Should we have cold room for beer fermentation or maturing?
Our standard configuration supply 2-3 times bigger glycol water tank than brewhouse. Some customers mentioned the local city water temperature is lower (about 23 degree). They can use enough city water to cool the wort firstly, then use cold room or small cooling system for wort cooling, fermentation or maturing, does it suitable?
Our idea is to keep standard configuration, you know the wort need to be cooled from over 100 celsius degree to about 10 celsius degree within 40 minutes, it is good for producing better quality beer. Also beer fermentation,it will need different fermentation temperature in different stage due to brewing different kinds of beer.
But for the cold room, the temperature setted is same. Then all the fermenters will be cooled with same temperature.
If we have glycol unit, the temperature can set according to your demands.
(There have temperature gauge on the control unit, each fermenter/bright tank will supply solenoid valve and temperature sensor). When the actual temperature is higher than setted, the solenoid valve will open and start cooling the temperature to setted. There have big flexibility than cold room cooling. Then it also will be better to cooling the bright tank for maturing with glycol unit.
Yes, also some brewmasters prefer to have cold room for the brewhouse.
They will put bright tank in cold room and mainly use the bright tank as serving tanks, or they will use the cold room to cool the beer after filled. The temperature can stay same stage.
If you also have the intention, it is OK to have one cold room.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
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