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Fermenting and storage tank
Fermenting and storage tank
During fermenting, the wort is mixed with a certain amount of yeast cells. At the beginning of the fermenting process, the yeast is aerated well and subsequently fermented at a temperature that is optimum for the yeast. During subsequent storage, the yeast is harvested and the green beer is stored at a particular temperature and for a defined period depending on the type of beer.
"<table class=\"table jumo-table\" data-lexical-row-striping=\"false\"><tbody><tr dir=\"ltr\"><th dir=\"ltr\" colspan=\"2\"><p class=\"\" dir=\"ltr\"><span >Prozessdaten</span></p></th></tr><tr><td>Start temperature</td><td>5 to 6 °C</td></tr><tr><td>Maximum temperature</td><td>8 to 15 °C</td></tr><tr><td>Cooling down</td><td>4 to 5 °C</td></tr></tbody></table>"

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The best conditions for fermentation and storage

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Overview for the food industry
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Our comprehensive solution for fermenting and storage tanks
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In addition to the usual level measurement in the tank, the optimum temperature measurement and control is crucial for the yeast and fermentation, depending on the type of beer. The right temperature values must be maintained during storage as well. Pressure measurement also plays an important role in the cooling zones of the tank.
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