Originally Posted by cfrazier77
Shape wise you have a commercial conical but much smaller. With commercial conicals there are multiple temp sensors at different heights and individual cooling bands at each level. The temperature will not be the same at each level. With different yeasts the temperature stratification will be different.
I would look at putting either at 3 different thermowells, weldless are fine, and 3 different clamp on coolers or 3 different internal coils at different heights. Have each chiller controlled by their own temp controller.
The few commercial breweries I have looked at up close, including St. Arnold's and one of my close friend's pro brewery, there is a single thermowell with a Ranco controller controlling whether the glycol is pumping into the jacket.
These were both on 30 bbl fermenters. The jackets cooled the tops of the fermenters down to the top of the cone. I think the temp. stratification is not an issue to be overly concerned with, but we,as homebrewers and smaller scale prop brewers seem to concern ourselves with it, I understand.