Just to ask what is the general feeling of using a "Conical" fermenter rather than a normal flat based fermenting barrel.? I realize that you cannot use a heat pad, so would have to use heat belts. See they have 2 valves to the base, one being to drain the beer/yeast sludge with the one above for the transfer to bottling ? Be good to understand other brewers experience's of all this fermenting.
The main point of conical fermenters is to allow all the sediment to be funneled and drained out the bottom. With a conical fermenter, it's easier to separate the beer from the sediment so less beer is wasted. As you noted, the bottommost valve is for drawing out the yeast and sediment, and the upper valve can be used to draw out the beer to a serving tank or bottling unit while leaving the sediment behind.
Another benefit to conical fermenters is yeast management. If you will be reusing yeast from one brew to another, the cone allows you to collect the yeast, of course, but the cone is also the best place for short term storage until you're ready to re-pitch. The newly flocculated sediment remains as clean as you can hope for (vs. anything but brand new yeast) when it hasn't been touched, and the beer environment has the nutrients and pH to keep the yeast healthy, at least for a few days. If you leave it for too long it does begin to degrade and can aversely affect the beer, but here too the cone is beneficial because the yeast surface touching the beer is minimized.