Introduction
Beer fermenting:
There are three main fermentation methods, warm, cool and wild or spontaneous.
Fermentation may take place in open or closed vessels.
There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle.
Fermenting ways
Warm-fermenting:
In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F),
while the yeast used by Brasserie Dupont for saison ferments even higher at 29 C (84 F) to 35 °C (95 F).
They generally form a foam on the surface of the fermenting beer,
as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this,
they are often referred to as “topcropping” or “topfermenting”– though this distinction is less clear in modern brewing with the use of cylindro-conical tanks.
Generally, warmfermented beers are ready to drink within three weeks after the beginning of fermentation,
although some brewers will condition them for several months.
Cool fermenting:
Lager is beer that has been cool fermented at around 10C (50 F), compared to typical warm fermentation temperatures of 18 °C (64 F).
It is then stored for 30 days or longer close to the freezing point,
and during this storage sulphur components developed during fermentation dissipate.
Function | Wort Fermentation |
Tank Capacity | 1000L (+25% Headspace minimum) |
Interior Shell | SUS304 full welded; TH=4mm |
Exterior Shell | SUS304 full welded; TH=2mm |
Insulation | Polyurethane; TH=100mm |
Glycol Jacket | Dimpled plate on cone and side |
Manway | Manhole on waist(Top mounted for special request) |