MoreBeer!® Temperature Controlled Conical Fermenter - 27 gal.

MoreBeer!® Temperature Controlled Conical Fermenter - 27 gal.

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Ferment 20 gallon batches of beer in these beautiful conical fermenters, and control the temperature of your fermenting beer to within 1 degree, any time of the year! The included Dual-Stage Controller will simultaneously control both the cooling unit and the 40-Watt heater. The cooling units mount to the outside of the cone with no internal contact with the beer. The cooling is extremely gentle on your yeast, changing wort temperatures at about a degree an hour. It can get to and hold your ale fermentation temperatures of 65-72 Fahrenheit all the way up to ambient temps of 100 Fahrenheit. In addition, it can get to and hold lager fermentation temperatures of 48-52 Fahrenheit all the way up to ambient temperatures of 80 Fahrenheit.

The Leg Extension Option (CONP769) is needed if you wish to gravity feed into a keg. If you would like to use CO2 to push your beer into a keg, you will need the CO2 Adapter Package (CONP775).

The domed lid has it's own cover, made from our heavy-duty foam insulation, for better temperature control.

Cooling is made to work with 20 to 22 gallon batches.  Please note that when dropping temperature, your fermenting wort will contract and may pull liquid from your blowoff bucket into the fermentor.  This may also occur when dumping trub from the bottom port, or when racking from the racking arm.

Our conicals come with amazing standard features that makes them light years ahead other conicals on the market, combined with our latest set of options, you can configure them to fit your exact brewing needs! MoreBeer! Stainless Conical Fermentors come with these great features:

  • Control the temperature of your beer, any time of the year
  • Removable foam insulation
  • 304 Stainless Steel
  • Commercial-quality gasket made from durable, food-grade silicone
  • Low profile stand design
  • 1.5 inch butterfly valve
  • Threadless racking arm with position indicator
  • Professional sanitary sample and transfer valve
  • Cone removes from stand for easy cleaning
  • Domed lid with 3 inch clover fitting at the top
  • Sturdy lid clamp allowing for 5 PSI of pressure
  • Pressure Relief welded right to the lid
  • Includes Stainless Blow Off Assembly Kit with built-in Blow Off Bucket
  • Ability to add options, like leg extensions, wheels, and more!
  • For Usage on 110v
  • 2.8 amp AC
  • Dimensions: 48" H (with Blow Off Assembly) x 34" W

For more information, please see our informational section about MoreBeer! Pressurizable Conical Fermenters

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Item # CON224
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Availability Out Of Stock
Weight 227 LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
I've always wanted one, the price now is amazing had to buy it.
Doug K on Aug 26, 2020
Dave S on Aug 9, 2018
I've always wanted one, the price now is amazing had to buy it.
Doug K on Aug 26, 2020
I've been using several of these for years in a commercial setting., They are great!
Dave S on Aug 9, 2018
I've been using several of these for years in a commercial setting., They are great!

4.6 / 5.0
5 Reviews
5 Stars
4 Stars
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1 Star
I've owned a 14 gallon heated and cooled More Beer fermenter for approximately 5 years, which works like a charm. We made the jump to 20 gallon batches, and popped for the 27 gallon version.

Let me say, that the unit is quite good at maintaining the fermentation temp. The trouble is that in trying to cold crash the beer, it is not up to the job.

My 14 gallon fermenter would take the beer from 68 degrees to 44 in 48 hours. The 27 gallon unit only reached 53 degrees after 72 hours, only lowering 1 degree in the last 12 hours. My previous batch in the 27 got down to 50 after about 4 days, and then started going back up in temp. (What?!?!)

Beyond that, from the beginning, one of the fans makes a high pitched whine. MB said they would send me another to replace it, but I think it's been over a month, and no replacement.

Bottom line is that it either needs bigger fans, or three instead of two to get the job done.
June 26, 2018
over 2 years ago
Response from MoreFlavor
Hey so sorry about your experience. We try very hard to create the best experience for our customers and provide quality products. Please give us a call at 1-800-600-0033 or email us at info@moreflavor.com so that we can assist you. We are here to help. Cheers!
June 28, 2018
Zach R Staff
These work great
I an very pleased with these fermenters. We’ve made a lot of beer and the fermenters work great keeping the wort at the desired temperature.
These fermenters work great.
These fermenters work great.
May 5, 2018
over 2 years ago
Excellent piece of equipment
I was looking at fermenters large enough to handle my typical 20 gallon batches which I split with my son. I did not want to buy another refrigerator to control the fermentation temps since I already had 3 refrigerators and a freezer and did not want to add another. I looked at jacketed units with glycol cooling but the price and real estate required quickly added up. The Morebeer 27 gallon self-contained heated/cooled conical seemed to be the perfect solution.
I pulled the trigger and purchased the 27 gallon conical fermenter last December 2015. Now that I have used it for several batches I feel competent to write an accurate review.

Purchasing process:
Morebeer had always been very friendly and accommodating. They did not have a 27 gallon unit in house to show me but they did have the 14 gallon units they use for their classroom which were similar. I had already done a lot of homework on the internet so I pretty much knew what I wanted. We reviewed the options and I placed an order.
In January I picked my unit up at the Concord store. It was well packed and in excellent condition. The quality of the workmanship is excellent. The unit has a feel to it as being well built and assembly was a breeze. I do like the tri-clamps but they can take some getting used to. I also recommend the 15? legs and casters to raise the fermenter enough to dump trub and make the kegging process a little more convenient. The bottom flange is 1-1/2? with 1-1/2? butterfly valve and is plenty large enough to dump trub. I have never encountered a stuck trub dump.

Buying process:
I am presenting this review in all honesty even though right after my purchase of this $2500 system they put my account on credit hold? which is something I had never encountered before. I imagine this is an error and have been perplexed by my inability to get a response other than I?m on credit hold?, and I continue to be on credit hold (very embarrassing). So even though the purchasing process went well the paying process apparently needs some work.

Wort filling:
Prepping the fermenter for filling is simple provided it was properly cleaned after it was last used. Simply remove all the attachments and Star San everything. I place everything in a Star San filled bucket and I use a spray bottle to spray the interior of the fermenter and the lid. I usually remove the lid gasket and place it in the Star San bucket but I have had no problems with leaving it attached and just spraying it off. I also visually check and feel the flanged drain and racking ports and use lots of Star San spray on these areas.
I don?t use the suggested method to transfer the wort because I like to keep a close eye on the progress. I transfer the wort using a pump thru a Blichmann chiller (in the summer I have to pre-chill the water). I use an old racking cane attached to the hose from the chiller and hang it over the top of the fermenter using the top lid clamp to hold it in place, another option is to use the racking nipple to fill the fermenter. I fill the unit to within 1-1/2? of the top, aerate it using pure oxygen and a stone, add yeast, and replace the lid. The lid is secured with a large clamp ring. You have to make sure the ring is well seated and is not pinching any of the insulating outer jacket. Once it is seated the clamp is easily tightened.
After replacing and clamping on the lid I then install the top cap with the thermowell, then the top insulation cover, place temp probe in thermowell, and finally attach the blow off and add some Star San solution to the blow off bucket. I do it in this order because I feel it offers the least chance of something accidentally falling into the fermenter.

Temperature stability: (a big thumbs up)
I have to admit I was a little apprehensive about how well it would maintain the desired temperature range. I live in a warm Eastbay town which typically sees numerous 100 plus days in the summer. I do my brewing and fermenting in my garage which faces west so it can get pretty warm in there and can stay warm all night. I did a little research on cooling technology using the Peltier effect. It seemed to have a few limitations which includes using a lot of electricity. However, it seemed to be a good fit in the Morebeer cooling solution.
The cooling and heating are controlled by a Ranco 2 stage controller. Simply plug in and follow the directions _.. Very easy.
I brewed 4 times during the summer and each time the system maintained the fermentation temperature between the desired 67-69 degree range. No matter when I checked, at 4AM or at 2PM when the ambient temp was over 100 degrees, the temp remained rock steady. These units really work! Now, I did notice a little increase in my electric bill when the unit?s cooling fans were running for long periods of time but I?m sure running a refrigerator or freezer would consume just as much electricity.
During the winter when the temps can drop well into the 30?s and occasionally into the 20?s the 40 watt heating unit was apparently adequate to keep the correct temperature. My garage is not well insulated but is surrounded on 2 sides by the house. It does not get bitterly cold in the garage. I?d be surprised if it ever got much into the mid 40?s.

Yeast Harvesting:
I also purchased the ultimate yeast harvester which is basically an impressive looking 2? SS sight glass with reducer and tri-clamp connections. I also recommend getting the 90 degree elbow to mount the harvester parallel to the floor. This was my first attempt at reusing my yeast. When you?re making 20 gallon batches the yeast can get expansive. Once I figured out the difference in color between the trub and the creamy looking yeast the process went smooth and was successful.
I stored the yeast in the refrigerator for 4 weeks before reusing it the first time. A small amount did leak out the pressure relief valve. Probably a good idea to wrap it in a towel to keep it dark anyway.

To assist with kegging I purchased the CO2 adapter with pressure gauge. The CO2 adapter is attached to the fermenter by replacing the blow off assembly. I modified the adapter by replacing the quick connect with a small ball valve. You don?t want the fermenter to see more than 5 psi so I wanted to be able to shut it off quickly, this is just a ?_ turn on/off ball valve. You will need to control your pressure with a good regulator at the tank.
I usually start with a trub dump and cold crashing. I then place the racking arm in a slightly lower than horizontal position and crack the valve open into a bucket to ensure I am racking clean beer. I then connect the hose to the racking nipple and the other end to the dispensing end of the keg. I do a quick purge of the keg with CO2 and I leave the lid off. I open the racking valve and turn fermenter tank pressure up to 3 psi. This is generally enough to push the beer through at a nice flow without agitation. If I put a plate filter between the fermenter and the keg I generally have to bring the pressure up to 4.5 to 5 psi. The fermenter seems to be able to handle this without any issue.
I repeat this for 4 kegs and I?m done. Incredibly easy and clean process.

I?m not sure I would want to wheel it around while the fermenter is full but you can if the floor is even and you?re careful. The locking casters make it easy to move the unit for cleaning. Since the entire top comes off it is very easy to rinse out and clean. I just wheel it out to the driveway and rinse the unit leaving all the valves attached at this point. After a thorough cleaning with PBW I then remove all the hardware and clean them separately. I also go back and clean all the tri-clamp flange connection points on the fermenter. I also sanitize these connection points before storage. I used to just give them a good cleaning with PBW until I noticed a small amount growth in the side racking port after about 30-40 days of non-use, so I just make sure I do a better job at these connections and sanitize early and often.
I have never removed the outer insulation to clean the outer surface because I don?t see a need. The belt that holds the insulation on has come loose upon occasion but it?s not a big deal to re-tighten.

I have been brewing since 2008 and have experienced all the growing pains of fermenting in carboys and plastic buckets and trying to maintain the temperature. The fact that I can now ferment 20 gallons in one container and control the temperature without setting up another dedicated refrigerator is a very attractive feature.
Bottom line is I love this unit and would buy it again in a heartbeat_.. But bring cash.
October 28, 2016
27 gallon Conical Fermenter- Heated and Cooled
I brewed beer for years using a plastic bucket as a primary
and glass carboys for secondary fermentation. When I switched
to a More Beer 20 gallon Tippy Dump Beer Sculpture and a 27
gallon heated and cooled conical fermenter the results were dramatically different. The ability to keep fermentation within a 2 degree differential has made it possible for me to
brew beers that are drawing rave reviews from my friends as well as a couple of our local commercial craft brewers. I am
convinced that temperature control during fermentation is the
most important factor in producing an exceptional all-grain beer. The heated and cooled conical fermenter allows the brewer to provide optimum conditions for the highly specialized yeasts available today to work their magic.
May 29, 2013
Great Addition to Inventory
This is a great addition to any Homebrewers inventory. The ability to keep the temperature plus or minus one degree during all fermentation phases allows for minimal mistakes that can give the final product unwanted flavors. I also have one that is not insulated, and hardly ever use it because it requires an area where the temperature can be regulated. Easy to setup and clean! No lifting heavy carboys and I also love the ability to drop trub and re-harvest yeast.
May 29, 2013