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Others design coolships using specialized equipment fabricated for that purpose or created out of stainless steel or copper parts. An easy route to design a coolship may employ restaurant supplies such as steel storage racks and stainless steel tubs. These designs allow for convenient features such as a ball valve for draining the cooled wort or screening to keep out break material from the boil kettle. The coolship can be built to an optimum surface area to volume ratio. These coolships are often the most expensive route but the most customized and durable.
A third option is to use the boil kettle as a coolship. In this method the kettle is simply left outside after the boil. Here there is no need to purchase or design a separate vessel and it may already provide a valve to drain the cooled wort and handles for easy movement. However, by using the boil kettle the brewer has no choice in the surface area to volume ratio of the cooling wort and there is no opportunity to remove the break material from the wort prior to cooling.
Regardless of the method selected, the surface area to volume ratio should be carefully considered due to its affects on cooling and microorganism populations in the spontaneous fermentation.
===Surface Area to Volume Ratio===