Originally Posted by jayareo
Have you used the conical to house the starter? Secondary??
The problem with using it as the place to make the starter is that you can't stirplate it nor can you decant off the wort prior to pitching. Also, if I had the starter in the conical, I couldn't delay pitching while I cool the wort further and dump the break material. The conical IS the secondary. After fermentation has subsided, I dump another pint of trub/yeast. I'll start cold crashing it to about 32F at about 10F per day. Once it sits at 32F for 24 hours, I dump another pint and then rack the beer to keg. If I really want ultimate clarity, I'd wait another few days at 32F or stir in some gelatin.