Robert Ray wrote: Would you consider a stainless pot? Some turkey fryer pots are pretty large and cost considerably less than my german crock.
Rather than learning to be both a cooper and a wainwright, it might be easier to contact a large Science Supply firm that can sell you a wide variety of glass flasks and bowls. One advantage is you can order them graduated, that is with measuring amounts indicated on the glassware. They are built to withstand the effects of acid so there would not be any leaching, however this would also avoid drawing in a good many flavors that you might get if you did actually use barrels.
tel jetson wrote:you could always take up cooperage and make some yourself.
Johnny Niamert wrote:
Glass jars with glass lids. Clear, wide-mouth. I used to use mason jars, till I noticed how bad the brine would affect the lid and rust with even slight contact.
thomas norris wrote:Inexpensive is relative to duration of use In my opinion. A crock will be something that can last well over 100 years. They also stabilize the temperature inside and have been used for a few thousand years for storage and fermentation
William Bronson wrote:
A note on stainless steel.
Someone suggested that strong acids would leach nickle out of steel.
Was that in reference to stainless as well?
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