OPEN FERMENTATION VATS
The traditional brewery cellar technology is based on historically proven method of slow fermentation of young beer in open fermentation vats and the maturation of beer in closed lager tanks at moderate pressures. In this manner, in Central Europe, beer has been manufactured for at least 150 years.
Although in the past 50 years the traditional method of slow fermentation, bottom- fermented beer was replaced by the modern concept of a brewery cellar, the production of beer in closed cylindrical-conical tanks, lately there is again a shift to a proven classic open fermentation technology.
The concept of a brewery cellar with cylindrical-conical tanks instead of open fermentation vats has distinct advantages that make it particularly preferred for large breweries, in contrast the classical concept has several essential characteristics, that make it particularly popular for microbreweries and restaurant microbreweries. Among the main ones it´s lower cost, simple operation, and the possibility of convenient collection of so-called “quilt” , it is layer of dead yeast , which presence in the beer leaves an unpleasant sour – bitter tinge.
But for small breweries there is one advantage of the technology of open fermentation, for the big breweries completely irrelevant. And that is the opportunity to show intermediate of the beer production in different phases . Who ever visited as a tourist a microbrewery, in his mind remains the memory of a bathtub full of young beer, which is covered by a layer of foam of interesting structure and colors. Looking at beer at the stage of primary fermentation is simply fascinating, and that is the most important. The operator of a small brewery can boast before the guests. The view of the hall full of stainless steel closed tanks definitely cannot replace that experience.
The disadvantage of primary fermentation in open fermentation vats is the inappropriateness of this technology for production of top-fermented beers, as active
fermenting yeasts are through foam easily contaminated by undesirable organisms
from the surroundings. This technology can be bypassed only by very sterile environment in which top-fermented beer is fermented separately from other beers.
We produce and deliver with our breweries open fermentation vats cooled by glycol or ice water that circulates in the duplicators of fermentation vessels. Optionally, you can supply the fermentation vats fitted with a hinged lid, which increases the resistance of fermenting beer from contamination.
We produce open fermentation vats in several standard product lines
Our wide range of produced open fermentation vats allows you to select the optimum tank dimensions as layout space.
We also produce the open fermentation vats other than the standard sizes . We can customize almost any tanks spatial dispositions and needs.
Optional accessories : We recomend to install a pop-up lid with side seams for fermenting vats optionally – a greater protection against contamination wort during cleaning of adjacent beer fermentation vessels.