Cornical
™ - V3
© Blichmann Engineering, LLC 2020
For replacement parts, visit: blichmannengineering.com/genuine-replacement-parts
6
Filling the fermentor:
Fill the fermentor through the top lid hatch to a maximum of 5.75 gal for beer (6 gal for wine) to
ensure there is adequate head space to prevent a blow-off of krausen. Reinstall the fermentation lid hatch and install
either the included airlock or the blowoff hose.
Included with your fermentor is an airlock and orange silicone washer that can be used during fermentation (Fig 9.1.)
Remove the o-ring from the QuickConnector nut and insert the washer.
In addition, a ½” 90 degree elbow and ½” hose are also provided to act as a blowoff kit for aggressive fermentations
(Fig. 10.)
TIP:
It is highly recommended that you use Fermcap S in the fermentor which significantly reduces krausen and poten
-
tial for blow-off. This product also aids in improving head retention in the finished beer. Fermcap S is available through
your retailer.
Warning for Dry-hopping:
Do not use loose whole leaf hops for dry-hopping!
Not only will they possibly clog the pressure relief valve causing a potential dan-
gerous over-pressurization, the leaves tend to clog the racking arm. If you use
whole hops be sure to use a hop bag. Pellet hops can be used with or without a
hop bag. In all cases, using a hop bag will reduce the carry-over of hop particles
in the finished beer and harvested yeast and leave you with more finished beer.
Boiling the bag before placing the hops inside is an easy way to reduce the risk
of introducing bacteria in to the fermentor from the bag. In practice, pre-boiling of
the hops is not needed due to the natural bacterial inhabitation from hops. This
will also preserve the volatile aromatic compounds from being lost.
TIP:
Proper aeration of your wort is essential for proper yeast health. An inline oxygenation system is available through
Blichmann Engineering. ANVIL Brewing Equipment™ also offers a high quality oxygenation wand.
Harvesting yeast
:
If you’re harvesting the yeast for use in a future batch of beer, you’ll need to sanitize the included 1”
hose and the 1” hose barb fitting first. The inside of the valve can easily be sanitized by a spray bottle of sanitizer a few
minutes prior to installing the barbed fitting. Slowly open the dump valve and allow the brown colored trub to pass first
and drain into a pan. Close the valve and direct the 1” hose into a sanitized container. Collect the cream colored yeast
and then close the valve and spray the valve with sanitizer. A wide mouthed Erlenmeyer flask fitted with an airlock and
stopper is ideal yeast collection vessel for this application. Purging the flask with CO2 before filling is ideal. With proper
sanitization techniques, yeast can be stored for about 2 weeks and harvested 4-6 times in a homebrew environment.
Since you’ll have plenty of yeast to pitch (reactivate with a small amount of wort if more than one week old) you’ll find
your ferments starting faster and progressing much more quickly and completely
Rotating Racking Arm Operation
This feature is used for taking wort samples during the fermentation process and for racking the finished beer into
secondary vessels, kegs or a bottling bucket. If you are planning on leaving the beer in the fermentor and switch to the
keg bottom, skip to the next section: Converting to Keg.
Tip: Open the pressure relief valve prior to draining beer/wort from the tank or you will suck the liquid out of the airlock
and into the fermentor! The CO2 from the actively fermenting beer is generally sufficient to purge any ingested air from
the tank. However, if you place a few PSI or pressure on the keg prior to taking a sample there will be no additional air
drawn into the tank. To do this, remove the airlock and install the plug in its place
Fig 10
