Fermentation vessel beer stainless steel beer fermentation tank WEMACY067
Fermentation process: (low temperature fermentation, high temperature reduction)
9 ° C wort → add yeast → natural temperature rise to 10 ± 0.5, sugar content 5.2-5.4BX temperature rise
→ natural temperature rise to 12 ± 0.5, sugar content 3.3-3.5 canning → canning temperature can be reduced to 2 ° C
for 10-12 days for 0.5 Day → Cool to -0.5 ～ -1 ℃, store the wine. After adding silica gel 2 days before filtering,
then cool to -1.5 ~ -2 ℃, and store the wine after 2 days.
Ventilation and control of fermentation
The compressed air used in the fermentation process should be sterile air.
The process of preparing sterile air can refer to the following methods:
Compressed air → degreasing, water and debris → pre-filter → sterilization filter → key station sterilization filter → sterile air
If you need to use sterile CO2, the preparation method can refer to the following:
CO2 liquefaction tank → heating gasification → pre-filter → sterilization filter → gas separation point sterilization filter → sterile CO2
Cold addition of hops during fermentation
Although the hop aroma can be well obtained before the main fermentation is finished,
it can affect the yeast's sedimentation. After the yeast is cooled and settled,
the hop oil will be dissolved, and the dissolution of hop oil will be reduced.
Dry fermentation of hops at fermentation temperature, then cool down after 5-9 days
In general, 1000L beer, about 2kg dry hops, 6L in volume, can well ensure that the content of hop oil per 0.5L of beer is 0.5-1ml.
(The hop oil content of Harrah's hops is about 0.5ml / 100g,
Add 200g hops per 100L beer, hop oil content will be guaranteed at 0.5-1mg / 100L)
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