Fermenter temperature controller for beer brew system
- Nov 16, 2021
- 64
- tiantai
Different yeasts have different ideal temperature ranges when beer fermenting for brewery factory. Yeast fermenting too warm in vessels will express unintended flavors, many of which are undesirable. Estery/banana flavors, an alcoholic flavor–these are to be avoided in normal beers and you can do that by preventing the fermentation temperature from becoming too warm in beer plant.
There are a couple of exceptions; farmhouse or Saison beers use yeast designed to ferment at higher temperatures in order to express certain flavors; if all you brew are these beers, FTC may not matter to you. Kveik yeasts (covered below) can handle extreme temps up to 95 degrees without creating off-flavors. But for the most part, most fermenting beers benefit from some sort of temperature control.
Further, temperature control works both ways. There are times you want to warm up the fermentation (a diacetyl rest, for instance), and times you want to chill the beer (crashing prior to packaging, e.g.). The more control you have, the more you can do–and the more consistent your beers will be batch to batch. If you cannot control fermentation temperature, you’ll find it difficult to reproduce beers you like. Here are ways brewers control fermentation temperature, starting at the least expensive.
Ambient Temperature Only
Many new brewers assume that ambient room temperature is fermenting wort temperature. However, yeast is exothermic, meaning the yeast produces heat while it works. Actual wort temperature during fermentation can be 5-10 degrees higher than ambient temperature; further, the higher the temp, the faster the yeast works, and the more heat generated. If the ambient temperature is low enough it may not matter much–and by low enough, I mean in the mid-to-low 60s. You won’t be able to control fermentation temp but it won’t run away on you.
Glycol Chilling Units
Glycol, which mixed with water reduces the temperature at which it freezes, is used to chill coils suspended into a fermenter. The advantage of glycol is speed and control, as the chilling is applied directly within the wort through stainless coils inside the fermenter. The better glycol chillers can handle up to four fermenters at a time;
Kveik Yeast
This last isn’t fermentation temp control but rather a way to ignore it. Kveik yeast is an ancient yeast that developed in northern European countries. It is fairly immune to high-temperature fermentation, meaning it can handle fermentations up to 95 degrees without producing typical off-flavors. While Kveik doesn’t offer the variety of strains that dry or other liquid yeasts present, it is an option for those who for whatever reasons simply cannot keep ferm temps down. When using Kveik yeast, high temperatures aren’t a bug, they’re a feature.
What do you need to start a brewery? Tiantai beer company is nano brewery, microbrewery, commercial brewery supplies.
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
There are a couple of exceptions; farmhouse or Saison beers use yeast designed to ferment at higher temperatures in order to express certain flavors; if all you brew are these beers, FTC may not matter to you. Kveik yeasts (covered below) can handle extreme temps up to 95 degrees without creating off-flavors. But for the most part, most fermenting beers benefit from some sort of temperature control.
Further, temperature control works both ways. There are times you want to warm up the fermentation (a diacetyl rest, for instance), and times you want to chill the beer (crashing prior to packaging, e.g.). The more control you have, the more you can do–and the more consistent your beers will be batch to batch. If you cannot control fermentation temperature, you’ll find it difficult to reproduce beers you like. Here are ways brewers control fermentation temperature, starting at the least expensive.
Ambient Temperature Only
Many new brewers assume that ambient room temperature is fermenting wort temperature. However, yeast is exothermic, meaning the yeast produces heat while it works. Actual wort temperature during fermentation can be 5-10 degrees higher than ambient temperature; further, the higher the temp, the faster the yeast works, and the more heat generated. If the ambient temperature is low enough it may not matter much–and by low enough, I mean in the mid-to-low 60s. You won’t be able to control fermentation temp but it won’t run away on you.
Glycol Chilling Units
Glycol, which mixed with water reduces the temperature at which it freezes, is used to chill coils suspended into a fermenter. The advantage of glycol is speed and control, as the chilling is applied directly within the wort through stainless coils inside the fermenter. The better glycol chillers can handle up to four fermenters at a time;
Kveik Yeast
This last isn’t fermentation temp control but rather a way to ignore it. Kveik yeast is an ancient yeast that developed in northern European countries. It is fairly immune to high-temperature fermentation, meaning it can handle fermentations up to 95 degrees without producing typical off-flavors. While Kveik doesn’t offer the variety of strains that dry or other liquid yeasts present, it is an option for those who for whatever reasons simply cannot keep ferm temps down. When using Kveik yeast, high temperatures aren’t a bug, they’re a feature.
What do you need to start a brewery? Tiantai beer company is nano brewery, microbrewery, commercial brewery supplies.
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
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