¿Por qué se congelan los fermentadores de cerveza?

During the beer brewing process, fermenters often freeze. A common phenomenon in small brewery fermentation tanks is the formation of ice on the tank as the beer cools after fermentation is complete. This will have a greater impact on beer brewing-related aspects and beer quality.

Reasons why fermentation tanks freeze

The jacket design is unreasonable

If the jacket area is too large, the cooling area will be too large. If there is too little fermentation liquid, the cooling rate is too fast, and the convection is not timely, freezing will occur.

Improper selection of temperature measurement points

Generally, a conical fermentation tank has four temperature measurement points and control points at the top, middle, bottom, and bottom. During the normal fermentation and cooling process, the upper temperature is lower than the lower temperature, making the convection in the fermenter stronger. In the later stage of fermentation, the convection of the fermentation liquid in the tank is relatively weak. and become calmer. Therefore, during the fermentation period, the temperature measurement parameters of the fermentation tank should be selected as the temperature measurement point during the safety period.

Improperly installed thermometer

If the thermometer is inserted too shallowly, the measured temperature parameter can only represent a certain local temperature and is difficult to control; if the thermometer is inserted too deep, it is easy to form a large temperature gradient, causing the fermentation liquid to freeze.

The thermometer shows an error

Thermometer accuracy is also one of the reasons why fermenters freeze. The accurate display of the thermometer ensures that the winemaker can promptly adjust the size and opening and closing of the refrigerant based on the accurate display of the thermometer. If the thermometer is off (for example, the fermenter temperature is high), the actual temperature of the wine will be too low, which will cause the fermentation liquid to freeze.

Improper operation

The temperature of the fermentation tank is achieved through the heat and cold exchange of the refrigerant. The temperature of the refrigerant is generally between -8℃ and -4℃. After the main fermentation reduction is completed, if the cooling rate is too fast, the diacetyl reduction temperature will directly drop to 0°C in the fermentation liquid. Poor convection will cause the wine liquid close to the tube wall to freeze, or the cooling time is too long during operation and the convection is not timely. , can also cause freezing.

Refrigerant temperature is unstable

The temperature of the refrigerant needs to remain stable. If the refrigerant temperature is too high or too low, it will hurt fermentation temperature control; if it is too high, it will be difficult to cool, and if it is too low, it will easily cause the wine to freeze.

Yeast is not discharged in time

If the yeast settled at the bottom of the tank cannot be drained out in time, a large amount of yeast sludge will accumulate in the tank, and the thermometer may be inserted into the yeast slurry. At this time, the temperature displayed by the thermometer is the temperature of the yeast paste. Blind cooling will cause ice to form, not the temperature of the liquid.

There is a problem with the instrument

The temperature-measuring resistors configured in the fermentation tanks of most beer companies use platinum thermal resistors and stainless steel casings. Since the fermentation tank must go through production processes such as cleaning, importing, fermentation, and filtration, the temperature of the washing liquid during cleaning is 80℃-85℃. The temperature of the fermentation liquid changes greatly during wine storage, from 0℃ to -1℃, while platinum The thermoelectric metal sleeve is prone to condensation when it encounters alternating hot and cold conditions. Insert it downward at a 45° angle so that the condensed water is not easily discharged. If the thermal resistor is immersed in a metal shell with condensed water for a long time, it will easily lead to the failure of the thermal resistor.

Fermentation tank freezing solution

Insulation: Proper insulation in the fermentation area to keep the temperature stable. Insulated walls, doors and roofs can help. Additionally, the insulation of the fermentor itself protects against extreme cold.
Heating device: Install an electric or gas heater in the fermentation room to keep the temperature constant. These heaters can be controlled using a thermostat to ensure the temperature remains above freezing.
Tank Jacket: Use a fermentation tank jacket designed for brewery tanks. They can be wrapped around the tank and adjusted to provide controlled heating.
Insulation Blanket: For outdoor fermenters, use an insulation blanket that can withstand low temperatures. These blankets cover the tank and provide more insulation.
Monitoring and alarm systems: Install a temperature monitoring and alarm system that will alert you if the temperature drops below safe levels.
Glycol Heating: If your brewery uses a glycol cooling system to control fermentation temperature, it can be reversed to provide heat when needed and prevent freezing.
Fermentation schedule adjustments: Plan your fermentation schedule to accommodate milder weather or use a more cold-tolerant yeast strain if extreme cold is expected.
Insulated tanks: If you are upgrading or expanding your brewery, consider investing in a fermentation tank with built-in insulation or a jacket designed to maintain temperature.
Recirculation: Install a recirculation system inside the fermenter to keep the beer flowing. This helps prevent localized freezing.
Emergency Shutdown Procedures: Develop and communicate clear emergency procedures for shutting down or moving beer during extreme cold conditions. This helps cut damage and product loss.
Heat exchanger: Install a heat exchanger in the glycol loop to preheat the glycol solution before it enters the fermenter. This can help maintain the desired fermentation temperature.

Summarize

Freezing fermenters can cause a host of problems that can affect beer quality and brewery operations. The specific solution will depend on the brewery’s infrastructure, budget, and the severity of the cold weather conditions. Regular monitoring of fermentation temperatures is essential to ensure that freezing problems are prevented or resolved . If you encounter these problems during the brewing process, please feel free to contact micet. We provide professional technical support and customized services for brewing equipment.

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