Makeshift Conical Fermenter

Makeshift Conical Fermenter

            In primary and secondary fermentation, a thin layer of foul tasting scum will accumulate at the bottom of the fermentation chamber as dead yeast and other detritus drop out of the brew and settle to the bottom. When racking or bottling, a buffering inch of liquid must be left above this layer of muck to avoid taking up the dead yeast.

            Conical fermenters are the amazing inverted cone shaped vessels built against this inch. They’ve been designed to minimize the surface are of the bottom of the vessel and because of this shrink the volume lost due to that pesky inch. Unfortunately, conical fermenters are at least four times the cost of standard fermentation chambers.

            As a quick, cheap trick, a conical fermenter can be created with a sliced up bottle, a wide based cup, and some foil or plastic wrap. Keep in mind that this vessel is not sturdy enough to fully replace a brewing vessel and the foil/plastic wrap are nowhere near as reliable as a real airlock. The makeshift conical fermenter only acts as a temporary layover to help clear out some yeast. For best use and least risk, only use the conical fermenter during a cold crash.

Process:

             -Slice off the base of a thoroughly cleaned and sanitized plastic bottle.

      -Turn over the mangled bottle and balance it in a sturdy, wide based glass which will act as the scaffolding

             -Add the plastic/foil to cover up the gaping hole tight enough to keep insects out and minimize exposure to bacteria, but loose enough for gases to escape.

            Drink and enjoy.

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