SU149741A1 - Continuous method of fermenting beer wort - Google Patents

Description

Continuous methods are known for fermenting wort during its overflow in a closed tank in a carbon dioxide atmosphere under pressure.

The proposed continuous method of fermenting wort as compared to the known ones allows to intensify the process of fermentation, as a result of which the duration of brewing is reduced. This is achieved by producing periodic intensive mixing of the fermenting wort with carbon dioxide accumulated during fermentation. The method can be implemented on the installation, the scheme of which is shown in the drawing.

The vertical container / rectangular shape is divided in height by horizontal partitions 2, which do not alternately reach the side wall of the container and have visors 3 bent down at an angle of 90 ° at free ends. The container / is equipped with a supply of 4 for wort and yeast, a metering device 5 for yeast and metering device 6 for wort, exhaust valve 7 with pressure gauge 8 and control pressure gauge p. In the lower part of the tank there are conical collections 10 and //, the last of which is provided with a visor 112, vi shtutsers 13 for yeast production. At the end of the tank / there is a rectangular vessel 14 with a jacket 15 for cooling, which communicates in the lower part with the cavity of tank 1. Vessel M at the level of the upper liquid layer in tank 1 has an outlet 16 for the finished beer — and fitting 17 for supplying refrigerant; downstairs is fitting 18 for refrigerant removal.

Pre-hopped sterile and cooled to a temperature of 22-10 ° wort continuously enters the tank / simultaneously with yeast in metered quantities. The first portion of the wort, displacing the yeast with yeast, gradually flows from the top to the downstream # 149741. 2 horizontal partitions 2 and thus the tank / is gradually filled upwards.

After filling to the appropriate level, the supply of wort and yeast is stopped and the fermentation process begins. The carbon dioxide basin formed at 3TOiM is collected under partitions 2, displaces fluid from under them, and after the gas pressure reaches the required value and the level under partitions decreases below the edge of the visors 3, the gas is pulled out from under partitions 2, mixing the ford vigorously mass, and falls under a leaching horizontal partition, etc. This creates an almost continuous mixing of the liquid in the direction opposite to the flow of the liquid. After the first portions are fully fermented, the beer is continuously withdrawn and the wort is supplied, and then the process is carried out continuously.

As a result of continuous turbulization of fluid, there is no loss of yeast and coagulating proteins, which makes it possible to carry out sanitary cleaning of the equipment by ordinary washing with water.

Subject invention

A continuous method of fermenting a beer wort during its overflow in a closed tank in a carbon dioxide atmosphere under pressure, characterized in that, in order to intensify the process, periodic vigorous stirring of the fermenting wort with carbon dioxide accumulated during fermentation is carried out.