What used to take 35 min. now takes 35 seconds

[retardedsloth]

I finally broke down and bought a conical fermenter. I read the reviews send some e-mails and decided to spend the extra money and get a Blichmann in favor of a Brewhemoth. I just couldn't get to terms with just a 4 inch opening for cleaning.
I just "transferred" my first batch from the primary to the secondary fermenter. LOVE IT! Just open a valve and done!
I should have posted this before though since I was not sure how to dry hop it, so I just removed the air valve and put the hops in there. Should I have used some sort of hop ball to contain the hops?
The other thing I love about this thing is that I finally used the hydrometer for the first time. I brewed about 15 batches without it but it's kind of fun to "see" where the beer is at.
So, if you have the money, buy one! I am already contemplating getting another one. Where does it end.......

 

[Willum]

This is probably a dumb question, but how to keep a conical cool? Do you have to put that monster in fridge/ferm chamber?

 

[passedpawn]

err... you have a blichmann conical, brewed 15 batches, and you just used a hydrometer for the first time? Odd.

I sure wish I could use a conical but I'd have to first build a fermentation chamber. I use a chest freezer, which is not really compatible with conical fermenters.

For dry hopping, just dump in the top. You can use a ball or bag, some do I know, but I don't without a problem.

Anyway, sounds great.

 

[osagedr]

What used to take you 35 minutes?

 

[Qhrumphf]

This is probably a dumb question, but how to keep a conical cool? Do you have to put that monster in fridge/ferm chamber?

I've always wondered this myself. I'd think a walk-in cooler with one of those thermal wraps. Otherwise that'd be a huge fermentation chamber.

What used to take you 35 minutes?

Racking to secondary, I'd assume.

 

[weirdboy]

I've always wondered this myself. I'd think a walk-in cooler with one of those thermal wraps. Otherwise that'd be a huge fermentation chamber.



Racking to secondary, I'd assume.

What exactly changed, though? Still has to clean & sanitize the tubing and secondary fermenter, still has to rack to the secondary fermenter. The only thing that really changes is that he doesn't have to start a siphon.

 

[beerman1957]

I bought a frost-free upright freezer and added a digital temp control for my conical fermentation. Works like a charm. Just check your local Craigslist for used freezers!
BTW, I had to get one with minimum of 18 CU Ft capacity.

 

[Qhrumphf]

What exactly changed, though? Still has to clean & sanitize the tubing and secondary fermenter, still has to rack to the secondary fermenter. The only thing that really changes is that he doesn't have to start a siphon.

I got the impression that by putting "transferring" in quotes, he put it in "secondary" by simply dumping out the cake at the bottom.

 

[Qhrumphf]

https://www.homebrewtalk.com/f37/advantages-using-conical-fermenter-13463/

Ahh...a few posts down, and that's what I was thinking (and what I thought pro brewers did)- outfit a conical with a cooling jacket.

 

[weirdboy]

I got the impression that by putting "transferring" in quotes, he put it in "secondary" by simply dumping out the cake at the bottom.

Oh well I guess that makes sense. There's only a couple of beers that I make that I actually rack off the yeast cake before it's time to package, so I guess I don't really think about that.

For me the attraction of a conical is in the ability to quickly and easily collect the yeast cake for repitching. But, that is countered by the inconvenience of trying to temperature control the damn thing. I wish I had the equipment and space for conicals, but I am quite happy fermenting in buckets and corny kegs.

 

[osagedr]

Racking to secondary, I'd assume.

That's what I thought as well but couldn't figure out why it would take 35 minutes.

 

[GilaMinumBeer]

I thought this was about my sex life.

I am on the fence about conicals. None of the self contained (Heated and cooled) units seem to be very efficient.

 

[mugglesport]

err... you have a blichmann conical, brewed 15 batches, and you just used a hydrometer for the first time? Odd.

My thoughts exactly

 

[retardedsloth]

they actually sell sleeves/blankets you can wrap around them to regulate the temperature, not sure how well they work. I have mine in the basement where is stays cool even in the summer.

 

[retardedsloth]

35 minutes to sanitize everything, siphon into the secondary, then clean up the primary and the siphoning tubes etc. Now I just open the valve on the bottom, dump the cake out the bottom into a bucket and DONE!

 

[Calder]

I'm confused!

If I had a conical, I'd probably love it, but I don't, so I'm confused about the advantages.

They seem very expensive, so not really worth it to me where I believe every addition needs to buy it's way into my inventory (spread the cost over X brews/X years; whatever it takes to justify it - but a conical doesn't make it).

1) Why secondary?

2) Just dumping exposes the beer to oxygen. Part of the point of secondary is getting the beer off the cake.

........................................................................
........................................................................

Re-reading the thread, I think the OP is saying that with the conical, he can take the yeast out of the bottom and leave the beer behind, essentially replacing moving it to a secondary (not readily apparent).

Yep; I can understand this as a benefit for harvesting yeast and forgoing a secondary. For the 35 minutes it saves (I'll even go an hour) is that worth the cost of a conical (and other issues like cooling)? I also like to sample any beer I move (its part of the fun), and taking it from the bottom would make it murky.