how does a conical fermenter brew faster and more efficently

how does a conical fermenter brew faster and more efficently. Is it something about how the yeast moves in it and it doesnt have to work so hard and produce off flavours. How is this different from a flat bottomed fermenter which most of us have?

Conical work faster because convection inside which keeps the wort moving up and around then down and so on , this is to do with gravity too as they are slim and tall, great for certain beers like a lager but not so for ester brews like a bitter . Open tank flat longer vessels are better for those type which are close to the standard fv .

Larger volumes standing tall put pressure on the yeast so some big brewers will ferment at a higher temp to just to get the same results we can get with 5 gallons.

At a homebrew scale my experience is that they don't necessarily make a great difference to fermentation rate; (unlike some of the soaring towers used commercially) they aren't massively different to buckets of similar capacity.

Some people can pressurise theirs, though in many cases the pressure can't be raised much (mainly just intended to push the finished beer out) so I don't know how much warmer/faster that would allow.

There are some (mainly across the pond) who use beer kegs for higher pressure fermentations but its never really appealed to me. Turnover can be useful commercially and in many cases the pressure from tall tanks is unavoidable anyway, but as a home brewer it seems an unnecessary compromise and something else to go wrong. Though as the pressure can help reduce certain flavours from the fermentation, it could be used for quality rather than speed in some styles.

[Jeltz]

There is also the viability to run off the trub and yeast so its akin to moving to a secondary FV which should mean less transfer of sediment to the keg.

Brilliant thanks very much guys

[Jeltz]

They also look cool, my first use of one