5.3.1 Open fermenters
Figures 5.4 (a), (b) and (c) show stages in the evolution of traditional fermentation vessels, which are principally associated with top-fermenting yeasts. Figure 5.5 shows a photograph of square fermenting vessels. The most primitive vessel (Fig. 5.4(a)) is a shallow open coopered wooden cask which receives no attemperation other than that provided by the room in which it is housed. The vessel is mounted on legs to allow air circulation and promote cooling. Cooling is further assisted by the shallow depth and relatively large surface area. The low aspect ratio and large surface favours rapid and efficient formation of a yeast head. Vessels of this design are small by modern brewing
C02 collection main
Was this article helpful?
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.