so it seems that the "ideal" ratio is 2:1 for fermenter tanks, per some research literature. thats the cylindrical body, not including the cone, right?
it sounds like that ratio gets good convection and wort mixture. but some purported negatives are more loss of volatile esters due to stronger convection/co2 currents, more hydrostatic pressure (low esters), and less surface area for yeast cake (d rest?) and hops.
so wondering what's the experience for folks who've used both 2:1 and 1:1 ratio tanks? hopefully in same brewery/same recipes?
in theory you should be able to combat pretty much all of this stuff- higher temps/lower pitches for more esters, recirc for yeast and hop mixing, etc.
we need to order new tanks and i've got options of 1100:1300 or 2300:1000. these are going to be unitanks if that makes a difference.
we could definitely use the extra floor space of a tall skinny tank, but also dont want to have a neipa, hefe, saison or some other ester driven beer be impossible to make.
it sounds like that ratio gets good convection and wort mixture. but some purported negatives are more loss of volatile esters due to stronger convection/co2 currents, more hydrostatic pressure (low esters), and less surface area for yeast cake (d rest?) and hops.
so wondering what's the experience for folks who've used both 2:1 and 1:1 ratio tanks? hopefully in same brewery/same recipes?
in theory you should be able to combat pretty much all of this stuff- higher temps/lower pitches for more esters, recirc for yeast and hop mixing, etc.
we need to order new tanks and i've got options of 1100:1300 or 2300:1000. these are going to be unitanks if that makes a difference.
we could definitely use the extra floor space of a tall skinny tank, but also dont want to have a neipa, hefe, saison or some other ester driven beer be impossible to make.
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