How do the big boys do Fermentation Transfer?

[Mclovin]

So there is always talk and concern of getting oxygen in and around your beer during transfer, and then the possibility of sucking sanitizer back into the vessel.

How do they handle this problem at a large brewery? I presume it would compound the problem. Never thought to ask on any of the brewery tours I have taken..

I am sure someone has the info on this.

Cheerio

 

[brandonlovesbeer]

I used to work at a local craft brewer near me. This is how they did it.

From the bottom of the fermentation chamber, the gravity pushed the finished beer through the hose (connected at the bottom, directly into the bright tank filled with CO2.

Once gravity no longer was sufficient a compressed air powered pump would do the rest.

Never touching air.

 

[passedpawn]

Here's the last brewery I visited. I don't think they were concerned about it

 

[Smellyglove]

Here's the last brewery I visited. I don't think they were concerned about it

I bet they are. After a few days in open fermentors they (as in breweries in general) transfer to closed fermentors and to the rest of fermentation there.

 

[passedpawn]

I bet they are. After a few days in open fermentors they (as in breweries in general) transfer to closed fermentors and to the rest of fermentation there.

Yea, maybe. I was kinda goofing. They did have large stainless tanks right behind me in that video.

 

[brewery_fixer]

I used to work at a local craft brewer near me. This is how they did it.

From the bottom of the fermentation chamber, the gravity pushed the finished beer through the hose (connected at the bottom, directly into the bright tank filled with CO2.

Once gravity no longer was sufficient a compressed air powered pump would do the rest.

Never touching air.

Yep, using CO2 is a huge factor and we do a lot of what’s called “press outs” by pushing the final volume of product out of the line with DAW (de-aerated water, very low ppb of dissolved oxygen). We use DAW to move product around all throughout the cellar.

 

[Grod1]

beer transfer
fermenter at 5 psi no gas going in(50F) bump temp to get ready for CIP
connect transferline(closed packed with sani) to racking arm(facing up)
open line at floor, crack line half open at tank.( no gas going in yet)
when sani spits out along with hops that filled the racking arm close transfer line back up.

bright tank is cleaned purged and up to 5 psi. start venting bright from spray ball arm.drop temp to 32F
connect to bottom (dont for get to purge airspace in between valves) when pressure is less then that of fermenter give high psi to fermenter and start transfer.
atfter transfer is above sample port open racking line full at fermenter and turn racking arm down to the hop line.
we get weekly DO reading from Iron heart canning company and we hit less the 50PPB every time. usually less then 25 total dissolved oxygen in the can!
better then the alchemist they say

we do not use DAW we use c02 for everything.