The short fermentation cycle and fast fermentation rate of the conical tank fermentation method are attributed to the hydrodynamic characteristics of the fermentation liquid inside the conical tank and the application of modern beer fermentation technology.

After yeast inoculation, due to the aggregation effect of yeast, the cell density at the bottom of the tank increases, accelerating the fermentation process and increasing the amount of carbon dioxide produced during fermentation. At the same time, the hydrostatic pressure generated by the height of the fermentation liquid column causes the carbon dioxide content to change gradiently with the liquid layer variation, resulting in a gradient change in the density of the fermentation liquid inside the tank. Additionally, since the conical tank is equipped with a cooling device, the temperature at various stages of fermentation can be manually controlled.

Under the combined effects of hydrostatic pressure difference, density difference of the fermentation liquid, carbon dioxide release, and the temperature difference (1–2°C) caused by cooling at the top of the tank, the fermentation liquid inside the tank undergoes intense natural convection. This enhances the contact between yeast and the fermentation liquid, promotes yeast metabolism, significantly accelerates the beer fermentation process, and markedly shortens the fermentation cycle. Furthermore, increasing the inoculation temperature, the main fermentation temperature of beer, the diacetyl reduction temperature, and the yeast inoculation amount also contribute to accelerating yeast fermentation, thereby enabling rapid fermentation.