varocketry wrote:BTW, on this conical tank or VVESSEL, what prevents the grain from flowing down through the bottom drain if open to a collecting jar?
Is there an internal sieve or screen?
I haven't seen one in use so I'm still trying to picture/understand how it's used, how it's potentially better, etc.
The natural convection and circulation created by the yeast. Same thing that keeps it stirred up in any ferment. Heat rises and cool falls. The center is warmer and the outside is cooler. So the liquid flows up the center then cools and falls back down the outside. And the rising CO2 clings to solids carrying them up the flow. To fall back down the outside. A normal flat bottom fermenter it would then collect around the bottom. But in the angled bottom of the conical fermenter. It returns back to the center. Where it can rise again. The angle of the conical bottom is such that the solids won't stick. And is suppose to allow them to fall to the bottom. The flow also cools the ferment better then a normal flat bottom fermenter.