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Brewery Setup Blog
The pressure control for conical fermenter
- Feb 18, 2017
- helen
- 7998
- conical fermenter
The pressure control for conical fermenter
Utilizing conical tank for fermenting, it without pressure at the begining. In order to emission bad taste of volatile substances. When recycle CO2 adopt slight pressure(lower 0.01-0.02MPA). In the later period of fermenting that outsight fermenting level reach 70% close the tanks. Gradually increase the pressure to 0.08MPA and mke CO2 saturate into beer. Early increase pressure result in faster yeast settlement and not good for diacetyl reduction.
Pressurized fermentation always accompany with high temperature fermentation. Though high temperature fermentation (higher 13℃) can speed up fermenting rate. But yeast proliferation strong and will produce excessive metabolic byproducts. It will influence beer quality. High temperature fermentation can avoid it by pressurized measures. To control pressurized time is important when pressurized fermentation. If early, yeast proliferate will inhibit and influence fermenting speed. If late, also will increase byproducts produce. So it is suitable to gradually increase pressure by section. Yeast inoculation without pressure, control temperature at 10-12℃. When fermenting level reach 25%-30%, gradually increase pressure to about 0.03MPA. Then increase fermenting temperature to 16℃，the pressure also increase to 0.16MPA.
Edited by Derrick
Sales Manager in Tiantai Company
Email:brewery@cnbrewery.com
Utilizing conical tank for fermenting, it without pressure at the begining. In order to emission bad taste of volatile substances. When recycle CO2 adopt slight pressure(lower 0.01-0.02MPA). In the later period of fermenting that outsight fermenting level reach 70% close the tanks. Gradually increase the pressure to 0.08MPA and mke CO2 saturate into beer. Early increase pressure result in faster yeast settlement and not good for diacetyl reduction.
Pressurized fermentation always accompany with high temperature fermentation. Though high temperature fermentation (higher 13℃) can speed up fermenting rate. But yeast proliferation strong and will produce excessive metabolic byproducts. It will influence beer quality. High temperature fermentation can avoid it by pressurized measures. To control pressurized time is important when pressurized fermentation. If early, yeast proliferate will inhibit and influence fermenting speed. If late, also will increase byproducts produce. So it is suitable to gradually increase pressure by section. Yeast inoculation without pressure, control temperature at 10-12℃. When fermenting level reach 25%-30%, gradually increase pressure to about 0.03MPA. Then increase fermenting temperature to 16℃，the pressure also increase to 0.16MPA.
Edited by Derrick
Sales Manager in Tiantai Company
Email:brewery@cnbrewery.com
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