Characteristics and fermentation methods of beer fermentation equipment

Beer fermentation equipment 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 having only one opening, which can also be commonly known as an open fermentation tank.

Features of fermentation equipment:

This equipment is generally placed outdoors. Sterilized fresh wort and yeast enter the tank from the bottom; when fermentation is most vigorous, all cooling jackets are used to maintain a suitable fermentation temperature. The refrigerant is mostly ethylene glycol or alcohol solution, and ammonia (direct evaporation) can also be used as a refrigerant; CO2 gas is discharged from the top of the tank. There are manholes on the tank body and the tank cover, and a pressure gauge, safety valve and glass sight glass are installed on the tank top. A purified CO2 inflation pipe is installed at the bottom of the tank. The tank body is equipped with a sampling tube and a thermometer pipe. The outside of the equipment is wrapped with a good insulation layer to reduce the loss of cold.

Fermentation method:

"One-Tank Fermentation" means that the entire fermentation process is carried out in a conical tank, without strict division between front and back fermentation, and the production time is shortened compared to the traditional process method. The specific operation method is simply shared.

Common lager fermentation process operation:

The yeast 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. When the sugar content drops to 3.8-4.2°P, the can is sealed. After the pressure rises, the tank pressure is maintained at 0.12MPa. After the temperature rises to 12℃, it is maintained and counted for 5-7 days to reduce diacetyl.

After that, the temperature is cooled down to 5℃, and it is maintained for one day, and then cooled down to 0℃. The cooling rate varies in different stages. In the 12℃-5℃ stage, the temperature is cooled at a rate of 0.3℃/h, and in the 5℃-0℃ stage, the temperature is cooled at a rate of 0.1℃/h. The after-ripening stage of lager fermentation is generally 5-7 days.

Commonly used ale fermentation process operation:

The inoculation temperature of ale fermentation is generally 16-18℃, which is higher than the inoculation temperature of lager. Its maximum fermentation temperature can reach 20-23℃. It takes about 1-1.5 days from inoculation to canning, which is a shorter time. The canning is also sealed when the sugar content drops to 3.8-4.2°P. After the pressure rises, the tank pressure is maintained at 0.12-0.15MPa. After the temperature rises to 20℃, it is maintained and timed for 5-6 days to restore diacetyl.

The cooling stage of ale fermentation is also to drop to 5℃, stay for one day, and then cool down to 0℃. In the 20℃-5℃ stage, the temperature is lowered at a rate of 0.3℃/h, and in the 5℃-0℃ stage, the temperature is lowered at a rate of 0.1℃/h. After being stored at low temperature for 5-7 days, the beer is mature. Lager is generally fermented at 8-12℃, and ale is 16-20℃. In addition, attention should be paid to the control of winter temperature.

Controlling different fermentation temperatures has its own advantages and disadvantages. When low-temperature fermentation is used, yeast produces fewer by-products during the fermentation process, the beer tastes better, and the foam is in good condition, but the fermentation time is long; when high-temperature fermentation is used, the yeast ferments faster, the fermentation time is shorter, and the equipment utilization rate is high, but more by-products are produced, and the beer tastes worse.

Fermentation pressure: The fermentation pressure of lager beer is generally controlled at 0.12MPa, and that of ale beer is 0.15MPa. The fermentation pressure mainly depends on the final taste requirements of the product. The higher the pressure and the lower the temperature of the beer, the more fully the carbon dioxide dissolves, the stronger the beer's mouth-watering power will be, and the foam will be richer and lasting.