The principle of filling beer into conical fermenter
Due to the large volume of fermentation tank, which can be full filled by few batches. So filling the wort into tanks normally adopt the method batch to batch, the filling time need to be controlled within 20 hours.
The yeast reproduction will produce certain heat after wort into fermentation tanks, which result in tanks temperature rise. So the wort cooling temperature should follow the principle from lower to higher, then reach to the process demand temperature of full filling. Normally the temperature of full filling control lower at around 2℃than prime fermentation temperature. The temperature of full tank will influence yeast proliferation speed; hypoglycemic rate, fermentation period directly. The full tank temperature over lower, temperature rising time will delay longer naturally, the yeast proliferation is slow at initial which not good for fermentation faster, thus the fermentation degree is lower; the full tank temperature over higher, yeast proliferation over fast at initial, hypoglycemic rate too large which result in yeast lower metabolic function due to lack of enough nutrition, thus influence the reduction of Diacetyl as well as CO2 producing and saturation after tanks closing, and result in beer taste and foam performance degradation.
Edited by Derrick
Sales Manager in Tiantai Company
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