Beer keg fermenter Fundamentals
After the preparation of wort, cooling, adding yeast, transported to the fermenter, began to ferment. The traditional process is divided into pre-fermentation and post-fermentation, were carried out in different fermentors, the popular practice is to conduct a fermentation in a tank. Pre-fermentation is mainly the use of yeast to transform maltose in wort into alcohol (ie, the anaerobic respiration of yeast), after fermentation is mainly to produce some flavor substances, to eliminate the smell of beer and promote the maturation of beer.
Process: grinding of raw materials, gelatinization, liquefaction, wort filtration, cooking, cooling, oxygenation, into the tank fermentation.
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