What kind of effect can fermenter geometry have on fermentation?

This is an advanced question and one which won't really affects us as homebrewers due to our limited type of fermenting vessels. Certain designs have effects on flavor. For example, a wide fermenter, such as those used by Samuel Smith, will cause more ester production due the amount of surface area available for the yeast to settle on. There are also effects on the speed at which the yeast will clear, the shallower the fermenter the less time it takes for gravity to pull yeast to the bottom. In commercial brewing a tall, skinny fermenter will give off different esters than a carboy or bucket will. In addition, a tall, skinny fermenter can stress yeast and contribute different esters - ideal for Belgian beers! The only way to truly know what the geometry of a fermenter contributes to a beer, is to use two fermenters with the same yeast strain, fermented at identical temperatures.

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