Conical fermenter manufacturer describes how conical fermenters work
The reason why the fermentation period of the conical tank fermentation method is short and the fermentation speed is fast is due to the hydrodynamic characteristics of the fermentation liquid in the conical tank and the results adopted by the modern beer fermentation technology.
After yeast inoculation, due to the agglomeration of yeast, the cell density of the yeast at the bottom of the tank is increased, resulting in an increase in the fermentation rate, an increase in the amount of carbon dioxide produced during the fermentation, and also due to the static pressure generated by the liquid column height of the fermentation broth. The carbon dioxide content changes gradually with the change of the liquid layer (see Table 4-3-1). Therefore, the density of the fermentation broth in the tank also shows a gradient change. In addition, due to the cooling device installed outside the conical tank, the temperature of each stage of the fermentation can be controlled artificially. . Under the influence of static pressure difference, difference in fermentation liquid density, release of carbon dioxide, and temperature difference (1～2°C) caused by the temperature drop in the upper part of the tank, the fermentation liquid in the tank produces strong natural convection, which enhances yeast and fermentation. The contact of the liquid promotes the metabolism of the yeast, greatly accelerates the beer fermentation speed, and significantly shortens the beer fermentation cycle. In addition, due to the increase of the inoculation temperature, the main beer fermentation temperature, the diacetyl reduction temperature and the yeast inoculum also help to speed up the yeast fermentation, so that the fermentation can be carried out quickly.
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