2000L Cylindrically-conical Fermentation Tanks for The Fermentation And Maturation of Beer

2000L Conical Fermentation Tanks

Cylindrical cone fermentation tank, cylindrical cone fermentation tank, cone beer fermentation tank, cone fermentation tank – these are the most common names, which include the same kind of special pressure vessel at the bottom of the cone (funnel), which is designed for beer fermentation , The two stages of beer fermentation (primary rapid fermentation) and beer maturation (secondary rapid fermentation) are two stages of slow fermentation).

Wort is an intermediate beer product, made in a brewing machine, and pumped into a cylindrical conical tank immediately after the hot brewing process. Then in a cylindrical conical tank, the main fermentation of the wort is carried out under mild or no overpressure. Then the precipitated yeast is separated from the pure young beer, and the human operator uses the adjustable valve to set the required overpressure in the same tank, and then starts the secondary beer fermentation process under low temperature pressure.

Universal equipment for two stages of beer fermentation process

• Primary beer fermentation tank

• Secondary beer fermentation tank

The initial stage of the fermentation process: the main beer fermentation-which involves the conversion of most sugars into alcohol by the activity of live brewer's yeast at the fermentation temperature-depends on the type of yeast used in the range of 6°C to 12°C (Beer fermented at the bottom of the tank) or 15°C to 24°C (beer fermented on the surface of the wort) in a pressureless environment.

The second stage of the fermentation process: beer maturation-beer is slowly fermented at low temperatures under increased overpressure. Beer is naturally saturated with carbon dioxide released from beer through yeast activity. The secondary fermentation process is usually carried out at a temperature of 1 to 2°C and a pressure of about 2 bar.

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Compared with fermentation in an open fermentation tank, its main advantage is that it can well protect the fermented wort from harmful infections. Due to the closed structure, the items in the cylindrical cone tank are well protected by fermentation plugs and slight overpressure in the tank (caused by the release of carbon dioxide during beer fermentation), and are protected from infection by foreign organisms from the surrounding environment.

Compared with a simple cylindrical fermenter (with a dome at the bottom), the structure of a conical fermenter is more complicated (so the production price is higher). On the other hand, if this type of tank is used for fermentation, it will be more effective to separate the precipitated yeast from the product. There is no need to repeat multiple beer purifications (beer cleaning uses pumping products from the tank to other tanks above the surface of the yeast), ultimately reducing beer loss.

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