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I'm new to this, but i do know that having the proper tools is usually the foundation to any job. So, i like having the best i can get, the only problem is the best is usually the most expensive.

In my case, i work for a company that i can have manufacture me a custom Conicle S/S Fermenter. Problem is, i don't know where to start. I know i'd like it to be around 5-7 Gallons. But i've never seen one in person so i don't know the first thing...

Question, if you were in this situation, what would you do? what would you add? Dimensions? Valves? Give me some ideas.

android

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i would start by looking at the conicals available through online retailers, they will give you the best idea of how it should be constructed.

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kegged: Blonde, Maibock, Schwarzbier, Oak Aged Dark Belgian

ebay temp controller | thermostat temp controller

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ok, there is a store around the corner from me here in sac. I suppose i could go in and take a look. Does any one here own a conicle? What do you think compaired to a glass carboy? Is this even worth my time?

mjohnson

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I think that fermentation temp control is more important than what you ferment in (in terms of quality of the end result). If you're just getting into this, I'd spend your money on getting that setup before I'd spend money on other things - put your dollars where it will really impact the end result. From my limited experience, fermentation control makes the beer.

I've not used a conical, so I could be full of crap, but I think they primarily make it easier to remove trub, and harvest yeast. I don't think they will magically make your beer taste better. Its more of a convenience.

Just my $0.02. I've only done 5 batches (2 extract, 3 all grain). You can make very good beer with very limited equipment if you can control the temps.

OntarioBeerKegs

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Here is an excellent link with the formulas you need for the calculations:

http://hbd.org/brewniversity/engineering/conical/

I would not recommend his style of lid but it is something to start on. Here is another tool to help with your calculations:
http://www.lenntech.com/calculators/volume/volume.htm

Hebrews

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awesome thanks guys....Basically id like something a little easier than the Mr. Beer i have. Maybe a slightly larger batch and the Conicle that i could have made would be the most cost effective way.

bad coffee

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I don't think the conical will be more economical than a brew-bucket!

B

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BlueCollarBrewer

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You have to go for it. I know I would if I could have one made where I work. Wish I had some advice to share, but I'm all carboy here. Good luck.

McTarnamins

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http://www.homebrewtalk.com/f11/caution-beer-porn-48547/

Here are the one's I built a few years back. I designed in Solidworks. They are best for yeast harvest and dumping trub without transferring. If I would do it again I would make sure they are pressurazible so you can transfer the beer by pushing it with CO2. I think I can convert these to do that but don't have time now. I'll look for my drawings and can send them to you if you PM me.

Cheers,

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Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Left:
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)

"Save your sack; Brew in a Bag"

Soumor

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I agree with all of you, my next improvement will be on a temp. control system but if I had access to tools and knowledge to build a conical, I would go on. I know that conical are good to harvesting yeast and simplify the clearing process and increase the sanitary aspect. And if you can why not take this oportunity to add some upgrades to the standard model, have a temp. probe or else, that is just ideas but think of it. I do not have enough cash to go on with that kind of project so I will concentrate on the final results with a fermentation chamber that is cooled by my kegerator.

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