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Many homebrewers will construct a "mini-coolship", as seen by Devin Bell's picture. Devin has reported good results from using his makeshift ''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 and recommended 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 better for replicating a large commercial ''coolship'' due to the surface area to wort ratio. James showed this by figuring out the volume of the wort in cubic feet for a ''large coolship'', and the volume of wort in cubic feet for a ''small coolship''. He then compared the surface area of the top portion of the wort that is exposed to the air for each ''coolship''. There is actually a significantly greater surface area to wort ratio in the ''smaller coolship'' (this is similar same idea applies to how there is a greater surface area to wort 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>.
:Example of a 36 bbl coolship: