Fermentation vessels cylindroconical

As a result of their superiority in terms of yeast handling, when compared to traditional fermenters, cylindroconical fermentation vessels may be used as yeast propagators. 

In the early 1970s open fermentors and the continuous fermenting systems were found to be obsolete. The batch process was going to survive, and many new fermentor constmctions appeared. The cylindroconical fermentor seemed to be the preferred solution for both a single- and a combi-vessel fermentation system, ie, fermentation and 1 agering in the same vessel (Fig. 11). 

For conventional rectangular open fermenters, the distance between opposite cooling walls should not exceed about 5 m (16 ft), assuming that the depth is not greater than 2 75 m (9 ft). Any increase in these measurements requires additional cooling surfaces - as a vertical panel or series of tubes just below the wort surface [22]. It has been suggested that similar requirements may apply to very tall vessels. Thus with a cylindroconical vessel of 4-2 m (13 8 ft) diameter of 1640 hi (1000 brl), it was noted that the beer was warmer at the central axis than nearer the walls, despite vigorous convection currents [23]. 

Cycle times hr) for 3000 hi 1800 brl) cylindroconical vessels single vessel system for fermentation and maturation of ale versus two vessel system [23]... 

The most popular system of top fermentation uses a single vessel, which until recently was usually open, but now enclosed vessels have tended to oust them. In very deep vessels such as cylindroconical fermenters, the yeast forms little top crop and is mainly harvested at the base. However with open vessels and the more shallow enclosed fermenters, the yeast rises to the top of the beer at the end of fermentation and is either removed by suction or by skimming. The method is therefore called the skimm ng system . If during the fermentation, the beer is fed by gravity from one vessel to another, the method is called a dropping system . 

Figure 20.2 Installation of dual-purpose outdoor (a) and indoor (b) cylindroconical vessels (CCVs) suitable for fermentation and lageiing. (1) Servicing platform. (2) Tank dome with fittings. (3) Insulation. (4) Cleaning in place inlet and spray ball. (5) Cooling zone for lagering. (6, 7) Cooling zones for fermentation. (8) Cone cooling zone. (9) Cone base. (10) Distribution panel with connection pipes. (11) Multi-way valve block.

Boulton, C. A., Wilson, C., Peters, A., Wright, J. (2005). An investigation into the distribution of viable yeast and temperature variation in cylindroconical vessels during fermentation. NUrnberg Hans Carl Fachverlag. 

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