1000L Fermentation Tank (Craft Beer Brew Equipment)

Products Description

The fermentation system is the key link in the brewing process, which determines the good quality of wine.So choosing a good fermenter is crucial.The ferment tank is made of high quality stainless steel food grade 304 material, which conforms to domestic and international safety and health standards.Scientific cylindrical cone bottom modeling, easy to collect yeast and impurities.The inner wall is pickled and passivated to form a protective film, imported polyurethane high-pressure foam insulation, miller version cooling jacket technology, through the refrigerant heat transfer cooling, single tube single control, automatic temperature control.

Fermenting ways

Warm fermenting

In general, yeasts such as Saccharomyces cerevisiae are fermented at warm  temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F),while the yeast used by Brasserie Dupont for saison ferments even higher at 29 °C (84 °F) to 35 °C (95 °F).  They generally form a foam on the surface of the fermenting beer, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this, they are often referred to as “topcropping” or “topfermenting”– though this distinction is less clear in modern brewing with the use of cylindro-conical tanks. Generally, warmfermented beers are ready to drink within three weeks after the  beginning of fermentation, although some brewers will condition them for several months.

Cool fermenting

Lager is beer that has been cool fermented at around 10°C (50° F), compared to typical warm fermentation temperatures of 18 °C (64° F). It is then stored for 30 days or longer close to the freezing point, and during this storage sulphur components developed during fermentation dissipate.

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