So, I'm in the market to pick up 20-40 bbls of additional fermentation space, and I'm looking at some used gear.
Everything I currently have is a cone-bottomed unitank, but I see a bit of dish bottomed fermenters out there too. What are the plusses and minuses of each as you see them?
Yeast harvesting is probably the biggest change, but I've also read that flavors can be different too. Then again, I have so many other freewheeling variables I would be suprised if you could pick up difference.
Opinions, preferences, unsubstianted speculation... all welcome.
Thanks,
Scott
Everything I currently have is a cone-bottomed unitank, but I see a bit of dish bottomed fermenters out there too. What are the plusses and minuses of each as you see them?
Yeast harvesting is probably the biggest change, but I've also read that flavors can be different too. Then again, I have so many other freewheeling variables I would be suprised if you could pick up difference.
Opinions, preferences, unsubstianted speculation... all welcome.
Thanks,
Scott
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