Is it necessary to have Conical Fermentor?
In a brewery you will see that almost all the beer fermenters are conical at bottom. Why do we need it is conical? Is it 100% necessary to make it to be conical for beer brewing equipment?
A conical fermentor is what professionals call a “unitank,” in that every stage of fermentation can be completed in the same vessel (primary, secondary, tertiary, clearing/aging) without needing to transfer the beer from vessel to vessel. Yeast can be harvested for reuse from the bottom of the tank, and typically, every few days the sediment is drawn off so it will not affect remaining beer. Commercial conicals also have temperature control for precise fermentation profiles.
All of that being said, a conical is not required to make great beer. In fact, you can ferment great beer in a cheap food-grade plastic bucket as long as you use proper sanitation techniques. You can certainly separate your beer from sediment by just racking it to another vessel, and you can harvest yeast from the bottom of your bucket or carboy. A conical just offers some time savings, less risk during transfers, and ease of use, particularly for larger batches , where it becomes harder to lift and transfer large volumes of beer.
Bright beer tank is usually used to do the maturation. This will make beer more clear after beer fermenters. Of course the unitank can also do this kind of work. That is why in a system, fermenters are usually more than bright beer tank in a microbrewery.
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Edited by Ivy
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