brewhouse prices beer keg fermenter
The brite tank is used for carbonating the beer and the beer is then either served direct from this vessel via beer lines to the tap (commonly seen in brew pubs) or is kegged and/or bottled (as in a microbrewery). In brewpubs the number of serving tanks generally determines the number of different beers on tap.
- 100% Stainless Steel 304 Construction;
- Dimple plate jacket for glycol cooling ( cover body & bottom);
- 2” PU foam Insulation;
- Tanks designed for up to 14.7 PSI and tested at 30 PSI ;
- Inside of the tanks are polished to Ra>.22um & the outside is a brushed / Satin finish.
- Shadowless Oval Manway open inward and outward;
- CIP with Spray Ball and downtube;
- Thermometer (PT-100) in thermowell at side;
- Sample valve ;
- Bottom outlet with TC Butterfly valve;
- Adjustable legs with pads;
- Pressure Relief/Vacuum Valve Available
- Rotating Racking Arm with TC Butterfly Valve;
- Carbon Stone Available
- Extra Ferules installed per ferule 1" thru 3" sizes
- Sight Level Glass with 2 valves Installed;
- Other Manway style;
- Single Layer without jacket & insulation;
Brief description of beer barrel fermentation tank
Fermentation equipment is often referred to as the device used in the industry for microbial fermentation. The most representative is the fermenter. The fermenter on the market generally adopts a sterile system to avoid and prevent microbial contamination in the air, which not only prolongs the shelf life of the product, but also guarantees the quality and taste of the product. At the same time, sterile air breathing holes or sterile positive pressure fermentation systems will also be specially designed on the tank so that a large amount of sterile air can be continuously supplied. There are many kinds of fermenters, commonly used are bubble fermenters, mechanical stir fermentors, and airlift fermentors. If the capacity range can be divided into small, medium and large fermentation tanks, to meet the needs of different users in the market production and processing
1. Barley malt is soaked in hot water and releases maltose to form maltose juice
2. After the maltose is separated from the grain, it is boiled again and hops are added to the flavour.
3. After wort cooling, put into yeast fermentation
Yeast converts sugar juice into alcohol and carbon dioxide during the fermentation process. After the fermentation is completed, it must be stored under controlled temperature for a period of time to allow the beer to mature. After the malt is prepared and cooled, yeast is added and transported to the fermenter. Fermentation. The traditional process is divided into pre-fermentation and post-fermentation, which are carried out in separate fermenters. Now it is a popular practice to conduct one fermentation in one tank. Pre-fermentation is mainly the use of yeast to convert maltose in malt juice into alcohol (ie, anaerobic respiration of yeast). Post-fermentation is mainly to produce some flavor substances, eliminate odor in beer, and promote the maturity of beer. All craft beer is fermented from maltose (and other various sugars released from malt). Maltose is put there and is never fermented into alcohol. This fermentation process must be catalyzed by yeast.
Looking forward to your inquiry for this brewhouse prices beer keg fermenter.