where to fill conical fermenter

[paulg]

A question for those that use a conical.
How do you fill it?
do you fill from one of the bottom ports or from the lid, or just put the hose in the top?

I have seen it mentioned to fill from the bottom but to my eyes that would mean the wort is not getting oxegenated by the splashing that a top fill would give.
I am new to a conical and due to its size i will be transferring using a pump so all options are open to me.

[Cobnut]

If you’re using a dry yeast, conventional wisdom says oxygenation of the wort is not necessary, but when using liquid yeast it is.

In either case, I always fill my conical from the top. I pump from my grainfather 30 via the counter-flow chiller and inline thermometer by placing the end of the outlet hose such that the wort drops from the greatest practical height into the fermenter. This causes some splashing and hence a little oxygenation.

When I use a liquid yeast I will then froth up the wort using a plastic mash paddle and cordless drill. Other people use other methods, some even going as far as to use pure oxygen. (I’m waiting to see the empirical results showing that it makes a significant difference)

[paulg]

If you’re using a dry yeast, conventional wisdom says oxygenation of the wort is not necessary, but when using liquid yeast it is.

In either case, I always fill my conical from the top. I pump from my grainfather 30 via the counter-flow chiller and inline thermometer by placing the end of the outlet hose such that the wort drops from the greatest practical height into the fermenter. This causes some splashing and hence a little oxygenation.

When I use a liquid yeast I will then froth up the wort using a plastic mash paddle and cordless drill. Other people use other methods, some even going as far as to use pure oxygen. (I’m waiting to see the empirical results showing that it makes a significant difference)

you are doing what I was considering to do as it causes oxygenation but have read about filling from below to stop exposure to air.As a brit I dont see this as a problem at this stage of the fermentation.just to be avoided during racking to keg/cask,although I remember cask filling being done with a hose (no purging with CO2) at my now closed local brewery in Suffolk.I guess as it was cask the oxygen was used during secondary fermentation in the cask

[PeeBee]

If you’re using a dry yeast, conventional wisdom says oxygenation of the wort is not necessary, but when using liquid yeast it is. …

Dead right … I don't bother with "oxygenation" when using dried yeast. The yeast is packaged with all the oxygen dependant products stashed in its cells to support it for several generations.

But liquid yeast? If a starter is used (as it should!) it aught to be created stirred and not left too long (until it's obviously fermenting, at which point it won't be doing as much growing) so the yeast should be loaded with oxygen dependant products? Should be, but apparently isn't as loaded as during dry yeast production? Whatever, I do go in for some oxygenation for liquid yeast … until properly convinced otherwise.


Personally (not a recommendation, but it is far the easiest) , I do fill from the bottom. Any oxygenation is by pure O2 through a stone after filling or (planned) inline during filling (again, 'cos it is far the easiest).

[… I remember cask filling being done with a hose (no purging with CO2) at my now closed local brewery in Suffolk. …

Do you remember how full the cask was! Filled to the top, there is no need to "purge with CO2", 'cos any air space is purged with beer! Keg? Well, that's different.

[paulg]

If you’re using a dry yeast, conventional wisdom says oxygenation of the wort is not necessary, but when using liquid yeast it is. …

Dead right … I don't bother with "oxygenation" when using dried yeast. The yeast is packaged with all the oxygen dependant products stashed in its cells to support it for several generations.

But liquid yeast? If a starter is used (as it should!) it aught to be created stirred and not left too long (until it's obviously fermenting, at which point it won't be doing as much growing) so the yeast should be loaded with oxygen dependant products? Should be, but apparently isn't as loaded as during dry yeast production? Whatever, I do go in for some oxygenation for liquid yeast … until properly convinced otherwise.


Personally (not a recommendation, but it is far the easiest) , I do fill from the bottom. Any oxygenation is by pure O2 through a stone after filling or (planned) inline during filling (again, 'cos it is far the easiest).

[… I remember cask filling being done with a hose (no purging with CO2) at my now closed local brewery in Suffolk. …

Do you remember how full the cask was! Filled to the top, there is no need to "purge with CO2", 'cos any air space is purged with beer! Keg? Well, that's different.

filled to the top and the level dropped a little as the filling nozzle was removed.Very little space really as the belly of the cask being curved

[PeeBee]

Aye, thanks for the confirmation!

But, I was being way too cocky ... note the exclamation mark, not question mark! I really need to write a book: "How to use punctuation to prove what a cocky git you are". But no-one'll buy it 'cos most already know I'm the cockiest git they know.