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Old 11-14-2008, 02:49 PM   #1
Monsterc
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Do Most Microbreweries Use Jacketed Fermenters?
Anyone know? Or do they just ferment at room temp?
I would think there might be more heat created during fermentation on the larger scale.

 
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Old 11-14-2008, 02:56 PM   #2
The Pol
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The ones that I have seen, which are few, are jacketed... otherwise it woud be hard to have much quality control over your product.

 
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Old 11-14-2008, 03:18 PM   #3
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Yep the couple I've been in have the fermenters jacketed then their serving tanks are in a huge refrigerator.
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Old 11-14-2008, 04:54 PM   #4
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It depends...Anchor Brewery uses open fermentors that are low and wide, about 3ft high and probably 20X15ft long/wide, and they are in a climate controlled room. I'm pretty sure they are rather unique, using old-school open fermentors with a huge surface/volume ratio to control temps.
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Old 11-14-2008, 05:09 PM   #5
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using jacketed fermenters is a lot more efficient and cost effective than cooling an entire room. Plus if you have 4 fermenters in a room, they can all be at different temps for different styles of beer.
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Old 11-14-2008, 07:42 PM   #6
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Yes, the breweries I have seen all have jacketed fermenters. Some of the ones that I have seen have a fermenter at lager temperatures right next to one at ale temperatures. The consistent temperature control and ability to vary the fermenter temperature for the style are distinct advantages.
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Old 11-15-2008, 03:39 AM   #7
Monsterc
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Quote:
Originally Posted by TwoHeadsBrewing View Post
using jacketed fermenters is a lot more efficient and cost effective than cooling an entire room. Plus if you have 4 fermenters in a room, they can all be at different temps for different styles of beer.
That's what I was wondering. If it would be more efficient. And if the glycol condenser unit is placed outside it would be even more efficient.
I've also heard of a micro reusing their wort cooling water
to to heat up their next mash.
That could really cut down on energy cost when doing back to back
batches!

 
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Old 11-15-2008, 03:41 AM   #8
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yeah jacket is the way to go. the brewery i work at we can keep fermentation temp under control then when they are done we can cold crash them to drop out more yeast. then transfer to conditioning tanks or filter them out of the same vessal.
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Old 11-15-2008, 03:04 PM   #9
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Quote:
Originally Posted by Monsterc View Post
That's what I was wondering. If it would be more efficient. And if the glycol condenser unit is placed outside it would be even more efficient.
I've also heard of a micro reusing their wort cooling water
to to heat up their next mash.
That could really cut down on energy cost when doing back to back
batches!
It's actually very common for the cooling water to go right into the HLT. I've seen this at a large number of breweries.

 
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Old 11-15-2008, 03:31 PM   #10
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All of the breweries I've toured use active cooling. Even the ones that used open fermentors had cooling lines on the underside of the vessel.
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