Most breweries now use a cylindrical conical container, which has a conical bottom and a cylindrical top. The cone usually has an aperture of about 60°. There are five advantages.
An angle that allows yeast to flow to the apex of the cone, but not so steep as to take up too much vertical space. *Allows temperature control and saves time in fermentation. *The CO2 cycle creates bubbles, and these bubbles make the fermentation process more active. *Easy to clean. *At the end of fermentation, yeast and other solids that fall to the apex of the cone can simply be flushed out of one of the ports of the apex.
With cooling jacket, the cooling capacity can meet the process cooling requirements. Glycol jacket is recessed plate in the cone or side. This design can promote yeast sedimentation and preservation.
The conical fermenter is a closed tank, which can recover Co2 and can handle fermentation and conditioning in the same tank.
The natural convection of liquid in the fermenter is strong, the higher the tank, the stronger the convection, the strength of convection is related to the shape of the tank, the size of the tank capacity and the control of the cooling system.
The height of the conical tank is very high, so the cohesive yeast is easy to settle. Therefore use yeast with stronger viscosity.