conical fermenter?

chrisdb · 12-16-2010, 09:52 PM

having some good results from extract brewing, I am setting up for AG brewing .
I have a fondness (weakness?) for big beers in the Belgian style (lots of activity...blow off tube required)..
I have a few glass carboys from my extract brews, as I'd ferment in a 6.5G and siphon into a secondary 5G. Would something like this

http://www.learntobrew.com/store/item/2yena/-_Conical_Tanks/Conical_Fermenter_6_5_Gallon.html

allow me to skip the secondary and keg/condition directly from the primary? If anyone out there using something like this, it would be good to know how it's working for you.

Skyforger · 12-17-2010, 06:25 AM

Using normal fermentation vessels will allow you to skip the secondary, in most cases. Exceptions are only for very long fermentations or when you have something to add that should only be added in another vessel - usually if you are adding a lot of solid matter. Conical fermenters can be helpful, as they add some flexibility, but the cost is usually only justified if you brew far more than most homebrewers (or have more disposable income).

kanzimonson · 12-17-2010, 01:30 PM

+1 to not using a secondary. Also, do you have temp control? If not, a conical should not be your next purchase.

chrisdb · 12-17-2010, 07:05 PM

thanks for the advice. I always siphoned off to a secondary in the past. My beers seem to take a long time to clear and I worried about it picking up off-flavors from the shmootz (trub) in the primary. I am reworking my method as I transition to AG brewing and kegging from extract and bottling.. if some item made a big difference in the workflow or better quality I would consider it.
happy to hear that I can skip this item.

kanzimonson · 12-17-2010, 07:56 PM

Try different yeast strains. Sounds like you're still newish to brewing, which means you've probably done most of your batches with some variation of California Ale yeast. This is one of the WORST yeast for flocculating and clarifying. I hate it and never use it.

I switched to English Ale yeast and have never looked back, but some people don't like the extreme estery maltiness as well as the slightly sweet finish. If that sounds too overboard, then try the other American ale strain, Wyeast 1272 or WLP051. Very similar to Cal Ale but has incredible clarity.

**Randar** · 12-17-2010, 07:59 PM

Brew 10G batches and ferment in Sanke kegs. You will be very happy with the ease, cost, and usability of this method and it is very flexible. No, you can't dump trub/yeast, but you can easily transfer to a secondary keg under CO2 pressure and collect/wash the yeast if you wish.

I have a 14.5 gal stout tank and 6 kegs. I have stopped using the stout tank unless I am going to be heavily dry-hopping...

meadowstream · 12-17-2010, 10:34 PM

+1 on using Sanke kegs for fermenters: very easy, very inexpensive and the shape (at least in my experience) leads to excellent attentuation. After a few years, I bought a tri-clamped connection here http://www.brewershardware.com/American-Sanke-Keg-Fermenter-Kit-with-Thermowell.html and this has made transfers incredibly easy. Another benefit is the shape lends itself to being moved, stored in refrigerators, etc...where a conical is pretty unwieldy.

The only issue that I have with the Sanke's is that the flat bottom means that you end up pulling trub/yeast earlier that you would with a conical or other vessel with higher aspect ratio.

chrisdb · 12-18-2010, 02:11 PM

boy am I kicking myself now.
Last year while walking my dog on a wooded path in the public park I came across recently used and abandoned keg... after rolling it around a bit I ended up leaving it figuring it wasn't worth the trouble to bring it home.
Still I'm not sure I'm ready for 10 gallon batches. I'm set up for pretty well for 5 gallon batches now with my pots.

chrisdb · 12-18-2010, 02:38 PM

Quote:

Originally Posted by kanzimonson

Try different yeast strains. Sounds like you're still newish to brewing, which means you've probably done most of your batches with some variation of California Ale yeast. This is one of the WORST yeast for flocculating and clarifying. I hate it and never use it.

I switched to English Ale yeast and have never looked back, but some people don't like the extreme estery maltiness as well as the slightly sweet finish. If that sounds too overboard, then try the other American ale strain, Wyeast 1272 or WLP051. Very similar to Cal Ale but has incredible clarity.

I am sort of newish to brewing. I started home brewing about ten years ago, but would only do it once or twice a year. I did it for fun and got pretty good results. Now that I have RETIRED!! I have more time and less income I am hoping to satisfy my appetite for Belgian Ales by making my own on a regular basis.
I usually brewed with a liquid Trappist style yeast from my brewshop. in the interest of economy I am going to a starter flask on a stir plate instead of pitching two shots of yeast as I did in the past. I'd also like to try to preserve the yeast cultures to use again -at least for a bit .
I'm also trying to make the best quality beer that I can, and malty with a sweet finish sounds like exactly what i'd like to drink. exactly which yeast is this English Ale? Do you think it would be appropriate for a fairly high gravity belgian type recipe?

kanzimonson · 12-18-2010, 02:43 PM

WLP002 or Wyeast 1968

Definitely not appropriate for Belgian ales - it will be malty in the "bready and grainy" sense, but it won't have the candylike fruitiness of Belgian strains, and won't even come close to the spiciness of them.