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-   -   Yeast immobilization: magic beans of fermentation (http://www.homebrewtalk.com/f163/yeast-immobilization-magic-beans-fermentation-404698/)

slickfish 05-02-2013 12:01 AM

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Here's a pic of the lager beads.

Norselord 05-07-2013 07:40 PM

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Consider the attached diagram

1) Fermenter with two hose barb attachment and airlock
2) peristaltic pump sized to provide calculated flow and pressure to 3-5
3) column with alpha amylase beads
4) column with beta galactosidase
5) column with yeast beads

-- column dimensions based on contact time, reaction rate, ability of beads to withstand flow stresses

Optional inline columns: filtering, nutrient, dry hop column, or maybe even a UV disinfection column.

Thought experiment -- if a combination of flow and column dimensions allow for a single pass, is it possible to produce a continuous flow of beer at the end of the process. This may require maintaining a volume in the 1st tank between a certain minimum/maximum level through periodic additions of fresh wort. Potential advantages to continuously brewed beer are the reduction or process down-time and cost of sanitation, a consistency of beer over a long period of time...

Just spit balling here...

GrogNerd 12-17-2013 12:09 PM

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Attachment 166510

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