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"DEMPSEY":pc22khbi wrote:

this is the ideas of their brewer,he makes a good case and sense,I like what he say,s about conditioning but he does not use conical fermenters which seems to contradict the view that when primary fermentation is finished you remove the excess yeast and then condition.They use horizontal fermenters.[/quote:pc22khbi]

Interesting, conical are really use for rapid yeast collection and to do pressurized brewing. They are really point less on the homebrew scale .
A lot of conditioning tanks are bight than to let excess yeast sell out, but the horizontal fermenters is a great idea, pilsner urquell uses some horizontal lagering tanks to help setting out the yeast and clean up the lager

"Barry M":1f733hfu wrote: I believe Pinkus Müller here in Münster also use horizontal conditioning tanks (not sure about the fermenters though). Read somewhere (Roger Protz?) that they condition the Münster Alt for up to six months. Not sure if that's true any more. Also seen quite a few of the brewpubs here using open, rectangular SS fermenters rather than closed conicals. Not sure if that's typical.[/quote:1f733hfu]
Reading what you wrote I noticed that your not sure about alot of things <!-- s:!: --><img src="{SMILIES_PATH}/icon_exclaim.gif" alt="" title="Exclamation" /><!-- s:!: -->