I moved away from the use of the glass carboys and moved to a conical fermenter. I have brewed good beer with glass, but now with the conical fermenter, I’m not sure exactly what to do. For instance, I would normally rack my beer to the second fermenter and begin to lager the beer. Now with the conical fermenter, I do the same thing but instead of racking the beer into a secondary carboy I dump the yeast and keep it in the same conical fermenter. In the past when I used the glass carboys, I would transfer my beer into a keg and have great beer. Now when I transfer my beer from the conical fermenter to a keg, there is a lot of sediment at the bottom of the conical fermenter (that I did not have with the glass carboys). Will this remaining yeast and trub at the bottom of the fermenter have a significant effect on the flavor and clarity on my beer, or do I have to do a second dump of this remaining yeast mid way through the lagering of my beer? Or . . . is this stuff at the bottom of the fermenter important in order to condition my beer?
Most small cylindroconical tanks have two ports on the bottom; one on the side of the cone and one on the bottom. The upper port is used to rack beer out of
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.