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The above example shows that the ''surface area to volume ratio'' of the 36 bbl ''coolship'' is much less than the ''surface area to volume ratio'' of the 10 gallon ''coolship'', thus it will cool slower. A typical boil kettle (math not provided due to it involving circles) has dimensions that provide a ''surface area to volume ratio'' that is closer to the 36 bbl ''coolship'' (estimated 1-2 square feet per cubic foot). Further insulation of the boil kettle may help obtain a cooling rate that is comparable to the 36 bbl ''coolship''. Other factors that influence the cooling rate are the temperature between the wort and its surroundings, and what the [https://en.wikipedia.org/wiki/Thermal_conductivity thermal conductivity] is of the material that the ''coolship'' is made out of.
Another factor that is affected by the ''surface area to volume ratio'' is the inoculation rate. The larger the surface area, the more microbes that are collected. However, it has been shown that the ''surface area to volume ratio'' of large commercial coolships is adequate for collecting microbes, so in theory this shouldn't be a concern for homebrewers, according to James Howat <ref name="Howat"></ref>. For more information on the process of brewing with a ''coolship'', see [[Spontaneous Fermentation]].
:''Editor's note: a discussion on the merits of cooling rates for coolships is worthy of a separate, in-depth analysis, and currently isn't covered here.''