part of the
>>process, but it would eventually spoil if left like that too long.
>
>