Fermenter

I use a stainless conical fermenter. It is nice for one step fermenting, no need to transfer the beer from a primary bucket to a secondary carboy with the dangers of introducing bacteria to the beer. The beer goes directly into this fermenter from the chiller. The trub drained out thru the bottom port after it sits for about an hour, then I pitch the yeast.

I would include a photo of the oxygenator but I don't have one... So I will describe it instead. Between the chiller and the fermenter, I have two large brass tees. There is a thermometer screwed into the tee that allows me to monitor and control the tempateur of the beer as it flows thru the chiller keeping it at 75 degrees. Also screwed into the other tee is an oxygenation defuser stone which I have connected to a tank of medical oxygen. I recommend purchasing an industrial welding oxygen tank rather than medical. I made the mistake of buying a medical tank on Ebay only to discover that you can't legally get them filled without a perscription from a doctor! Fortunantly my doctor assisted and wrote me a perscription, after all, he is the one that told me I needed to drink a beer a day to prevent heart disease.