The short fermentation period and fast fermentation speed of conical tank fermentation method are due to the hydrodynamic characteristics of fermentation broth in conical tank and the results of modern beer fermentation technology.

After inoculating yeast, due to the condensation of yeast, the cell density of yeast at the bottom of the tank increases, resulting in the acceleration of fermentation speed and the increase of carbon dioxide produced in the fermentation process. At the same time, due to the static pressure generated by the height of liquid column of fermentation liquid, the carbon dioxide content also changes in a gradient with the change of liquid layer. Therefore, the density of fermentation liquid in the tank also changes in a gradient.

In addition, due to the cooling device outside the conical tank, the temperature of each fermentation stage can be manually controlled. Under the driving forces of static pressure difference, fermentation liquid density difference, carbon dioxide release and temperature difference caused by cooling at the upper part of the tank, the fermentation liquid in the tank produces strong natural convection, enhances the contact between yeast and fermentation liquid, promotes the metabolism of yeast, greatly speeds up the fermentation speed of beer and significantly shortens the beer fermentation cycle.

In addition, due to the increase of inoculation temperature, beer main fermentation temperature, diacetyl reduction temperature and yeast inoculation amount, it is also conducive to accelerate the fermentation speed of yeast, so that the fermentation can advance rapidly.