After the beer has completed the primary fermentation process, we need to transfer the green beer to aseptic storage tanks for the secondary fermentation process. The transfer should take 1-3 days.
The ideal transfer method is to remove the air from the tank with water and then discharge the water with CO2 to avoid the beer from coming into contact with oxygen.
Once the green beer enters the tank, a top space of 10-15 cm should be left to facilitate the removal of air above the beer layer. If the remaining sugar content is too low for secondary fermentation, we need to add 10-20% high fermentation alcohol (about 20% fermentation). Therefore, we need to leave room for the high-fermentation wine in advance when we deliver the beer to the brewery. After 2-3 days of top fermentation, we should add the high fermentation wine and then seal the tanks for secondary fermentation.
There are two ways to get the power for delivery. 1. we can use the gravity of nature to keep the tanks at different levels. 2. by pumping the motor, but the pump needs to be sterile.
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