Nice video. One tip - usually the spigot rotates so I mount them a bit lower than you have and turn them so that the spout is pointing upwards during fermentation. I then just bring the fermenter to the edge of my counter top and rotate the spout downwards when I need to use it. Having the spigot mounted lower means less wastage!
You can also go to your local grocery store bakery and ask if they are throwing out any icing buckets that day. They are usually 2 gal plastic, food safe buckets. May take a little time to clean the leftover icing out, but won't cost you a thing! And if you do scratch one, you can just get another and reuse your grommets and spigot.
Thanks for making this! I had some trouble with leaking but found a great tip somewhere about sharp edges. With 80 grit I sanded down the inside and outside of the hole and completely fixed it. I'd be careful about oversanding and creating too many rough patches that could trap bacteria. I also had some trouble gouging out my hole so I created pilot holes around the circumference of my measured spot and basically punched it out. A box cutter worked great.
Thanks, this will help me to. I don't have a beer fermenter, but I have a Bokashi food scraps fermenter that basically is the same container with different contents. I also need to add a gas bubbler onto the lid, because manually letting off pressure is starting to irritate me. It is basically a Lactic Acid Fermentation of the food waste to condition it for composting. It is very important that the fermenter remains air tight for at least 2 weeks after adding the final scraps, before I can dump it with compost. But the damn pressure keeps popping the lid.
FYI you need to update the spigot link in the description and the materials list. The spigots linked in the description require a 1 inch hole. I bought mine through that link and thought I had the right tools but now need to buy a 1” drill bit or a step bit.
Hey love your channel. Any chance u could do a video on how to hit your OG? Last couple months I've not been hitting it. Can't figure out why. But would love to hear you breakdown how you figure out how much water to start and sparge with, thoughts on efficiency, etc. Thanks!
Ok I'm like a fan boy now :-) Just made this today and I would suggest a step drill after a small drill bit pilot hole. I've found that in addition to the wood that putting the drill in reverse helps with the plastic fraying. Question. I did a 6 gallon pale so I can do 5 gallon batches. IF I want to do 2 gallon batches in it would I have to fill the bottom with say glass marbles to create the same head space as a 5 gallon batch? Thanks man
Great tip! Love you made a larger version too. As for head space I don’t ever really worry about that. Especially if you’re making beer, never been an issue for me
I made a 5 gallon diy food safe bucket at home but on my first brew I found that the lid itself is not completely airtight around the edges, will that still be ok. Do I just need to learn the signs of fermenting for that bucket or should I try to find an airtight lid to replace it?
That’s annoying sorry to hear that. Ideally it would be airtight but I wouldn’t worry too much about it, unless your brewing styles that are hyper sensitive to oxidation (like NEIPAs).
@@TheBruSho thanks for the reply! Haven't made up my mind to do that just yet. Part of me is afraid if I don't deburr it right, it might give bacteria a place to grow. An alternative I'm considering is mounting the spigot with the spout rotated 90° to horizontal; I don't think it would cause too much of an issue with draining the bucket.
Are these homemade fermenters airtight? I like the idea of using this for testing new NEIPA recipes but wouldn’t want to risk oxidation if they aren’t airtight
They are air tight but they but sometimes you will find less than ideal made buckets. Definitely depends on bucket to bucket. Personally I wouldn’t worry about it but if you are super concerned about oxidation risks, especially for NEIPAs I would go for a pressure fermenter
I wouldn't worry about oxidation either. Plus if there is activity in the airlock then you know it must be airtight. But at this early point in the process some oxygen is inevitable I'd think - before fermentation the wort should be well aerated which means oxygen.
Try going to your local grocery store bakery. Ask if they are throwing out any icing buckets that day. They are usually 2 gal plastic, food safe buckets. May take a little time to clean the leftover icing out, but doesn't cost you a thing!
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Nice video. One tip - usually the spigot rotates so I mount them a bit lower than you have and turn them so that the spout is pointing upwards during fermentation. I then just bring the fermenter to the edge of my counter top and rotate the spout downwards when I need to use it. Having the spigot mounted lower means less wastage!
Excellent idea! I’ve done that on a few before and can confirm it works great too
This is great for people (like myself) who want to get back into the scene without hurting the wallet. Great video mate 👍🏻🇦🇺
You can also go to your local grocery store bakery and ask if they are throwing out any icing buckets that day. They are usually 2 gal plastic, food safe buckets. May take a little time to clean the leftover icing out, but won't cost you a thing!
And if you do scratch one, you can just get another and reuse your grommets and spigot.
Genius idea! Thank you for sharing!
Nice budget fermenter! Looks great to do test batches without breaking the piggy bank, cheers Trent 🍻!
That’s the idea! Thanks for watching!
Thanks for making this! I had some trouble with leaking but found a great tip somewhere about sharp edges. With 80 grit I sanded down the inside and outside of the hole and completely fixed it. I'd be careful about oversanding and creating too many rough patches that could trap bacteria. I also had some trouble gouging out my hole so I created pilot holes around the circumference of my measured spot and basically punched it out. A box cutter worked great.
Thanks, this will help me to. I don't have a beer fermenter, but I have a Bokashi food scraps fermenter that basically is the same container with different contents. I also need to add a gas bubbler onto the lid, because manually letting off pressure is starting to irritate me. It is basically a Lactic Acid Fermentation of the food waste to condition it for composting. It is very important that the fermenter remains air tight for at least 2 weeks after adding the final scraps, before I can dump it with compost. But the damn pressure keeps popping the lid.
This looks super easy to do! Perfect for small batches! 🍻
I make small wine and ciders in mine all the time!
Can also scale it up too
I like the measure lines idea!
Yep, just one way to do it! Could do more lines if you are doing different size batches.
FYI you need to update the spigot link in the description and the materials list. The spigots linked in the description require a 1 inch hole. I bought mine through that link and thought I had the right tools but now need to buy a 1” drill bit or a step bit.
great vid, any more you feel like making feel free, saves us time and cash
I'd put the co2 valve off center so you can use the handle without interference.
Think I just found my next project! Been wanting to try a bucket-style fermenter like this for my next run of small-batch mead.
Just got the last parts I needed (the spigots) off of Amazon! Now all I need is a step drill bit and I'm in business!
Half a year and no dislikes. This channel is amazing brotha
Cheers! 🍻
Nit picking but I would use a step drill to cut the hole for the spigot. However, sometime we gotta improvise, adapt, and overcome.
Ha yeah that would be better but just using what I got to make it work!
Hey love your channel. Any chance u could do a video on how to hit your OG? Last couple months I've not been hitting it. Can't figure out why. But would love to hear you breakdown how you figure out how much water to start and sparge with, thoughts on efficiency, etc. Thanks!
he's on a roll!
DIY is life!
Ok I'm like a fan boy now :-) Just made this today and I would suggest a step drill after a small drill bit pilot hole. I've found that in addition to the wood that putting the drill in reverse helps with the plastic fraying. Question. I did a 6 gallon pale so I can do 5 gallon batches. IF I want to do 2 gallon batches in it would I have to fill the bottom with say glass marbles to create the same head space as a 5 gallon batch?
Thanks man
Great tip! Love you made a larger version too. As for head space I don’t ever really worry about that. Especially if you’re making beer, never been an issue for me
No problem making it. But how do you clean this? I have a dirty fermenter bucket and my previous LBK method doesn't work so well on this type.
I usually just use something like PBW hot water (not boiling) and a sponge of some kind.
Clean up the hole next time and it may not leak
Can you show us how to make a batch of beer in this please
Check out some of my smaller batch videos. Like ciders and wines. I use it all the time! Would be the same thing for beer just with wort instead
I made a 5 gallon diy food safe bucket at home but on my first brew I found that the lid itself is not completely airtight around the edges, will that still be ok. Do I just need to learn the signs of fermenting for that bucket or should I try to find an airtight lid to replace it?
That’s annoying sorry to hear that. Ideally it would be airtight but I wouldn’t worry too much about it, unless your brewing styles that are hyper sensitive to oxidation (like NEIPAs).
Would sediment clog the spigot?
It shouldn’t unless your adding a bunch of hops or fruit. Which you can just toss them in a cloth bag
Question...did you cut the spigot short so the bucket could sit flat? Getting ready to build a couple of my own mini-fermenter buckets.
I didn’t mine was already short. But you could do that if it’s long
@@TheBruSho thanks for the reply! Haven't made up my mind to do that just yet. Part of me is afraid if I don't deburr it right, it might give bacteria a place to grow. An alternative I'm considering is mounting the spigot with the spout rotated 90° to horizontal; I don't think it would cause too much of an issue with draining the bucket.
Are these homemade fermenters airtight? I like the idea of using this for testing new NEIPA recipes but wouldn’t want to risk oxidation if they aren’t airtight
They are air tight but they but sometimes you will find less than ideal made buckets. Definitely depends on bucket to bucket. Personally I wouldn’t worry about it but if you are super concerned about oxidation risks, especially for NEIPAs I would go for a pressure fermenter
I wouldn't worry about oxidation either. Plus if there is activity in the airlock then you know it must be airtight. But at this early point in the process some oxygen is inevitable I'd think - before fermentation the wort should be well aerated which means oxygen.
I make apple & grape wine all the time in these. I'm my own drunk..
Do I question the legality of making my own alcohol? Yes!
Do I give a shit? I think not
You can make 100 gallons of undistilled alcohol per year as long as you aren't selling it.
I wish i could make a fermenter for under $10 the bucket alone will cost that
Oh man where do you live? In the US they are very cheap
@@TheBruSho nsw Australia not alots cheep here
@@turtleman190 that’s too bad, hopefully you can find something to ferment in. Maybe a large HDPE bottle?
@@TheBruSho i can get 2 gallon buckets but there about $11 so this $10 fermenter will cost me about $30 nothing i can do about that
Try going to your local grocery store bakery. Ask if they are throwing out any icing buckets that day. They are usually 2 gal plastic, food safe buckets. May take a little time to clean the leftover icing out, but doesn't cost you a thing!