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beer fermentation tank

beer fermentation tank

After adding yeast to cooled wort, fermentation begins, Yeast begins to respire under oxygenated conditions, using amino acids in wort as nitrogen source and fermentable sugars as main carbon source. And obtain energy from it to grow and then carry out alcohol fermentation under anaerobic conditions. The whole beer fermentation process is more complicated.
Beer fermentation tank

Changes in chromaticity

During fermentation, the color of the wort decreases.

The reason for the decrease is that, due to the change of pH value, the pigment material originally dissolved in the wort is condensed out again, and exists in the foam cover with protein, hop resin and other substances;

The second reason is that due to the reduction of tannins by yeast. In addition,the extent of wort chroma reduction is related to wort color. Those with high chroma have a large reduction range; those with low chroma have a small reduction range.

Changes in chromaticity

During the fermentation process, a large amount of carbon dioxide is produced, part of which is dissolved in the beer and part of which escapes into the air. The solubility of carbon dioxide in beer is related to temperature and tank pressure. Beer with low temperature, closed, pressurized fermentation has a higher carbon dioxide content, while beer with high temperature and open fermentation has a lower carbon dioxide content.
Changes in bitter substances

Changes in bitter substances

During the fermentation process, nearly 1/3 of the bitter substances in the wort are lost, and the influencing factors include wort ventilation volume, pH value, fermentation time, yeast species, yeast addition, fermentation foam cover, fermentation temperature, fermentation pressure and fermentation container etc.

Formation of calcium oxalate

Oxalic acid is an intermediate product of sugar metabolism. During the fermentation process, calcium oxalate is precipitated from the liquor and attached to the yeast and fermentation container in the form of crystals. It is the main component of “beer stone”.

fermentation tank

At present, the cylindrical-conical fermentation tank is the most commonly used fermentation equipment in the world. It is airtight, clean and hygienic, and has cooling conditions. It is convenient to discharge yeast and can effectively ensure the quality of beer.

liquid level

Due to the static pressure of the liquid, the carbon dioxide in the wine will form a gradient, and the distribution is very uneven.The lower layer of beer has high carbon dioxide content and low density, and the upper layer of beer has low carbon dioxide content and high density. Therefore, the beer will convect from bottom to top, which can play the role of stirring the beer, also conducive to the uniform mixing of the beer and the conduction of heat.The higher the liquid, the greater the carbon dioxide gradient and the stronger the convection.In addition, due to the convection effect of the beer liquid, the yeast will be in a suspended state for a long time, and even the bacteria with good agglutination will not easily settle down quickly.

Insulation of tanks

Although the conical fermentation tanks of micro beer are mostly installed indoors, insulation work should also be done to reduce consumption in production. Generally, insulation materials such as polyurethane and polystyrene foam can be used, and the thickness is about 100mm.

Pressure resistance of the tank

The cylindrical conical tank is a sealed tank and must be able to withstand the pressure of 0.1~0.3MPa. Generally speaking, the head and cone bottom part of the fermenter are under higher pressure, and the lower part of the cylinder is under higher pressure than the upper part of the cylinder. Therefore, when designing a cylindrical conical tank, it is necessary to set a safety valve according to the requirements of the working pressure.

Advantages of Cylindrical Conical Tanks

  • The cylindrical conical tank is taller, and it is easy to produce a gradient of carbon dioxide that varies from top to bottom, which can make the fermentation liquid form bottom-up or top-down convection.The higher the tank, the greater the convection speed, so the carbon dioxide dissolves better, and the beer foam is particularly fine and smooth.
  • The cylindrical conical tank is suitable for both fermentation below and above fermentation.
  • It can be cleaned automatically, the sterilization is more thorough, and the chance of contamination by miscellaneous bacteria is less, which is conducive to aseptic operation, which not only saves costs, but also reduces labor intensity.
  • Since the cylindrical conical tank is pressurized and sealed for fermentation, the loss of bitterness of hops is reduced, so the amount of hops used can be reduced by about 15%.
  • The washing device and the washing process generally use a spray head with washing liquid installed in the top of the tank, and through the reaction force of the washing liquid spray to promote the washing liquid to flush to the inner wall of the tank. In order to clean the tank, before cleaning, remove all the accessories that can be removed in the tank, clean and sterilize separately.

Hygienic of the process

  • All the hoses for conveying materials must be sterilized with steam for 30~40 minutes before use, and the connection ports should be sterilized with alcohol cotton. After use, rinse the residues in the pipes with water for reuse;
  • The fermentation tank must be brushed and sterilized after each use;
  • Keep the ground and walls clean and hygienic to prevent the growth of bacteria;
  • Escherichia coli shall not be detected in wort and fermentation broth.

Detection of fermentation broth

  • Foam shape: For light beer, the foam should be white and smooth, and have lasting tear of beer.
  • Aroma and taste: For light beer, it should have obvious hop aroma, pure taste, refreshing, harmonious beer body, soft,  , no odor or smell; for Stout and dark beers, it should has obvious malt aroma, pure taste, refreshing, mellow, soft, strong taste, no peculiar smell.
  • hroma Beer chroma is the depth of the color of the beer, which is mainly determined by the malting process, but it is also related to the mashing and fermentation process, and is one of the routine testing items for beer.
  • Alcohol content, original wort concentration

Get a turnkey solution for craft breweries

If you are ready to open a craft brewery, you can contact us. Micet Craft’s engineers will provide you with a list of craft brewery equipment and related prices. Of course, we can also provide you with professional turnkey brewery solutions, allowing you more time to focus on brewing delicious beer. Micet Craft very much hope to cooperate with you, my friend!
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