Cellar tanks

In the large tied houses or big independent pubs the installation of the so-called beer drive system, ie, beer suppHed by tankers to relatively big cellar tanks combined with sophisticated beer dispensing systems, has been used successfully. The beer drive system might be seen as an alternative to the pub breweries or something which happened prior to the pub brewery period. 

Some breweries deliver pasteurized beer, similar to that dispensed into kegs, in tanker wagons directly to the point of sale. The beer is pumped through a hose from the wagon into cellar tanks in the inn cellar. Such cellar tanks (usually about 8 hi or 5 brl) may be aluminium or stainless steel and may be equipped with cleaning-in-place facilities and also with means of maintaining constant pressure. Other cellar tanks of similar size are of mild steel construction and the beer is filled into a disposable plastic bag which acts as a liner to the tank. In such tanks, the beer may be emptied from the bag by applying gas pressure (usually air) within the top of the tank upon the plastic bag. It is not normal to use tank beer systems unless the beer within the tank is likely to be held for 4 days or less. 

Steel vessels with plastic bag inserts of the type described. The vessels are carried on a flat-bed wagon to the inn where the vessels are emptied by pumping the beer to cellar tanks. The advantage of delivery- and cellar-tank beer systems for large inns is the labour saving at both the brewery and the inn. 

Some parts of an oil and gas drilling site that could be considered confined spaces include well cellar, tanks, hoppers, trenches, ponds or impoundment areas. 

Careful records must be kept to enable verification of compHance. Each lot of wine must be traceable back to the grapes and vineyard. Tanks must be carefully gauged and the capacities recorded on them. If the wine is to be labeled "estate botded," not only must the wine be fermented, processed, and bottled by the state winery at thein Hsted address, but the vineyard must also be owned or controlled by that winery. Other label terrninology, subject to some further intricacies, are "produced," ie, fermented 75% or made into a different class of wine "prepared," "vinted," or "cellared," ie, subjected to ceUar processing or aging without changing the class of wine "blended," ie, combined at the stated address, wines (probably purchased) of the same class and type and "botded" or "packed" by the stated winery. 

Gear casings can be small, since their oil reservoirs can be sited remotely. In most rolling mills, for instance, oil cellar houses storage tanks, pumps, heat exchangers and filters. 

The process of fermentation gives off heat, and the tanks may need to be cooled with chilled water coils, with jackets, or by cooling the cellar in which the tanks are located. When fermentation is complete, many beers are now pasteurized, in the same manner as milk (see Section 17.1). The beer is then cooled to just above freezing, filtered and left to age . Before final bottling, kegging or canning it will undergo a fine filtration to improve the clarity. 

Organoleptic Analysis. Laboratory checks must be made to test all blends and fining prior to the actual operation in the plant. Rechecks of the finished tank by organoleptic and chemical analyses after the operation is completed in the cellar are the only good way to ensure that... 

In California, temperatures of the secondary fermentation range from 10° to over 25° C in different wineries. Cool, slow fermentations are preferred by some, and warm, quick fermentations by other wineries. Bottle-fermented processors commonly chill the cuvee to 10°-15° C before bottling. One cellar is temperature controlled to 10°-13°C and another at 18° C. Other cellars are naturally cool summer and winter. Unfortunately, a few cellars are not temperature-controlled or well-insulated, and the temperaures can vary from 10° C in winter to as high as 22° C in summer. Bulk wine processors may or may not chill the cuvee before fermenting in insulated tanks. Most do not chill during fermentation and report temperaure increases of 3°-8° C (theoretical is about 3° C). 

Upon completion of fermentation, the wine is transferred to storage tanks for settling and, after the first racking, is clarified by fining or centrifuging. In handling the white and rose table wines, they are maintained at cooler cellar temperatures to preserve the fermentation bouquet. 

For the secondary fermentation (maturation), the young beer is stored in the storage cellar for 1-2 months at a temperature of 1-2°C. The top fermentation proceeds at higher temperatures of 18-25°C. Therefore, the fermentation period is shortened to 2-7 days. A secondary fermentation may take place in both, tanks or bottles. Top... 

Widespread application of precast products such as manholes and handholes, prefabricated cellars or stockrooms, pipes, permanent forms, trenches, gutter covers, terrazzo tiles and panels, sinks, washstands, bathtubs, septic tanks and machine tool structures [84]... 

Once the sanitation cycle has been completed, all surfaces must be thoroughly rinsed to flush residual sanitizer and solubilized debris. Tank/hose sanitation is typically followed with citric acid rinse to neutralize residual alkali. The final rinse water should be tested for residual oxidants (Zoeck-lein et al., 1995). This may be done in the laboratory or cellar by use of kits designed for this purpose. 

Ventilate toxic metal fumes mechanically, if entering a confined space, such as inside of a mud tank, water tank, oil tanks, hoppers, sump, pit, or cellar. 

Bottom fermentation involves a primary and a secondary step. In the primary fermentation step, the cooled wort with about 6.5-18% dry mass extracted from malt ( stemwort ) is pumped into fermenting tanks, located in fermentation cellars cooled to 5-6 °C. The tanks are made of plastic-lined concrete, enamelcoated steel, aluminum or V2A steel. The wort is inoculated ( pitched ) with yeast in the form of a thick yeast slurry of Saccharomyces Carls-bergensis (0.5-11/hl) and fermented at 8-14 °C until more than 90% of the fermentable extract has been converted. The primary fermentation is completed in 7-8 days, at which point the yeast breaks , i. e., flocculates and settles to the bottom. The beer is transferred to large clean... 

Aeration and cellar temperature. The ventilation of the winery limits fermenting tank temperatures by dissipating heat. 

Exposures to H2S at concentrations as low as 600 ppm can cause death in a matter of minutes due to paralysis of the respiratory system. The gas is colorless and flammable. It is also 19% more dense than air. Therefore any H2S that leaks is likely to accumulate at a low point such as pits, trenches, enclosed well bays and cellars, sumps, the tops of floating roof tanks, buildings, shale shakers and portable containers. H2S is soluble in many liquids, including hydrocarbons. However, H2S mixed with natural gas may form a lighter-than-air mixture. In general, the fact that H2S is heavier than air is a statement that should be used with care, particularly when concentrations of the gas are low (say less than 100 ppm). 

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