Question on Cooled Conical Fermentors...

[RLinNH]

So, IF I was to buy a Temperature controlled Conical Fermenter. Besides being beheaded by SWMBO, I could theoretically do my Primary Fermentation in it, open the valve on the bottom, let out the Yeast once Primary is done, and then I could Lager right in the Conical sufficing that the Conical gets down to the desired temps. Sound about right?

Now that we are on the subject, what are the ups and downs of owning a Conical Fermentor?

[bub]

yep
bub

[Gucci Pilot]

I have a heated/cooled conical and have no problem fermenting in the 50's (well, if the temp in garage is below the low 80's). The conical with the Peltier plates, however, can't chill the wort down to lagering temps unless you are able to place the entire conical into a fridge or chest freezer. What I usually do is the primary and dicetyl rest in the conical. Sometimes I'll hoist the conical into my fermenting fridge to lower the temp in a controlled manner to lagering temps. Then I will transfer to a carboy and place in the lager fridge.

Biggest reason I don't lager in the conical, other than having to lift it into a fridge, is that I tie up the conical for other batches. Some of the reasons I like my conical? Clean up is extremely easy. Stainless is very durable (even for Justin). I typically set the desired temp and forget about it. Obviously, temp control is a bonus along with yeast farming. Plus you look cool.

Disadvantages? Sometimes I have stuck fermentations which I suspect is from yeast compaction. I remedy that by increasing my pitching rates from my starter and stir vigorously. Also, the stainless heated/cooled conical is expensive as shit considering that you can make equally as good beer in a carboy.

There ya go...
G

[SacoDeToro]

I have a pair of Blichmann conicals that are each in their own fridge. Each conical has its own thermowell and dedicated Ranco temp controller. I've been very stoked with being able to very precisely and quickly control temps. It's no trouble for me to get things down in the 30s for lagering periods. If things get too cold in the winter, which is rear in my area, I simply plug a small space heater into my Ranco, which does the job.

Aside from immediate price, I don't really see disadvantages to conicals, especially well built stainless steel ones. As Gucci's noted, they're very easy to clean and are extremely durable. I also have the ability to pressurize mine and use CO2 to pump my finished beer into kegs. The shape of the conical actually facilitates better turbulence during fermentation, which often leads to faster and more complete fermentations. This has been demonstrated in a few lab experiments and I think was noted in an issue of Zymurgy last year. Collecting yeast is a snap for repitching. It's really easy to dump the first portion, which can have some trub, and collect a pure thick healthy slurry.

[Gucci Pilot]

Just to clarify, the B3 conicals have peltier plates mated to them as an option. I also have one without. I find that I have more precise temp control with the "onboard" heating and cooling then placing your conical into a fridge with a thermowell. It's also just easier on the compressor on my old fridge It all $$$ and your own preferences. Like Julian states, both will make great beer.


G

[SacoDeToro]

Peltier coolers are super simple, reliable, and certainly compact. On average though, they have very poor efficiency. If memory serves, most peltiers are about 5 times less efficient than compressor-based refrigerators (watt input per watt cooling). I'd be curious to see what kind of power a B3 conical takes to keep things cool compared to a new fridge (or upright freezer). I've been meaning to get one of those Kill-A-Watt things anyway - maybe we could do some kind of rough order comparison.

[blankaBrew]

I also have a Blichmann fermenter that I have jacketed and hooked up to a homemade (homebrewed) glycol chilling. I have begun posting instructions and photos on how I built it on my website:

http://web.me.com/rhomsy

I hope to have the instructions completed within a week. Glycol is simply more powerful than the peltier heat exchangers. I can actually bring my beer down to lagering temperatures. In fact, although I haven't and wouldn't try it for fear of damaging my conical, I could probably even begin to freeze the beer if I wanted. Plus, glycol jacketed fermenters are what the micro and macro breweries use. They must have figured it out. Also, I can hook up multiple fermenters to the same glycol system. It saves a lot of space over using fridges. Finally, it cools much faster than using peltiers. I've dropped my wort temp by 50-60 degrees in under 4 hours with this system and I'm only using a 5800 BTU a/c for my glycol system. Oh, it also holds temp very well. If it goes one degree over temp, it is quickly brought back down to my set temp under 5 minutes. A fridge unit will typically take longer.

The last great thing about a glycol jacketed fermenter is the cost. I bought the fermenter, and then built the glycol system and jacketed the fermenter for a fraction of what the upgrade would cost for a peltier heated and cooled fermenter.

Brew on!

[6thstreetbrewer]

Very nice blankaBrew! I like the river stone counter top too.