Changes

[[File:Ky coolship 2.jpg|thumbnail|right|"Mini-coolship" Miniature Coolship by Devin Bell]]

Many homebrewers will construct a "mini-miniature ''coolship"'', as seen by Devin Bell's picture. Devin has reported good results from using his makeshift miniature ''coolship'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1110677075627172/?comment_id=1110818382279708&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Devil Bell on the results of using his coolship. 7/16/2015.]</ref>. The benefit of building one is that a ball valve can be installed near the bottom of the ''coolship'', which will make transferring the wort easier. Another option that some people have reported trying is purchasing a large stainless steel pans from a restaurant supply store, as well as food grade plastic trays.

The third option is to use your boil kettle. At the 2015 National Homebrewer's Conference in San Diego, James Howat's presentation, ''Wild and Spontaneous Fermentation at Home'', showed that using a boil kettle as a ''coolship'' is equal for replicating a large commercial ''coolship'' when comparing the surface area to wort ratio. James showed this by figuring out brought up the volume issue of the wort in cubic feet for a ''large coolship'', and the volume of wort in cubic feet for a ''small coolship''[https://en. He then compared the surface area of the top portion of the wort that is exposed to the air for each ''coolship''wikipedia. There is a greater surface org/wiki/Surface-area -to wort ratio in a scaled down ''smaller coolship''. This same idea applies to how there is a greater -volume_ratio surface area to wort volume ratio in small wooden barrels versus large wooden barrels. ] <ref name="Howat">[http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/ ''Wild and Spontaneous Fermentation at Home''. Presentation by James Howat at 2015 NHC.]</ref>. The ''surface area to volume ratio'' of a hot liquid (or anything for that matter), directly affects the cooling rate of that liquid <ref>[http://www.fmf.uni-lj.si/~planinsic/articles/Cheese%20cubes_EJP.pdf The surface-to-volume ratio in thermal physics: from cheese cube physics to animal metabolism. Gorazd Planinsic and Michael Vollmer. European Journal of Physics. 29 (2008) 369–384.]</ref>. In other words, the greater the surface area of a given volume of liquid, the faster it cools. For example, imagine 100 liters of hot liquid is in a very wide and flat container. It will cool much faster than if it was in a perfectly square container, and even faster still than if it was in a spherical container. See [http://wordpress.mrreid.org/2011/10/20/spherical-ice-cubes-and-surface-area-to-volume-ratio/ this article for another explanation of how surface area to volume ratio affects cooling].

::Surface Area to Volume ratio = 100/150 = '''0.67''' square feet of top surface area per cubic foot of wort.

::Diensions Dimensions of the example "mini-coolship":2.5 ft x 2.5 ft x 0.020 20 ft (2.4 inches).

::Surface Area to Volume ratio = 6.25/1.25 = '''5''' square feet per cubic foot <ref name="Howat"></ref>.</code> The above example shows that the ''surface area to volume ratio'' of top the 36 bbl ''coolship'' is much less than the ''surface area to volume ratio'' of the 10 gallon ''coolship''. A typical boil kettle (math not provided due to it involving circles) has the dimensions that provide a ''surface area to volume ratio'' that is closer to the 36 bbl ''coolship'' (estimated 1-2 square feet per cubic foot ). Further insulation of the boil kettle may help obtain a cooling rate that is comparable to the 36 bbl ''coolship''. Other factors that influence the cooling rate are the temperature between the wortand its surroundings, and what the [https://en.wikipedia.org/wiki/Thermal_conductivity thermal conductivity] is of the material that the ''coolship'' is made out of. Another factor that is affected by the ''surface area to volume ratio'' is the inoculation rate. The larger the surface area, the more microbes that are collected. However, it has been shown that the ''surface area to volume ratio'' of large commercial coolships is adequate for collecting microbes, so in theory this shouldn't be a concern for homebrewers, according to James Howat <ref name="Howat"></ref>. For more information on the process of brewing with a ''coolship'', see [[Spontaneous Fermentation]].

Surface area effects both the microbe collection and the cooling rate. The smaller surface area to wort ratio of large production ':'coolships'Editor' is obviously adequate for collecting microbes, and more importantly it allows the wort to cool slowly. Using s note: a boil kettle, while it still might not be as close to discussion on the 0.67 surface area to wort ratio merits of a large commercial brewery coolship, will be closer than a "mini-coolship". The boil kettle method only takes into consideration surface area to air ratio. It does not take into consideration cooling rates. For more information on the process for coolships is worthy of brewing with a coolshipseparate, in-depth analysis, see [[Spontaneous Fermentation]]and currently isn't covered here.''