I am happy to report that the nano "Yorkshire Square" performed fabulously for it's inaugural fermentation. I decided to use WLP 0023 "Thames Valley" yeast to inoculate this fermenter with. Being an open fermentation I was looking for a true "top cropping" yeast to provide a good biological cover to the fermenting wort. I also wanted a yeast with lots of character which I thought would be fitting for beer being produced in this fermenter.
The fermenter holds 6.5 gallons, apparently I whould have built it bigger (actually that was as big as my materials would allow). Five gallons of wort went into the fermenter and the krausen rose right up to the top and even overflowed a bit!
I've done a lot of fermentations in my house but I've never done one that was quite odiferous as this one. Almost as soon as that fermenation started it was the first smell you noticed when you entered the house. I think being open made a huge difference in terms of the amount of gas and aromas wafting out of the fermenter. I'm really curious to see if there is any noticeable impact on the flavor and aroma of the final product versus a carboy fermented version. We did do a group brew so 20 gallons of wort were produced for 4 different fermentations. Unfortunately I didn't think to have anyone else use the WLP 0023 yeast so we could have a comparison of fermenter effects.