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**lhall** · 02-13-2017, 10:23 AM

All kinds of cons - high hydrostatic pressure on your yeast, high CO2 concentrations near the bottom, insufficient mixing, stratification of multiple batches, longer times for yeast flocculation due to stokes law, maybe problems with stability of the tank itself?

**MariusGraff** · 02-13-2017, 10:53 AM

How big are the tanks?

This really depends on how big in terms of both height and volume the tanks you´re looking at are. The above mention cons might or might not apply based on the specifics of the tanks. If you could share some more info it would be easier to give a useful answer.

**TiminOz** · 02-13-2017, 02:57 PM

Same question about size. How far off will you be from a 60 degree cone?

**EssingtonBrew** · 02-13-2017, 05:55 PM

Not huge. 15 bbl tanks. The ones we have seen have a 60 degree cone. 3 jackets. 14' high. 40"OD

Based on that would love to hear thoughts.

**TiminOz** · 02-13-2017, 07:59 PM

If they have a 60 degree cone everything should function per normal. I understand that you can go to 55 degrees without having too much affect on the fermentation process. But the tanks from a reputable vendor and you should be good to go.

**MariusGraff** · 02-13-2017, 10:55 PM

15 bbl

A 15 bbl tank that is 14 feet high is absolutely no problem. If the tank is full all the way to the top the static pressure in the bottom of the tank is only 0.4 bar. As long as you have a proper cone you should have no problems. Bear in mind that it will in theory take slightly longer for yeast/ dry hops to drop out because of the increased distance. This is however more theoretical than practical. Remember that most bigger breweries have tanks that are between 15 and 20 metres tall, about 5 times taller than your 15 bbl tank.

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cons to space-saving fermenters?

cons to space-saving fermenters?

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