Lesson 6 - Design of Fermentation Vessels
This unit began with the principles that underpin fermentation. This lesson now explores how these are put into practice. It covers how fermentation vessels must be designed to suit the behaviour of the yeast strain being used, as well as the nature, scale, and sophistication of the processes available.
Lesson Information
Pre-requisite Knowledge:
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Fermentation Principles (Fermentation/Lesson 2)
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Fermentation and Beer Flavour (Fermentation/Lesson 4)
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Yeast Properties (Yeast/Lesson 6)
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Yeast Management (Yeast/Lesson 8)
Learning Outcomes:
By the end of this lesson you should be able to:
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Identify the range of materials used for fermentation vessels.
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Understand how the behaviour of different yeast strains influences fermenter design.
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Describe and illustrate the most commonly used fermentation vessels.
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Discuss the economics which underpin the choice of type, capacity, and number of fermentation vessels for different brewing scenarios.
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Explain why cylindroconical fermenters are the most popular choice of vessel.
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Describe the processes of wort cooling and oxygenation and explain how the major fermentation variables are used to control these processes.
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Discuss the principles that underpin continuous fermentation and describe some examples of commercial systems using free and immobilised yeast.