Darwin award wrote:I'm not sure I understand, where are the slanted plates? Are they in the wash? Only way I know to enhance separation is usage of some kind of flocculant
or spinning it up in a centrifuge....I don't bother with either....I just wait
mudsta wrote:In the commercial industry we use conical shaped fermenters (with dump valve on bottom) and cooling.
This speeds up the process, helps to settle yeast in layers and is easy to remove for reuse.
Jacketed/double skin fermenters normally have seperate cooling on the cone for targeted yeast management
mudsta wrote:However when it comes to fermentation speed the taller the tank the faster the fermentation, this is because the height creates a convection current moving the yeast up the centre and down the sides.
The Australian major lager brewers use tall fermenters (in relation to diameter) with a conical base as its the fastest.
Yeah? I haven't found much scientific evidence either way (anecdotal evidence suggests opposing things) which is why I wanted to run a test. But thanks for the info, it's interesting to know. Have you done any tests yourself?
mudsta wrote:Yeah? I haven't found much scientific evidence either way (anecdotal evidence suggests opposing things) which is why I wanted to run a test. But thanks for the info, it's interesting to know. Have you done any tests yourself?
If your experiments yield ground breaking results, be sure to let Weihenstephan in Germany know.
They will be interested as they have been brewing since the year 1040 and have their own university.
mudsta wrote:Yeah? I haven't found much scientific evidence either way (anecdotal evidence suggests opposing things) which is why I wanted to run a test. But thanks for the info, it's interesting to know. Have you done any tests yourself?
If your experiments yield ground breaking results, be sure to let Weihenstephan in Germany know.
They will be interested as they have been brewing since the year 1040 and have their own university.
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