BEER AND WINE FERMENTERS: CRUCIAL GEAR FOR EXQUISITE BREWS

In brewing beer, a fermenter would be something indispensable.

The container in which raw ingredients like malt, hops, and yeast ferment into changing wort into our favorite beer.

Be it a large-scale brewery or a homebrewer, selecting an appropriate fermenter becomes very crucial in order for quality beer to come out.

In this article, we’ll look at what beer fermenters are, how they work, and their types.

THE SCIENCE OF FERMENTATION IN BEER AND WINE

Although yeasts are utilized in both beverage manufacturing processes, the process of fermentation itself varies.

In both processes, yeast is used, transforming sugars into alcohol, but the manner and environmental conditions under which this takes place may be considerably different.

In brewing, most fermentations of beer are at lower temperatures than those of wine.

Two main divisions in beer fermentation would include top-fermenting, used for ales, and bottom-fermenting, used for lagers.

The yeast designed for top fermentation does best at warmer temperatures, 60 to 75°F ideally, whereas the bottom fermenters prefer cooler temperatures around 45 to 55°F.

On the other hand, in the case of winemaking, fermentation is allowed at a relatively higher temperature of 60-85°F.

Wine fermentation may also introduce grape skins and seeds that affect flavor and color differently than it does in the fermentation of beer.

Regardless of whether it is in the brewing of beer or wine, preparation of the fermenter by holding the environment consistent with yeast activity regarding temperature, pressure, and oxygen exposure has to be taken into consideration.

TYPES OF FERMENTERS FOR BEER AND THEIR USES

There is no lack of fermenter variety, each designed to satisfy these various requirements-from the commercial brewery all the way down to the homebrewer experimenting in his garage.

Let’s take a look at some of the most common fermenters:

• Conical
• Cylindroconical (Unitanks)
• Flat-Bottom
• Open Fermentation Vessels
• Closed Fermentation Vessels
• Plastic Fermenters
• Glass Fermenters (Carboys)
• Stainless Steel Fermenters
• Wooden Barrels
• Plastic Bucket Fermenters
• Temperature-Controlled Fermenters
• Pressurized Fermenters

Each of these fermenter types has its advantages and disadvantages, discussed below.

CONICAL FERMENTER

The conical fermenter is one of the more popular fermenter designs in use today.

Due to their cone shape, it’s easy for the yeast and sediment to make its way to the bottom, where it is comparatively easy to remove it without having to transfer the beer to another vessel.

This process is called “trub separation,” which serves to enhance clarity of beer.

Conical fermenters are just the thing for those brewers who want simplicity and speed in their operation.

FLAT-BOTTOM FERMENTERS

Flat-bottom fermenters are less in complexity, often finding their use in small-scale and homebrewing applications.

The bottom of the fermenter is flat, making the separation of sediment less easy, but generally, they are cheaper compared to the conical alternatives.

These fermenters are generally fitted with racking systems which make siphoning of the beer off the trub easy.

OPEN FERMENTATION VESSELS

When open fermentation vessels are used, there is no covering on top of the fermenter, and the fermenting beer is exposed to oxygen in the air.

This can be considered more traditional methods of fermentation; however, it is less operationally used today because of the contamination risk.

Still, some brewers- mainly those who brew certain Belgian-style beers or sour ales-have sworn by the unique flavors imparted onto the beer from open fermentation.

CLOSED FERMENTATION VESSELS

Closed fermentation vessels represent the modern standard for breweries ranging from small microbreweries to giant ones.

The vessels are sealed but possess an airlock mechanism releasing the CO2 while locking out contaminants.

This approach makes the fermentation cleaner and in control, with a minimum risk of oxidation that might contribute to off-flavors in the beer.

PLASTIC FERMENTERS

Plastic fermenters are cheap, lightweight, and a good choice for a novice or homebrewer.

They’re relatively easy to work with but plastic is inherently porous and prone to scratches that can offer bacteria a home sweet home after a number of uses.

If you are working with a plastic fermenter make sure to clean and then sanitize it to prevent contamination.

GLASS FERMENTERS (CARBOYS)

The glass fermenters are also known as carboys and tend to be a favorite for home brewers, since they are nonporous.

That means glass does not scratch easily and does not hold onto odors or stains.

On the downside, glass can become very heavy and is fragile; hence, extra care is needed in handling them.

WOODEN BARRELS

Within specialty brewing, wood barrels are used fairly frequently for aging beer.

Wood is somewhat porous, which allows the beer to breathe; over time flavors within the wood are transferred into the beer, adding character and complexity.

Barrel fermentation and aging does occur within brewing of stouts, lambics and barrel-aged beers, but it’s a much slower process that requires patience.

PLASTIC BUCKET FERMENTERS

Plastic bucket fermenters are the cheapest and most accessible solutions for beginners.

These are easy to work with as they have wide openings through which the transferring of beer is easy, as is the cleaning.

Like other plastic fermenters, these tend to scratch easily, hence requiring careful use to avoid bacterial contamination.

TEMPERATURE-CONTROLLED FERMENTERS

Breweries also need temperature-controlled fermenters if they want to have full control over the conditions of fermentation.

This generally contains built-in cooling or heating elements that will enable brewers to keep temperatures within the optimum range, depending on the style of the beer.

This is mainly true for lagers, because they will need cooler temperatures in fermentation compared to ales.

PRESSURIZED FERMENTERS

Pressurized fermenters support high inner-side pressures and, therefore, allow brewers to let their beer self-carbonate in the course of fermentation.

This way, more of the volatile aromas and flavors will be retained that might have otherwise escaped.

Pressurized fermenters are useful in the making of lagers and other carbonated beers.

CONCLUSION

From flavor to clarity, everything in brewing is touched by the fermenter.

Whether simple plastic bucket fermenters or state-of-the-art temperature-controlled stainless steel units, the right fermenter can make all the difference in the quality of your beer.

Understanding strengths and weaknesses empowers a brewer to choose a fermenter that best suits his needs, thus assuring him a successful and satisfying fermentation process.