FastFerment Conical Fermenter

GOLD MEDAL WINNER: FastFerment is a Gold Medal Winner at the Largest Homebrew Competition - HomebrewCon 2016 in Baltimore, MD - Other Ales Category
CONSISTENT HIGH QUALITY: The conical fermenter design eliminates sediment and exposure to oxygen while allowing for yeast harvesting. The end result is a consistently high-quality batch of beer, wine, or hard cider
EASY AND EFFICIENT: FastFerment is a one-stage system which eliminates racking and transferring between buckets and carboys.
Save 80% of the time and effort needed to make a batch of beer, wine or cider compared to traditional methods

PROVEN & TRUSTED: The FastFerment Conical fermentation system has delighted over 60,000 customers!
Amateur beer and winemakers have won multiple medals at the worlds largest home brewing and wine fermenting competitions using FastFerment conical fermenters

FASTFERMENT FERMENTATION ACCESSORIES: Upgrade your entire home brewing kit with the entire line of FastFerment fermentation accessories.
From our Fermentation jacket to our FastRack bottle drying rack, we have everything you need to homebrew beer, wine, cider or kombucha

Easy & Efficient
The FastFerment System is a one-stage fermenter, which allows brewers & winemakers to do primary & secondary fermentation in the same unit.
FastFerment eliminates racking & transferring between buckets & carboys.
This saves approximately 80% of the time & labor needed to make a batch of beer or wine compared to traditional methods.
With less equipment, clean up is easy.

Premium
FastFerment is a professional system for the average Homebrewer & Winemaker.
The conical design limits exposure to oxygen & allows for yeast harvesting. The end result is consistently high-quality batches of beer & wine.

Benefits Over Traditional Conicals
The downfall of other conical fermenters is that you have to ferment the product with the valve closed and then the sediment accumulates above the valve.
When the fermentation is complete you have to open the valve and flush the sediment out the bottom.
This results in two main issues:

You need to time the flushing of the sediment perfectly to ensure minimal loss of product.
As the sediment is flushed out, there will always be yeast and the sediment hazes that float up into the product remaining in the unit.