I've been debating switching to a conical for 10 gallon batches What I am interested in is if a conical fermentation will improve a homebrew sized batch of beer. I have heard some podcast hosts say its one of the best change they ever made. Others whose business it is to sell them, have said it improves the dynamics of yeast & beer movement within the fermentor and improves the beer. Others say that just doesn't apply on a homebrew sized conical. If the only advantages are improved trub management and yeast harvesting, I will save my money.