9
Fermenator
™
V2
© Blichmann Engineering, LLC 2019
For replacement parts, visit: blichmannengineering.com/genuine-replacement-parts
OPERATION
The Fermenator
™
has been designed to fit in a large refrigerator, and about any chest or upright freezer. If you plan to use it in a freezer
or refrigerator, the CO2 gas from fermentation should be vented through the door or wall of the refrigerator. For primary fermentation,
it is highly recommended that you use a blow-off tube (not included). Fit the 90 degree barbed elbow (included) into the stopper as
shown in
Figure 23
after primary fermentation. Run the hose to the exterior of the unit and affix it to an airlock as shown in
Figure 24
.
If you have purchased the optional tri-clamp blow-off assembly please refer to the manual included in the kit for proper installation and
operation.
*** 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! The optional tri-clamp blow-off assembly makes this
very easy.
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 fermen-
tation 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.
FIGURE 23
FIGURE 24