Are you sure the cone has to 60 Deg. I checked out some commercial
fermenters , while I had nothing to measure the angle I would guess it would
be 120 Deg Plus .
As for oxy. entering the fermenter I would introduce a stream of Co2 into
the top of the fermenter as you carefully drain the trub .
.................Cheers Ian in Bendigo



"Altair" <sylvain.dupuis@NoSpam@videotron.ca> wrote in message
news:lbL8c.22145$0T2.455775@weber.videotron.net...[color=blue]
> "default" <none@defaulter.net> a écrit dans le message de
> news:94866054m66e0k3kujfs625se1igmuhctu@4ax.com...[color=green]
> > On Wed, 24 Mar 2004 20:14:45 -0500, "Mike (remove XX's to reply)"
> > <aXXeneXXas@gwis.com> wrote:
> >[color=darkred]
> > >Yes, but are they food grade plastic? Very important. Just because
> > >ethey can resist corrosion doesn't mean that the plastic won't leach
> > >nasties into your beer.
> > >
> > >Thanks,
> > >
> > >Mike[/color]
> >
> > Thanks. I considered that. I figured to call the manufacturer to see
> > what they say. Even if it isn't certified FDA food grade it may be
> > safe. I worked in a pharmaceutical company (electronics - not
> > chemistry) a lot of what is "approved" for a particular use is
> > frequently a matter of paperwork, handling and storage, even when the
> > product is identical. I can get a little help in that department from
> > my friends.
> >[/color]
>
> Don't forget to check the angle of the cone, it must be at least 60° for[/color]
the[color=blue]
> turb to run out.
> --
> Altair (:-o)>=®
> "The History of every major Galactic Civilisation tends to pass through
> three distinct and recognisable phases... characterised by the questions[/color]
How[color=blue]
> can we eat? Why do we eat? and Where shall we have lunch?"
> Douglas Adams.
>
>[/color]