Cone Bottom Fermenter

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.

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

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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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.

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.

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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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.

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.