11
*** IMPORTANT ***
Maximum Fermentables Capacity
Beer
Wine
7 gal model:
5.5 US gal
6.0 US gal
14.5 gal model:
11 US gal
12 US gal
27 gal model:
21 US gal
21 US gal
42 gal model:
33 US gal
33 US gal
Warning:
Exceeding these capacities can cause the fermentation material (krausen) to clog the pressure
relief valve and airlock causing a dangerous overpressure of the fermentor. Approximately 30% excess
capacity is required for krausen space for beer and approximately 20% for wine.
Warning:
Do not use loose whole hops, wood chips, grape skins, or other similar material in the
fermentor. Use a hop bag to prevent loose material from plugging the pressure relief valve or airlock,
which may cause a dangerous overpressure of the fermentor. In addition, these materials will clog the
racking tube making draining the finished beer/wine difficult.
It is highly recommended that you use a blow-off tube for primary fermentation!
Bottom dump operation
Now you’re about to see the real benefit to a conical fermentor: the ease of trub (cold break) and yeast
removal for secondary fermentation or yeast harvesting and quick and sanitary removal of wort
samples. Typically, cold break is removed just after wort chilling, but prior to pitching the yeast (allow
time for settling to the bottom of the tank). Remaining trub and flocculated yeast can be removed after
primary fermentation.
Procedure:
Connect the clear 3/4” ID X 24” long hose (supplied) to the bottom dump valve with the
hose barb fitting provided and place the other end into a suitable container. If you are not harvesting
the yeast the hose and fitting do not need to be sanitized. If you have a large amount of sediment or it
has compacted over time, it may take one to two minutes for the flow to begin. Over time, yeast takes
on the consistency of toothpaste (as opposed to molasses) and even commercial breweries have trouble
with plugging. More frequent dumping earlier in the fermentation process will alleviate this. It is
recommended to dump when primary fermentation has slowed, and then every few days until the yeast
Fig. 26
Fig. 25
