|Calculate the size of the fermenter|
The main indicator that determines the effective volume of the fermentation vessel is the planned daily wort output. This means the amount of wort we brew in 24 hours in a brewing day. We usually don't brew wort every day-sanitize the brewery at least one day in the week.
Rule: We choose the next fermentation vessel with a volume that is close to higher based on the amount of wort in the batch per day.
Example: We plan to produce three batches of 2.5 HL wort in one brewing day in the brewery. 3 x 2.5 = 4.5 HL. We need a fermentation vessel with a capacity of at least 4.5 HL. We do not have a 4.5HL container in the type series, so we chose a 5HL container.
The calculated effective volume of the fermenter is used for both the main fermentation of beer and the maturation of beer, because we always pump the entire volume of the primary fermenter into a secondary fermenter.
|Calculate the number of fermentation tanks|
Among the indicators that determine the number of primary fermentation fermentation tanks, there are the main fermentation time of the wort per batch and the number of brewing days that will occur during this time.
Rule: The number of containers for the main fermentation must be at least as many as the number of days in the main fermentation period. The type of fermentation vessel is selected according to the fermentation type of the selected beer (CCT cylindrical cone tank or OFV open fermentation tank is suitable for all bottom-fermented beers or CCT is used for all top-fermented beers).
Example: We plan to produce top-fermented beer once a week, the main fermentation time is 6 days, and the bottom-fermented beer twice a week, the main fermentation time is 12 days. Therefore, we only need one fermentation vessel to produce the first bottle of beer, because we plan to brew only one day during the 6-day fermentation time. In contrast, when making the second bottle of beer, there are 4 days of brewing time in the 12-day fermentation time, so we need 4 fermentation tanks. For the first beer, we need Cylindrical Conical Tank (CCT) or Open Fermentation Tank (OFV). For the second type of beer, we can only choose Cylindrical Conical Tank (CCT), because it is not recommended to ferment this type of beer in an open container. Our brewery requires a total of 5 fermentation tanks for main fermentation, and the volume is calculated as above. The recommended fermenter combination for primary fermentation is: 1 piece OFV + 4 pieces CCT or 5 pieces CCT for two beers.
Notes: The recommended fermentation duration is the main part of each recipe for the selected type of beer. The actual time of the main fermentation may be more or less than one or two days, which is due to the influence of various factors such as the vitality of the yeast, the quality of the malt, the atmospheric pressure, and the ambient temperature. In fact, for each batch, only the master brewer determines the termination of the primary fermentation based on the measurement results of the fermented extract by the hydrometer. Due to the above reasons, we recommend that the calculation time for the main fermentation is at least two days longer than the prescribed time for the recipe. In practice, this usually means that we recommend leaving an extra fermentation vessel in the brewery as a spare.
|Parameters of primary beer fermentation||Beer fermented on tank bottom||Beer fermented on wort surface|
|Fermentation temperature||From 6°C to 12°C||From 18°C to 24°C|
|Pressure in the tank||From 0.0bar to 0.2bar||From 0.0bar to 0.2bar|
|Time of the beer fermentation||From 6 to 12 days||From 3 to 9 days|
|Fermentor type||CCT, OFV||CCT|
Stainless steel cone fermentation tank
|Second fermentation of beer-mature calculated number and type of fermentation tank|
Among the indicators that determine the number, size, and type of beer ripening containers are the recommended ripening period (lie) of the produced beer, the daily brewing volume of wort, and the number of days that occur during this period.
Rule: The number of containers used for beer maturation in the brewery must be at least enough to allow all batches of beer to be matured at the same time.
The type and shape of the aging container is not very important, but they must be able to use pressure regulating equipment to keep the beer at the set pressure during the aging process. They are cylindrical conical tanks, vertical curing cylindrical tanks and horizontal curing tanks. All these tanks are different types of beer production tanks used in the second or two stages of the beer production cycle.
Example: We plan to produce top-fermented beer once a week. The recommended maturity period is three weeks, and the bottom-fermented beer is produced twice a week. The recommended maturity period is nine weeks. This means that for the first bottle of beer, you need 3 mature cans to mature all batches at the same time, and for the second bottle of beer, you need 18 mature cans (2 x 9). Therefore, the total demand for fermentation tanks used by the brewery for beer maturation is 3 +18 = 21 beer maturation tanks.
Note: For special hard beer, it is recommended that the beer mature time is several months. Equipping the brewery with mature containers for the production of strong beer means that the brewery needs a large number of mature tanks. This is usually not necessary, as the demand for hard beer in restaurants is usually not great. In practice, this extreme is resolved in winter. When the consumption of low-alcohol beer decreases, mature tanks reserved for basic varieties can be used (the brewing plan is temporarily reduced to half of the production volume) to produce more special beer alcohol. The maturation process is only carried out in the tank during the necessary weeks, when it is not necessary to use them for the usual summer pale beers. Put the special beer into the stainless steel barrels stored in the cold storage room and continue the maturation process. Therefore, empty mature tanks can be used for new batches of beer. Due to the long service life of beer with more alcohol content, these winter special kegs can be provided for all the rest of the year, when mature tanks are used to produce the usual types of weaker beers.
|Parameters of secondary beer fermentation||Beer fermented on tank bottom||Beer fermented on wort surface|
|Fermentation temperature||From 1°C to 2°C||From 1°C to 5°C|
|Pressure in the tank||From 0.8bar to 1.5bar||From 0.8bar to 1.5bar|
|Maturation time for the 10° beer||From 14 to 21 days||From 10 to 14 days|
|Maturation time for the 12° beer||From 30 to 60 days||From 21 to 30 days|
|Maturation time for the 14° beer||From 60 to 120 days||From 60 to 90 days|
|Maturation time for the 16° beer||From 120 to 180 days||From 90 to 120 days|
|Fermentor type||CCT, MBTVI, MBTVN, MBTHI, MBTHN||CCT, MBTVI, MBTVN, MBTHI, MBTHN|
Copper distillation system
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