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How to adjust and control the fermentation temperature in conical tank?
- Apr 07, 2022
- yanan
- 7998
- best conical fermenter， conical fermenters for sale， stainless beer fermenter，
How to adjust and control the fermentation temperature in conical tank?
The regulation and control of temperature in the fermentation process of conical tank is a very important link. Whether the regulation and control of fermentation temperature is reasonable or not is not only related to the smooth progress of fermentation, but also related to the performance of yeast itself and the quality of the final product. The regulation and control of fermentation temperature should be based on wort composition, wort concentration, yeast characteristics, yeast addition, fermentation cycle, product types and other factors, combined with the specific situation of the enterprise.
According to the different temperature control in the fermentation process, the fermentation process can be divided into four stages: main fermentation stage, diacetyl reduction stage, cooling stage and wine storage stage.
(1) In the main fermentation stage, when wort was full and yeast was added, yeast began to multiply in large quantity, and then entered the main fermentation stage when the reproduction reached a certain extent.With the accelerating of hypoglycemic rate, the fermentation tends to be vigorous, the heat production increases, the temperature increases, and the conversion rate of a-acetolactate to diacetyl also accelerates. In this stage, the fermentation is vigorous, producing a large amount of CO2 and forming a concentration gradient in the tank. The concentration of CO2 in the lower part is higher than that in the middle and upper part, while the density of fermentation broth is lower than that in the middle and upper part, so strong convection is formed in the fermentation broth from bottom to top. With the main fermentation, the heating rate is gradually accelerated, so in this stage, the upper cooling zone should be properly opened, and the middle and lower cooling zones should be closed, so as to maintain the maximum temperature of the main fermentation relatively stable, and avoid the fermentation liquid temperature rising too high while ensuring the vigorous fermentation. If the fermentation is too vigorous and the temperature rises too fast, the middle cooling belt can be opened to assist cooling.
(2) Diacetyl reduction period with the progress of fermentation, when the sugar content is reduced to the specified value, the diacetyl reduction period will be changed. The specified value of sugar content in different breweries is not the same. Generally, when the sugar content reaches 90% of the fermentation degree, diacetyl reduction begins. The temperature control of diacetyl reduction period can be roughly divided into three types: first, it is 2 ~ 3 ℃ lower than the main fermentation temperature, and the reduction time of this method is longer, generally 7 ~ 10 days, the yeast is not easy to autolysis and death, and the beer taste is better; second, it is reduced at the main fermentation temperature, which does not distinguish the main fermentation from the post fermentation, and the reduction time is shorter; Third, the reduction period can be shortened to 2 ~ 4 days by the method of 2 ~ 4 ℃ higher than the main fermentation temperature. When the sugar content of fermentation broth decreased to the specified value, the cooling was turned off, and the temperature of fermentation broth naturally increased to about 12℃. At the same time, the back pressure was 0.12mpa, and the diacetyl reduction period began.
(3) During the cooling period, as the sugar content continued to decrease, when diacetyl was reduced to less than 0.1mg/l, the temperature of fermentation broth began to decrease to about 4 ℃ at the rate of 0.2 ~ 0.3 ℃ / h. Due to the slow down of fermentation speed with the decrease of fermentation temperature and the thermal convection caused by the change of temperature difference of liquor, the convection in this stage gradually changed from upward flow to downward flow. Therefore, the temperature at the bottom of the conical tank should be controlled to make the temperature at the top of the tank slightly higher than that at the bottom of the tank, so as to facilitate the convection from top to bottom, promote the sedimentation of yeast and coagulate, the clarification of liquor and the saturation of CO2. During the cooling period, the cooling rate must be slow and uniform to prevent icing.
(4) The storage period of wine includes the stage of temperature decreasing from 4 ℃ to 0 ℃ and - 1 ~ 0 ℃. The purpose of wine storage is to clarify liquor, saturate CO2, remove green taste and improve non biological stability of beer. At this stage, due to the change of liquor density and the distribution of CO2 concentration, the liquor flows slowly from downward to upward. At this time, we must effectively control the low temperature, and gradually make the temperature of the edge and the center, the upper and the lower part of the pot tend to be uniform, which is conducive to the clarification and maturity of the liquor, and is conducive to the sedimentation of yeast and impurities. During the operation, it is necessary to open the valves of the upper, middle and lower cooling zones to coordinate the cooling, so as to avoid the convection of liquor caused by the change of temperature difference, so that the precipitated yeast and coagulate can be re suspended in the liquor, which makes the filtration difficult. At this stage, the temperature should be low rather than high, and the drastic change of temperature should be strictly prevented.
If you are planning to open a brewery. TIANTAI BrewTech could help you answer your questions and supply the brewery equipment system. We supply 2-150bbl complete beer brewing brewery equipment system including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.
Refequency questions
The regulation and control of temperature in the fermentation process of conical tank is a very important link. Whether the regulation and control of fermentation temperature is reasonable or not is not only related to the smooth progress of fermentation, but also related to the performance of yeast itself and the quality of the final product. The regulation and control of fermentation temperature should be based on wort composition, wort concentration, yeast characteristics, yeast addition, fermentation cycle, product types and other factors, combined with the specific situation of the enterprise.
According to the different temperature control in the fermentation process, the fermentation process can be divided into four stages: main fermentation stage, diacetyl reduction stage, cooling stage and wine storage stage.
(1) In the main fermentation stage, when wort was full and yeast was added, yeast began to multiply in large quantity, and then entered the main fermentation stage when the reproduction reached a certain extent.With the accelerating of hypoglycemic rate, the fermentation tends to be vigorous, the heat production increases, the temperature increases, and the conversion rate of a-acetolactate to diacetyl also accelerates. In this stage, the fermentation is vigorous, producing a large amount of CO2 and forming a concentration gradient in the tank. The concentration of CO2 in the lower part is higher than that in the middle and upper part, while the density of fermentation broth is lower than that in the middle and upper part, so strong convection is formed in the fermentation broth from bottom to top. With the main fermentation, the heating rate is gradually accelerated, so in this stage, the upper cooling zone should be properly opened, and the middle and lower cooling zones should be closed, so as to maintain the maximum temperature of the main fermentation relatively stable, and avoid the fermentation liquid temperature rising too high while ensuring the vigorous fermentation. If the fermentation is too vigorous and the temperature rises too fast, the middle cooling belt can be opened to assist cooling.
(2) Diacetyl reduction period with the progress of fermentation, when the sugar content is reduced to the specified value, the diacetyl reduction period will be changed. The specified value of sugar content in different breweries is not the same. Generally, when the sugar content reaches 90% of the fermentation degree, diacetyl reduction begins. The temperature control of diacetyl reduction period can be roughly divided into three types: first, it is 2 ~ 3 ℃ lower than the main fermentation temperature, and the reduction time of this method is longer, generally 7 ~ 10 days, the yeast is not easy to autolysis and death, and the beer taste is better; second, it is reduced at the main fermentation temperature, which does not distinguish the main fermentation from the post fermentation, and the reduction time is shorter; Third, the reduction period can be shortened to 2 ~ 4 days by the method of 2 ~ 4 ℃ higher than the main fermentation temperature. When the sugar content of fermentation broth decreased to the specified value, the cooling was turned off, and the temperature of fermentation broth naturally increased to about 12℃. At the same time, the back pressure was 0.12mpa, and the diacetyl reduction period began.
(3) During the cooling period, as the sugar content continued to decrease, when diacetyl was reduced to less than 0.1mg/l, the temperature of fermentation broth began to decrease to about 4 ℃ at the rate of 0.2 ~ 0.3 ℃ / h. Due to the slow down of fermentation speed with the decrease of fermentation temperature and the thermal convection caused by the change of temperature difference of liquor, the convection in this stage gradually changed from upward flow to downward flow. Therefore, the temperature at the bottom of the conical tank should be controlled to make the temperature at the top of the tank slightly higher than that at the bottom of the tank, so as to facilitate the convection from top to bottom, promote the sedimentation of yeast and coagulate, the clarification of liquor and the saturation of CO2. During the cooling period, the cooling rate must be slow and uniform to prevent icing.
(4) The storage period of wine includes the stage of temperature decreasing from 4 ℃ to 0 ℃ and - 1 ~ 0 ℃. The purpose of wine storage is to clarify liquor, saturate CO2, remove green taste and improve non biological stability of beer. At this stage, due to the change of liquor density and the distribution of CO2 concentration, the liquor flows slowly from downward to upward. At this time, we must effectively control the low temperature, and gradually make the temperature of the edge and the center, the upper and the lower part of the pot tend to be uniform, which is conducive to the clarification and maturity of the liquor, and is conducive to the sedimentation of yeast and impurities. During the operation, it is necessary to open the valves of the upper, middle and lower cooling zones to coordinate the cooling, so as to avoid the convection of liquor caused by the change of temperature difference, so that the precipitated yeast and coagulate can be re suspended in the liquor, which makes the filtration difficult. At this stage, the temperature should be low rather than high, and the drastic change of temperature should be strictly prevented.
If you are planning to open a brewery. TIANTAI BrewTech could help you answer your questions and supply the brewery equipment system. We supply 2-150bbl complete beer brewing brewery equipment system including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.
Refequency questions
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