Conical fermenters allow the trub and yeast to gather at the bottom of the cone. From there, you simply dump the sediment by either removing a containment unit or draining with a hose. That means thereâs no need to rack or transfer to a secondary fermenter like a carboy.
Conical fermenters are made of stainless steel, and with good reason. Theyâre easier to sanitize and last much longer than your typical plastic bucket. Plastic can also be easily scratched, which can create environments for bacteria to hide, survive, and thrive.