Fermenter cooling

Breweries. Air conditioning and the extensive use of refrigeration are necessary to provide controEed temperature in wort cooling, fermentation, storage, and final packaging of the finished beer. Sanitation and removal of carbon dioxide are important aspects of this appHcation (see... 

Other methods to achieve bitartrate stability, rarely used in the North Coast, are addition of metatartaric acid, electrodialysis, reverse osmosis, and ion exchange. Concern with potential bitartrate instability varies from winery to winery. Some enologists prefer to keep the processing of wine to a minimum. They rely solely on cool fermentation and winter storage temperatures to precipitate excess bitartrates. They trust their customers will overlook any additional bitartrate crystals that precipitate out in bottled wines. 

Shell and Tube Heat Exchangers. The shell and tube exchanger is the least practical choice for cooling fermentation media with high suspended solids. It is very difficult to maintain sterility and cleanliness. It is the easiest to plug and foul. 

Bring IV2 gallons of water to a boil. Add gypsum, malt extract, and Vz ounce of Eroica hops. Boil for 60 minutes. Turn off heat and add malto-dextrin. Transfer to the primary fermenter and bring up to 5 gallons with cold water. Pitch yeast when cool. Ferment for 2 weeks. Two days before bottling, dry-hop with 1 ounce of Cascade hops. Prime with % cup corn sugar and bottle. 

Mash-in at 122° and hold for 30 minutes. Raise temperature to 152° and hold until starch conversion. Mash-out at 168° for 10 minutes. Sparge. Bring to a boil and add 1V2 ounces of Cascade hops. Boil for 30 minutes and add 1 ounce of Cascade hops. Boil for another 15 minutes and add 1V4 ounces of Cascade hops. Boil for a final 15 minutes and turn off heat. Cool, and transfer to the primary fermenter. Pitch yeast when cool. Ferment for 19 days at 65°. Prime with % cup com sugar and bottle. 

Add grain (in a muslin bag) to 2 gallons cold water. Bring to a boil and remove grain bag at the start of the boil. Add malt extracts and Perle hops. Boil for 15 minutes and add Cascade hops. Boil for 35 minutes and add Irish moss. Boil for 8 minutes and add Hallertauer hops. Sparge with 3 gallons of cold water and collect into primary fermenter. Pitch yeast when cool. Ferment for 4 days and rack to secondary fermenter. Ferment for another 10 days and prime with IV2 cups light dry malt extract and bottle. 

Bring water treated with gypsum and malt extract to a boil. Add 1 ounce of Cascade hops and boil for 30 minutes. Add Vt ounce of Cascade hops. Boil for 15 minutes and add Irish moss. Boil for 10 minutes and add Vz ounce of Cascade hops. Boil for 5 more minutes and turn off heat. Cool, transfer to primary fermenter, and bring up to 3 gallons. Pitch yeast when cool. Ferment for 7 days at 65°. Force-carbonate with 40 psi of carbon dioxide and bottle. 

Steep grains in 1 gallon of 150° water for 45 minutes. Strain out grains and add extracts, water salts, and % ounce of Cascade hops. Steep for 10 minutes at 150°. Add Irish moss and % ounce of Cascade hops. Steep for another 15 minutes at 150° and turn off heat. Transfer to primary fermenter and bring up to 5 gallons. Pitch yeast when cool. Ferment for 3 days. Rack to secondary fermenter and ferment another 10 days. Prime with 1 Vi cups com sugar and bottle. 

Steep grains in 1V2 gallons of 150° water for 30 minutes. Strain out the grains and add extract. Bring to a boil and add 1 ounce of Perle hops. Boil for 20 minutes and add 4/s ounce of Northern Brewer hops. Boil for 40 minutes and turn off heat. Add remaining hops and let steep for 5 minutes. Cool, transfer to the primary fermenter, and bring up to 5 gallons. Pitch yeast when cool. Ferment for 10 days at 70°. Rack to the secondary fermenter and ferment for 84 days at 40°. Prime with 1 cup dry malt extract and bottle. 

Add malt extracts, honey, and blueberries. Bring to a boil and boil for 75 minutes. Turn offbeat, cool, and transfer to a primary fermenter. Rtch yeasts when cool. Ferment for 3 days at 59°. Rack to a secondary fermenter and dry-hop with % ounce of Willamette hops. Ferment for another 11 days at 59°. Prime with 1 cup corn sugar and bottle. 

The adaptation of S. uvarum to relatively low temperatures (6-10°C) certainly explains its presence in certain ecological niches northerly vineyards, late harvests, and spontaneous cool fermentation of white wines. In contrast, this strain is sensitive to high temperatures and has not been found in spontaneous fermentations of red Bordeaux wines. 

Tank temperature control systems have permitted an almost perfect regulation of the maceration temperature during fermentation. Cool grape crops and excessively cool fermenting juice can be... 

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