The beer fermenter is a crucial component of beer brewing equipment. It is extensively utilized in most breweries today; however, there may be potential issues arising from the design, manufacturing, and installation of the fermenter.
There are two primary causes of beer freezing:
The glycol liquid temperature being too cold.
The glycol jacket being based on an unreasonable design.
Therefore, it is generally recommended to control the glycol water temperature between -4°C to -6°C, with a maximum limit of -8°C. Additionally, the glycol inlet should be positioned away from the low-temperature area of the large conical fermenters.
Due to the large superficial area of the fermentation tank, it is prone to contamination if not cleaned properly. Moreover, fermenters often have multiple outside piping connections, necessitating extra attention to cleaning and sterilization of all ports. Furthermore, the introduction of infectious microbes can occur during feeding or aeration in the fermentation process.
Leakage is a common phenomenon during tank manufacturing, hence thorough testing is essential prior to delivery. Leaks can result in a reduced CO2 content in the beer. It is important to regularly check the vacuum relief valve, sealing gasket, and other components for potential leaks during operation.
Errors primarily manifest in temperature, liquid level, pressure gauges, and other instruments. To mitigate these errors, it is advisable to invest in higher quality parts when purchasing your beer brewery equipment. Regular inspection and calibration of the instruments are also recommended.