So, IF I was to buy a Temperature controlled Conical Fermenter. Besides being beheaded by SWMBO, I could theoretically do my Primary Fermentation in it, open the valve on the bottom, let out the Yeast once Primary is done, and then I could Lager right in the Conical sufficing that the Conical gets down to the desired temps. Sound about right?
Now that we are on the subject, what are the ups and downs of owning a Conical Fermentor?
Now that we are on the subject, what are the ups and downs of owning a Conical Fermentor?