Why Fermenter Design Is Dished Head, Cylindrical Body And Conical Bottom

As we can see, beer fermenters are disc heads, cylinders and cone bottoms. The cone aperture is usually around 60°, which has five advantages.

1. This angle allows the yeast to flow to the apex of the cone, but not so steep as to take up too much vertical space.
2. It allows temperature control and saves fermentation time.
3. The circulation of carbon dioxide will produce bubbles, and these bubbles will make the fermentation process more active.
4. Easy to clean.
5. Easy to make and reduce the delivery time.
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