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The Fermenting Vessels
The wort from the Copper/Hop Back is transferred to the
fermenter that is being used at 65 deg F.
All fermenters are rigorously
cleaned before use and sterilised just prior to use with Peracetic Acid. At the
paraflow compressed air (Oxygen) is added to the cold side so that there is an
adequate supply of oxygen for the yeast to use during the aerobic part of the
fermentation.
Slurried up yeast that has been "proved" with strong first
runnings is added to the wort. We are looking for a yeast count of around
10million cells/ml which is measured using a surgical haemocytometer and a
microscope. The fermentation lasts for about three days with the yeast
convereting the sugar to alcohol and at the same time producing heat and carbon
dioxide.
During
fermentation the yeast mass expands to about 4 x the initial charge. At the end
of fermentation when the specific gravity is right (about 1/4 of the starting
gravity) the excess yeast is skimmed off and the beer is cooled to 13 deg C
ready to rack into casks after another 3 or 4 days maturation.
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