Cone Bottom Fermenter

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My favorite brewery supply place now is offering a series of cone bottom
fermenters.  Kind of like big plastic funnels on a stand.  Their ad talks
about not needing to transfer from a primary fermented to a secondary. Just
drain the dead yeast off the bottom of the cone with a valve that is there.
When ready to bottle you apparently can add your priming sugar and bottle
directly out of the thing.  No need to transfer from container to container.

Anyone using one of these?  Likes, dislikes? Problems?



Re: Cone Bottom Fermenter



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Just
there.
container.

Conicals are really cool, easy to uise.  Lots of folks steer away from
plastic for all the old reasons, sanitation, o2 permability.  They
definately make brewing easier and in my opinion are worthwhile.

--
:-{>



Re: Cone Bottom Fermenter

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Just
there.
container.

I have never used one but your current setup for temperature control may or
may not work with the conical configuration.



Re: Cone Bottom Fermenter
I use the 5 gallon model with a themometer mounted on the side.  I will
usually ferment the wort in it for about 5 days and then drain off the solid
sediment in the bottom and let it sit for a few hours to recover from the
motion, then drain the wort to a carboy from the spout used for bottling or
sampling.  This spoit is just the right height.  I do not use it for
bottling.  I put a sealing ring around the inside of the lid so I can use 4
handclamps to seal the unit and have an airlock on top.  This method adds
more steps, but I get excellant results and the unit is not hard clean and
sterilize.

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Just
there.
container.



Re: Cone Bottom Fermenter
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solid
or
4

Why do you transfer it in a carboy? The whole point of a conical fermenter
is to avoid transfering it to secondary. Instead of transfering beer to
secondary, a conical let you remove from the beer what can cause off flavor
(dead yeast cells and used hops). If you tranfer it anyway it seems to me
like taking a sunbath not using your car to go to work to reduce pollution
but then make the motor turn an hour each day to make sure it is still
running well.
--
Altair (:-o)>=
"The History of every major Galactic Civilisation tends to pass through
three distinct and recognisable phases... characterised by the questions How
can we eat? Why do we eat? and Where shall we have lunch?"
Douglas Adams.



Re: Cone Bottom Fermenter
Sorry, i didn't read my reply before clicking on send and after reading it i
realise it make no senses. The edited version is at the bottom.
--
Altair (:-o)>=
"The History of every major Galactic Civilisation tends to pass through
three distinct and recognisable phases... characterised by the questions How
can we eat? Why do we eat? and Where shall we have lunch?"
Douglas Adams.

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the
use
adds
and
flavor
How



Re: Cone Bottom Fermenter
The primary reason I transfer it to a carboy is because you can not drain
off all the sediment and yeast and I like to see how the wort is clarifying
before I bottle it.  if the conical were made of a polished stainless steel
instead of a plastic, the sediment might all slide out the lower drain, but
it does not.  With the remaining sediment still in the conical that you can
not remove clean you would just stir it up adding your priming sugar.  So
the optimum phrase here is "but I get excellent results".  What may work for
me may not work for you.  And your analogy sucks.


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the
use
adds
and
flavor
How



Re: Cone Bottom Fermenter
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clarifying
steel
but
can
for

Thanks for your answer and sorry for the analogy. I have done computer phone
support for 5 years and i used a lot of analogy to explain complex computer
procedure to non computer oriented clients... I guess it became second
nature, even when not ncessary.
--
Altair (:-o)>=
"The History of every major Galactic Civilisation tends to pass through
three distinct and recognisable phases... characterised by the questions How
can we eat? Why do we eat? and Where shall we have lunch?"
Douglas Adams.



Re: Cone Bottom Fermenter
I can understand that.
I just brewed a killer American Brown Ale from grain in this system.  I had
the most unusual period of fermentation and when it was done, it packed
itself up in the cone like a heavy mud.  And after removing the wort into my
carboy it left a very good tasting and clear wort.  I'll bottle it tomorrow
and look forward to two weeks down the road when I won't be able to keep my
hands off of it.

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drain
So
phone
computer
How



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