The beer fermentation process is a normal life activity carried out by brewer’s yeast using the fermentable substances in the wort under certain conditions, and the product of its metabolism is the desired product – beer.
Today, the editor will briefly introduce what the fermentation tank in craft beer equipment is and how it works.
Generally, beer fermentation technology can be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentation tank fermentation, continuous fermentation and high-concentration dilution fermentation. At present, cylindrical open-air conical fermentation tanks are mainly used for fermentation.
1. The inner tank is made of high-quality stainless steel material of international standard, polyurethane high-pressure foam insulation, and the outer shell adopts stainless steel polishing, matt, carbon steel, spraying and other forms according to customer requirements.
2. Adopting international beer standardized fermentation production technology, online data real-time detection, remote monitoring technology can be realized, mirror polishing inside the tank, up to ≤0.8μm, ≤0.6μm, ≤0.4μm and ≤0.2μm polishing quality standard, completely Meet the automatic control requirements of PLC automatic cleaning and disinfection system.
3. The cooling jacket of the fermentation tank also meets the technical standards of various countries in the world, and provides various jacket heat exchange methods such as Maitreya plate, arch channel, and tile channel to meet the heat exchange technology needs of different cooling media and pressures.
In addition, due to the cooling device outside the conical tank,the temperature of each stage of fermentation can be controlled artificially.
Under the driving forces of static pressure difference, fermentation liquid density difference, release of carbon dioxide and temperature difference (1~2℃) generated by the cooling of the upper part of the tank, the fermentation liquid in the tank produces strong natural convection, which enhances yeast and fermentation The contact of the liquid promotes the metabolism of the yeast, which greatly accelerates the beer fermentation speed and shortens the beer fermentation cycle significantly.
In addition, increasing the inoculation temperature, the beer main fermentation temperature, the diacetyl reduction temperature and the yeast inoculation amount are also beneficial to speed up the fermentation speed of the yeast, so that the fermentation can be carried out quickly.