Corny shape slowing fermentation?

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DannyK

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I converted recently to using cornys to ferment and have noticed fermentations seem to take longer than with carboys. I was wondering whether it could be because of the reduced surface area to volume. I have searched high and low for some research on this to no avail. Does anyone have anything?
Thanks
 
The bulk of fermentation is done by yeast in suspension, not yeast already flocced out into a cake. Likewise, surface area isn't your culprit.

I've fermented in cornys for my last dozen or so batches and really like it. I haven't noticed any slower fermentations.
 
Thanks. There are other possibilities, mostly starter related, that are probably to blame.
 
Does the fermentation take longer than usual to get started, or does it take longer to finish? If you are getting sluggish yeast towards the end, consider using some yeast nutrient. If you are getting slow starts, that's a sign that your pitching rate might be low.
 
The fermentation does take a little longer and doesn't seem as vigorous. I think i am underpitching, despite a 3-4 liter starter.
I am not sure of the storage question.
 
what is the process you guys are using to ferment in the kegs?

Also, why? Is there a benefit to doing this over a carboy or bucket?
 
what is the process you guys are using to ferment in the kegs?

Also, why? Is there a benefit to doing this over a carboy or bucket?

I do pressurized fermentations, but even if I didn't I'd still use cornys. They're cheap, easy to clean, and stainless steel. Nothing wrong with buckets, of course, but these work better for me.
 
As he said, easier and quicker to clean since I can reach my arm in and scrub the corny directly. Also, I can fit 2 cornys in my chest freezer but only one carboy/bucket, so I can ferment 9 gallons with cornys vs 6 gal with a carboy/bucket. Also easier to take a gravity sample than a carboy. Lastly, not glass so wont break, and not plastic so don't have to worry about scratching.
 
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