How To Guarantee All Of The Beer Is Cooled Evenly And Efficiently In A Large Fermenter

If the volume of the fermenter exceeds 3000L, the phenomenon of temperature inversion layers becomes very obvious. This means that the temperature of the top beer is higher than that of the bottom beer. At the same time, the glycol becomes warmer as it reaches the top jacket from the bottom, which will cause the temperature of the top beer to rise further. These factors are likely to affect the taste of the beer. Therefore, we will design two glycol inlets and two glycol outlets on the fermenter. In this case, the top and bottom beers will be cooled by the same temperature of glycol. In addition, a valve will be equipped at the inlet of the lower glycol. You can then manually close this valve to cool the beer at the top separately. This way you can ensure that all beers in the large fermenter are cooled evenly and efficiently. What do you think?

How is the beer transported from the fermentation tank to the bright tank?

Generally speaking, the fermenter is used for fermenting the beer and the bright tank is used for maturing the beer, so the fermented beer must be transported to the bright tank. How is the beer transported? Undoubtedly, a pump can be used for simple and convenient conveying, but it is not very suitable, because the beer may be contaminated during pumping. Here, we recommend the following method for your reference.

First, fill the fermenter with CO2 until the pressure of the fermenter is the same as the pressure of the fermenter.
Second, connect the fermenter to the brine tank.
Third, release the pressure in the brine tank. At this point, the beer in the fermenter will be pressed into the brine tank due to the pressure difference between the fermenter and the brine tank.

This way the beer can be better avoided to be contaminated.