Use gray,white or yellow not blue. The blue is one not food grade


> wrote in message
ups.com...
>
> 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.
>
> Yes, they're food grade, come with a lid, and can be purchased with an
> optional wheel kit.
>
> I've used them to ferment reds on the skins. When you press the wine
> off of the skins, the wine goes into glass, stainless or oak. The
> "trash can" is not to be used for long term storage of the wine, just
> the initial fermentation of a week or two (or three). There is no
> gasket to make it airtight.
>
> You'll need to punch down the "cap" or floating skins several times a
> day. Use something that doesn't scratch up the inside of the
> container. I use a plastic paddle from an outdoor sporting goods
> store.
>
> If you really need a larger fermenter than is usual for beer, consider
> a 15, 30, or 55 gallon stainless barrel with a removeable head. They
> are airtight, and can be fitted with a bung and airlock. If you don't
> need a removeable head, they are even easier to find.
>
> Best of Luck
>