Author Topic: The common problems during the usage of commercial conical fermenters  (Read 1045 times)

Offline Laura Houra

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The conical fermentation tanks are widely used in most of breweries today, but there may be some problems exist because of the fermenters design, manufacture, installation etc.

1.Air leakage
The leakage is common phenomenon during the tanks manufacturing, so the strictly testing is must needed before delivery. And leakage will cause a low CO2 content in beer. The vacuum relief valve, sealing gasket etc should also being checked frequently during operation.

2.Beer frozen
There are two main reasons may cause beer frozen:
(1) the temperature of the glycol liquid is too cold. (2). The glycol jacket based on a unreasonable design. So generally the glycol water better controlled during -4~-6 degree, maximum cannot exceed -8 degree. Besides, the glycol inlet should away from the low temperature area of the big conical fermenters.

3.Bacteria Contamination
(1). The superficial area of fermentation tank is too big, so it is easily being contaminated if without reasonable cleaning.
(2). The fermenters with many outside piping connections. So please pay more attention to the cleaning and sterilization for all the ports.
(3). The feeding or aeration during fermentation may bring in the infectious microbe.

4.Instrumental error
The errors mostly shows on temperature, liquid level, pressure gauge etc. So it is better to use higher quality parts; checking and revising the instruments regularly.

Let me know freel if you have any other questions about the conical fermenters.

Tiantai Beer Equipment Co
« Last Edit: August 27, 2021, 08:03:12 PM by Laura Houra »