Fermenter / Batch Fermentation

Question: What kind of fermenter is used to make larger.?

(Posted by: harrybeatsthemark on 2008-09-11 07:26:24)

what is your favorite beer.

Posted by: Allen B on 2008-09-11, 07:30:41

Lagers are fermented with a bottom fermenting lager yeast (Saccaromyces carlsbergenensis). These yeasts are able to ferment at lower temperatures than the top fermenting ale yeasts (Saccromyces Cervesiae). The result of this low temperature fermentation and maturation is a beer with a cleaner flavor profile (less esters, less higher alcohols) than its top fermented counterpart. The extended cold storage (lagering) also makes these beers more shelf stable than ales which explains why most of the world's beers are of the lager variety.

Posted by: KENNETH D on 2008-09-11, 07:34:33

All beers use yeast to ferment them

Posted by: oikos on 2008-09-11, 07:35:56

I use the same fermenters for lager that I do for ales. The difference is that the lager has to be kept colder. It is also more important to use a glass carboy as your secondary fermenter to avoid picking up the taste of plastic during lagering. My favorite style of beer is a lager, bock. I turned out a home-brewed double bock that starts me salivating if I just think about it. My favorite all-time is the house beer of the Orval brewery, alas, unavailable outside the abbey. Sigh.

Posted by: Brewster Goddess on 2008-09-11, 07:46:37

You do mean lager beer I trust? For material it is stainless steel. Glass is a good second choice but breaks easily. Finally a food-grade plastic will work. As for design I suggest that a cylindroconical fermentor/ fermenter is best. This is so because the shape promotes a natural circulation of the fermenting yeast and settling as well. The yeast contact with the wort ensures a through attenuation and the settling an easy method for yeast harvesting and beer clarity. The shape of the cone allows yeast to settle in a convient mass at the port which can be opened to draw off yeast leaving the beer free of excess yeast thus improving clarity and reducing off flavors introduced by the autolysis of the yest cells. Here is a good article on the subject for home brewers. byo.com/ departments/ 1681.html

Posted by: Beer Monster on 2008-09-11, 10:00:43

When asking a question you need to be clear. "Fermenter, " can mean both the yeast used to ferment bitter wort into a beer and also the vessel this fermentation is carried out in. As for yeast it is Saccharomyces cerevisiae, and Saccharomyces pastorianus formally known as, Saccharomyces uvarum, and earlier still by Saccharomyces carlsbergenensis. en.wikipedia.org/ wiki/ Beer#Yeast en.wikipedia.org/ wiki/ Saccharomyces_uvarum#Saccharomyces_uvarum As for a vessel Brewster Goddess has the best information. I have no favorite beer but I do prefer both Pilsners and Abbey ales.