Custom Conical Fermenter

[Hebrews]

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]

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.

 

[Hebrews]

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]

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]

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]

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]

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

B

 

[BlueCollarBrewer]

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]

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.

https://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,

 

[Soumor]

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.

 

[Hebrews]

i'm still learning and i'm plannin on getting the "how to brew" book soon. For now i'm gunno go do a search on "yeast harvesting"....I'm still debating. what's the best quantities to do this in? i feel like 12 Gallons would be too much, and 5 might not be worth the trouble.

 

[Hebrews]

ok, so why are there 2 valves on a conical? I see one on the bottom and one kinda off the side toward the bottom.......I stopped in at the local home brew outlet, and they were pretty helpful, but i just wanted to go in with a little more info before asking for help on this project.

 

[Duckfoot]

Bottom is for trub removal and yeast harvesting... The top one is for sampling and racking off the yeast cake...

I believe you can also just use the bottom after the yeast is out to rack from there...

 

[funkswing]

i'm still learning and i'm plannin on getting the "how to brew" book soon. For now i'm gunno go do a search on "yeast harvesting"....I'm still debating. what's the best quantities to do this in? i feel like 12 Gallons would be too much, and 5 might not be worth the trouble.

What are you doing thinking about building/buying a conical? I know your name is Hebrew, but try not to live up to that so hard......

 

[BrewBeemer]

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.

Hebrews, check this out for your conical, have your shop weld one up with legs as these conicals can be purchased with flat and domed lids from the same company. Toledo, pick your wanted volume why shell out big money?
http://www.toledometalspinning.com/ I would go larger in case you expand, don't limit yourself.
You have the upper hand on cost savings vs a outright purchase using your shop to complete this project, money saved for other brewing items is my thinking, your not being cheap just smart.

 

[Hebrews]

What are you doing thinking about building/buying a conical? I know your name is Hebrew, but try not to live up to that so hard......

First off, the reason i want to ask questions and buy/ build my own is because they exist. And there must be a reason they exist and sell or they wouldn't be selling. DUH.

Second, My name isn't actually "hebrew". My name is Micah, which is a hebrew name, which means; one who is like Christ. Not saying I am, cause i know i'm not, (so don't go gettin' all excited on that last statment). I'm actually 1/2 Italian and 1/2 Irish. But the HE-Brew's name goes way back to a joke...."bet ya didn't know the bible says the men are supposed to make the coffee? Yep, just look at the book of Hebrews." And since you brew beer, i thought it fitting...

 

[BrewBeemer]

Dang it Micah ya made me spill coffee into my keypad I was laughing so hard with the cup in hand reading your reply. Cheers for you brother.
In Africa it's the womens duty to brew the bier, this then Shebrews?

 

[funkswing]

Well, He-Brews, you are going to want a some type of glycol jacket for your fermenter. But if you are making one that is only 7 gals max., then you could get away with keeping it in a fermentation chamber that wouldn't have to be that big. But for max. control and reproducibility of recipes, I would fab a glycol loop out of copper.

My brewpub brewer friend used to brew in SS conicals that used to make Pepto bismol. They were OK, but they didn't have glycol jackets so you had to roll them into the fermentation chamber (a huge walk-in freezer). Then you can't really control the temp. that well with large batches, which almost makes it not worth it to invest in the conicals.

 

[Hebrews]

so kind of a double lined fermenter? i was wondering about temp control. From what i'm reading its really important. Obviously, as a married man my wife isn't thrilled about the idea of having it in the house to control temp. I was reading on williams brewing about the "controller 2" would that be enough to keep it at temp? Also, what is recommended to run in this copper coil to keep it warm/cool, and what gear is needed to keep it at the required temp? It seams like a lot, but i think if i take my time and do it right it could be worth it.

 

[Hebrews]

Dang it Micah ya made me spill coffee into my keypad I was laughing so hard with the cup in hand reading your reply. Cheers for you brother.
In Africa it's the womens duty to brew the bier, this then Shebrews?

Glad i could be of assistance. i'll post some pics later of the drawing i've got started. Speaking of Copper glycol lines, is there a specific brand or food grade copper i'd need....i work for a HVAC mechanical and plumbing contractor so i have access to lots of the equipment i'd need.

 

[BrewBeemer]

Not that I know of with copper types.
For the small scale your building a fridge would be way
cheaper than the conical wrap with remote chiller, for larger
fermenters yes, JMO. hats off you have shop access equipment
and materials. HVAC, this be you blow or suck? JK! PS your HBT PM
is full.

 

[funkswing]

Hebrews - its a glycol jacket you would be making. It goes around your fermenter. Google it or search for it here. I have seen someone make glycol jacket out of soft copper pipes attached to a sankey keg that they used as a fermenter. The glycol runs through the copper pipe, the copper pipe is outside the fermenter, and the fermenter is made of metal. There is a glycol loop running from a unit that chills the glycol down after it passes thru the jackets to cool the fermenters. Its going to be expensive.

If you are doing 10 gal batches I think you are crazy for even thinking about any of this.

But there are plenty of things I think are crazy on this forum.

Yes, you can spend tons of money, or you can spend as little as possible. The goal is to make good beer. Neither one of those options limits your possibilities to make good beer (but they do limit your ability to make a lot of good beer).

 

[Hebrews]

i'm not worried about making a lot of beer. I'm not selling yet. i need to get good before i can sell it. I figure if i start small, get it down, then i can move on to better more perfected beer. from there i can start selling and get bigger.

 

[Hebrews]

Not that I know of with copper types.
For the small scale your building a fridge would be way
cheaper than the conical wrap with remote chiller, for larger
fermenters yes, JMO. hats off you have shop access equipment
and materials. HVAC, this be you blow or suck? JK! PS your HBT PM
is full.

I'm actually a draftsman. I'm starting to get the oppertunity to learn from my PE and assist in design. I'll whip up some drawings in the next couple days and post 'em.

I emptied my PM inbox...(only 5 messages is obnoxious)

 

[funkswing]

Here is a commercially available one

 

[Hebrews]

Holy Smokes! Let of my arm! There's got to be an easier...and cheaper way. And less space consuming than a fridgerator. Ok, so the question is what's the target temp? and what's the easiest way to get it there?

 

[funkswing]

Ok, so the question is what's the target temp? and what's the easiest way to get it there?

I have to ask if you have ever brewed a batch of beer before?

 

[Hebrews]

yes. i'm on my second now. but....its mr. beer. it was a hand-me-down with no directions. The directions i got said between 70-75 degrees in a dark space. Is that truely ideal? This is why i'm getting the "how to brew book" this friday when i go get some new gear......I never claimed to be an expert.

 

[funkswing]

Alright......

How to brew is an alright book. I guess its good for the basics. I think Palmer says somethings that are just wrong/his opinion and states them in an anal way.

You will def. learn a lot from the book tho. You can read the first edition for free at howtobrew.com (note: its the first edition)

I learned a lot in the beginning from Charlie Papazian's books, but I don't know if I can recommend them anymore. They are fairly dated now, with some bogus/ridiculous info, but regardless the books are an invaluable resource.

 

[Hebrews]

i've seen that webpage, its just not the same as an in hand book. i can take notes and mark it up and refrence it much faster than my computer. i know i'm a new guy, but please be patient.