Thanks for all the advice. My situation is doing 10 gal and its getting to be a royal pain slinging around 2 full carboys from the brewdeck back into the barn where my ferment fridges are. Worse I brew in a climate with 80F water supply pretty much year round and use a ice bath fed CFC into the carboys and use them as a settle tank then rack off the break after it settles, so I have to sling them into the fridge after chilling, back out to rack off, back in to ferment, back out to rack to keg. I usually have 2-3 batches in various ferment stages so I'd have to get 3 conicals to keep up. I ferment with temp ramping so a conical would have to be self-cooled or build a dedicated fermentation closet but that comes with a dedicated ferment temp. I harvest yeast since I live way back in the woods and its hard here to get fresh except from yeastman. So a cooled conical would reduce the work load by dumping cold break, then collecting yeast, but the expense is crazy money. Thinking I just need to man up and keep hauling carboys.