Asking for open minds, opinions, new ideas.
Thinking 1-3 BBL fermenters and the flavor given by their shapes and timing.
I do 4 weeks primaries and I'm curious as to why not to do this with conicals. Read tonight that the yeast and trub becomes compacted to where the dump valve doesn't flow and many brewers drain off after FG, thus taking the beer off the yeast. I want to continue leaving my beer on the yeast and aging but in a commercial 1-3BBL setting. Can I use conicals and maintain my current flavor after pulling the trub and yeast?
Idea tonight is to design a square jacketed fermenter with a slight cone for minimal harvest while leaving most if the beer in contact with the yeast and trub.
I feel the added time with the most exposure to the yeast is producing good flavor and aging the beer. Don't want to lose this aspect with a conical.
Thinking 1-3 BBL fermenters and the flavor given by their shapes and timing.
I do 4 weeks primaries and I'm curious as to why not to do this with conicals. Read tonight that the yeast and trub becomes compacted to where the dump valve doesn't flow and many brewers drain off after FG, thus taking the beer off the yeast. I want to continue leaving my beer on the yeast and aging but in a commercial 1-3BBL setting. Can I use conicals and maintain my current flavor after pulling the trub and yeast?
Idea tonight is to design a square jacketed fermenter with a slight cone for minimal harvest while leaving most if the beer in contact with the yeast and trub.
I feel the added time with the most exposure to the yeast is producing good flavor and aging the beer. Don't want to lose this aspect with a conical.
