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Key technology of main fermentation process
- Jul 31, 2017
- helen
- 7998
- beer fermentation
Key technology of main fermentation process
The main fermentation, also called primary fermentation, or fermentation, is the main stage of whole fermenting process. It means transfer the wort to the alcohol, co2 and other by product, which compose the main ingredient of beer. Now, let’s look at the key technology point for main fermentation process based on bottom fermentation of 12% wort.
1.Cool the wort to the 6℃, after part of wort enter into fermenter, add the yeast(0.5% of wort volume), then continue to add the cooled wort to make then even.
2.To add the air to wort by sanitary wort aeration device. To make the sterile air mixed evenly with the wort. The oxygen content need up to 8mg/L.
3.After the fermenter is filled to full, yeast start to reproduce. 16-20h later, wort will form a layer of white foam. In this stage, the yeast consume the oxygen largely.
4.When the oxygen is almost used up, then, the anaerobic fermentation begins.
5.After 2-3 days of fermentation, the wort temp is close to highest fermenting temp. It means the the vigorous fermentation time begins, in which stage the sugar will decrease 1.5%-2% per day. In this time, the glycol water to cool the wort is necessary to control the temp for 2-3days.
6.Then, fermenting temp decrease step by step. The sugar also decrease slowly. When the main fermentation is finished well, the temp is around 4-4.5℃, sugar content is 4.0%-4.2%.
7.In the last day of main fermentation, it is time to cool the wort sharply to make the yeast sink together in the bottom of fermenter for later secondary fermentation.
8.Collect the middle layer yeast and clean it for next batch.
This is only an example description for main fermentation, if you want to discuss it with us in detail, please kindly connect us by email.
Edited by Nicole
Sales manager of Tiantai Company
Email: [email protected]
The main fermentation, also called primary fermentation, or fermentation, is the main stage of whole fermenting process. It means transfer the wort to the alcohol, co2 and other by product, which compose the main ingredient of beer. Now, let’s look at the key technology point for main fermentation process based on bottom fermentation of 12% wort.
1.Cool the wort to the 6℃, after part of wort enter into fermenter, add the yeast(0.5% of wort volume), then continue to add the cooled wort to make then even.
2.To add the air to wort by sanitary wort aeration device. To make the sterile air mixed evenly with the wort. The oxygen content need up to 8mg/L.
3.After the fermenter is filled to full, yeast start to reproduce. 16-20h later, wort will form a layer of white foam. In this stage, the yeast consume the oxygen largely.
4.When the oxygen is almost used up, then, the anaerobic fermentation begins.
5.After 2-3 days of fermentation, the wort temp is close to highest fermenting temp. It means the the vigorous fermentation time begins, in which stage the sugar will decrease 1.5%-2% per day. In this time, the glycol water to cool the wort is necessary to control the temp for 2-3days.
6.Then, fermenting temp decrease step by step. The sugar also decrease slowly. When the main fermentation is finished well, the temp is around 4-4.5℃, sugar content is 4.0%-4.2%.
7.In the last day of main fermentation, it is time to cool the wort sharply to make the yeast sink together in the bottom of fermenter for later secondary fermentation.
8.Collect the middle layer yeast and clean it for next batch.
This is only an example description for main fermentation, if you want to discuss it with us in detail, please kindly connect us by email.
Edited by Nicole
Sales manager of Tiantai Company
Email: [email protected]
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