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Characteristics and fermentation method of beer fermenter
Jun 05 2024
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beer fermenter is a container that provides a good environment for a specific biochemical process. For some processes, it is a closed container with a precision control system; For other simple processes, it is an open container, sometimes even as simple as only one opening, which can also be known as an open fermenter.
beer fermenter Features:
The equipment is usually placed outdoors. Sterilized fresh wort and yeast enter the tank from the bottom; When fermentation is most vigorous, use all cooling jackets to maintain a suitable fermentation temperature. The refrigerant is mostly glycol or alcohol solution, and ammonia (direct evaporation) can also be used as the refrigerant; CO2 gas is discharged from the top of the tank. The tank body and lid are equipped with manholes, and the tank top is equipped with pressure gauge, safety valve and glass sight mirror. The bottom of the tank is fitted with a purified CO2 gas-filled tube. The tank body is equipped with a sampling tube and a thermometer nozzle. The outside of the equipment is wrapped with a good insulation layer to reduce the loss of cold energy.
beer fermenter fermentation method:
"One-pot fermentation" is that the whole fermentation process is carried out in a conical tank, and the pre-fermentation and post-fermentation are not strictly divided, and the production time is shorter than the traditional process method. The specific operation method is simple to share.
Common Lager fermentation process operations:
The inoculation temperature of Lager fermentation is generally 6-10℃, and the maximum fermentation temperature is 12℃. The time from inoculation to canning is about 5-7 days. Seal the can when the sugar level drops to 3.8-4.2°P. After the pressure rises, the tank pressure is maintained at 0.12MPa, the temperature rises to 12℃, and the tank is kept for 5-7 days to reduce diacetyl.
After that, the temperature is cooled down to 5 ° C, kept for a day, and then cooled down to 0 ° C. The cooling rate is different in different stages, at the 12℃-5℃ stage, the cooling rate is 0.3℃/h, and at the 5℃-0℃ stage, the cooling rate is 0.1℃/h. The after-ripening stage of Lager fermentation is usually 5-7 days.
Common fermentation process operations:
Ayr fermentation inoculation temperature is generally 16-18℃, higher than Raga inoculation temperature, its maximum fermentation temperature can reach 20-23℃. The time from inoculation to canning is about 1-1.5 days, which is relatively short. Similarly, when the sugar content drops to 3.8-4.2°P, the tank is sealed, the tank pressure is maintained at 0.12-0.15MPa after the pressure rises, and the temperature is kept at 20 ° C and timed for 5-6 days to reduce diacetyl.
The cooling link of Ayr fermentation is also lowered to 5℃, stayed for one day, and then cooled to 0℃. At the stage of 20℃-5℃, the temperature is cooled at a rate of 0.3℃/h, and at the stage of 5℃-0℃, the temperature is cooled at a rate of 0.1℃/h. The beer is ripe when stored at low temperature for 5-7 days. Lager generally ferments at 8-12 ° C and Eyre at 16-20 ° C. In addition, pay attention to winter temperature control.
Controlling different fermentation temperatures has its own advantages and disadvantages. When low temperature fermentation is used, the byproducts produced by yeast during fermentation are less, the beer tastes better, the foam condition is good, but the fermentation time is long. With high temperature fermentation, the fermentation speed of yeast is fast, the fermentation time is short, and the equipment utilization rate is high, but more by-products are generated and the beer taste is poor.
Fermentation pressure: Lager fermentation pressure is generally controlled at 0.12MPa, Ale beer 0.15MPa. The fermentation pressure mainly depends on the final taste requirements of the product, the higher the pressure, the lower the temperature of the liquor, the more fully the carbon dioxide is dissolved, the stronger the killing force of the beer will be, the foam is rich and lasting.
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