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professional beer conical fermenter
There are many different types of conical fermenter that can be used for the brewing of beer. These vary enormously in size, geometry and operation. It is very important that the type of vessel is compatible with the strains of yeast used.
During the fermentation the yeast has to be retained in the fermenting wort, while at the end of the fermentation it is vital to be able to remove the yeast from the beer. It is easier and cheaper to remove yeasts from a yeasty head or a sediment rather than from suspension in the beer, so the more yeast that separates naturally the better as this will make it easier to get a clear beer. The type of yeast one can use depends on the type of fermentation vessel and vice versa so it is likely the yeasts and fermenter designs have co-evolved.
In the past brewers were limited to a considerable extent by the materials available for construction which dictated to some extent the maximum size and the shape of beer conical fermenter tank. Use was made of wood and stone/slate and vessels were relatively small, they were also difficult to clean and disinfect. The availability of stainless steel has altered this and now fermentation tank can be of very large size. Use of stainless steel makes them easy to clean and reduces contamination problems.
There are too many types of fermentation tank to describe all here.
Many modern breweries make much use of cylindro-conical beer fermenter, these are very large stainless steel vessels often with capacities in the region of 100,000 litres (1000 hl) or larger. They are cylindrical vessels with a domed top and conical bottom in which yeast settles. They are often 80 to 100 feet high and the weight of fermenting wort is often >100 tonnes. The depth is so great that the hydrostatic pressure at the base of the fermenter is high. The high pressure and the increased concentration of dissolved carbon dioxide can damage yeasts and alter metabolism notably with respect to some flavour compounds.
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