|Fermentation and maturation process-the second stage of beer production|
The brewing of hot wort is the first stage of the beer production cycle, followed by the second stage, called fermentation. Wort fermentation is a manifestation of beer yeast metabolism. After pumping the wort from the brewing room into the fermentation vessel, the yeast is added to the wort immediately after the wort has cooled to the fermentation temperature.
The main task of brewer's yeast in the primary fermentation stage is to convert part of the sugar in the wort into alcohol. At the set fermentation degree, the fermentation process is interrupted (not 100% sugar conversion). The so-called young or draft beer is pumped into another tank, where the continued fermentation process is less intense, but at a lower temperature and higher pressure, while the beer is carbonated with carbon dioxide. This part of the fermentation process is called beer maturation-secondary fermentation.
Copper fermentation tank
|Two main beer fermentation technologies|
The design and construction of primary beer fermentation tanks vary by technology. In our craft brewery, we use the two most common fermentation technologies. These technologies can be used in a brewery or in combination to produce beer of different types and sensory characteristics.
The bottom fermentation of beer
The open-air fermentation and bottom fermentation style of beer includes all bottom-fermented beer using yeast. Most of the world's production is bottom fermented beer, including Czech beer Pilsner. For example, it also includes Dortmund, Bock, Marzen and many more beers called Lagers.
The bottom yeast fermentation is carried out at a temperature of 6-12°C for 6-12 days. The beer is kept at low temperatures for a month or more, which ensures the dispersion of the sulfur compounds produced during the primary fermentation process.
Fermentation tank open fermentation technology is mainly used to produce beer using bottom yeast. It is particularly convenient to collect brown foam from dead yeast in the final stage of fermentation, which is a prerequisite for making high-quality beer with traditional taste. Unfortunately, the open fermentation technology is definitely not suitable for the production of upper-fermented beer, because the air entering the active yeast on the surface of the fermented wort often causes the beer to be contaminated by undesirable organisms.
For small breweries, the main beer fermentation in open barrels-this is an important marketing asset, this is a strong argument. The yeast foam of various colors of beer in the fermentation stage is one of the main attractions for all visitors to craft breweries.
In modern breweries, cone-shaped tanks are mainly used for bottom and top fermentation of beer. Although the quality of closed-tank fermentation beer cannot reach the quality of open-can beer fermentation, economic benefits are the decisive reason for small breweries to abandon traditional fermentation technology.
Stainless steel fermentation tank
Top fermentation of beer
The beer style based on the top fermentation of the cylindrical cone fermenter includes all beers that use Pasteur yeast. This style includes beer such as Ale, Porter, Stout, Altbier, Trappist or wheat beer. The top fermentation process takes place at a temperature of 15-24°C and usually lasts 3-9 days.
In most cases, the surface of fermented beer will float with foam caused by the rising of carbon dioxide and active yeast. This is why these beers are called top-fermented beers. The primary fermentation of these beers usually takes about three weeks, and in some cases it may mature for several months. Yeasts gather into communities (they may be several meters in diameter), live on the surface of the wort and produce carbon dioxide. The higher fermentation temperature makes the final beer more floral. The top fermented beer has different tastes, and we can often find exotic aromas (lilac, banana, grep, etc.) in it, although the brewer does not add such ingredients to the beer. All this is caused by top fermentation.
The best type of fermentation vessel for bottom fermentation is a closed cylindrical conical tank. The main reason for closed fermentation in the tank is that the top-fermented beer is susceptible to contamination of yeast foam by foreign organisms in the surrounding environment. Another reason is that the fermentation and maturation of beer can be controlled in a universal fermentation tank, and all closed tanks are easy to clean and disinfect.
500L Copper wine making equipment
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