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What is closed fermentation?
Historically, the development of fermentation vessels has been closely related to the development of
What is closed fermentation?
What is closed fermentation?
Historically, the development of fermentation vessels has been closely related to the development of brewing methods and techniques. The earliest beers were probably fermented in animal skin bags and carved wooden bowls. From the early Sumerian and Egyptian civilizations (around 4000 BC), from where we have the first written records of brewing. The containers used were ceramic jars resembling amphoras, which could be several hundred liters in size. For thousands of years, these ceramic jars have been the fermentation and storage vessels for most beers (and wines as well).
Closed fermentation tank
Closed fermentation is the practice of fermenting beer in airtight vessels, allowing the carbon dioxide produced during fermentation to escape, but preventing outside air from contacting the fermenting wort. Closed fermentation is the method most commonly used by American homebrewers, and some traditional British and Belgian breweries (and some American microbreweries) use open fermentation, in which the fermenters are open to the air.If the fermentation vessel is not sealed properly, there is a risk that the beer will become contaminated. While it's not guaranteed to spoil, the results are likely to be fine. It's also possible that, if you mess with the seals now, you might accidentally introduce uncontrolled contamination.
Modern fermentation tank
Modern breweries still use conical tanks. A possible next step in process development is the introduction of continuous fermentation with immobilized yeast. The latest developments in these tank technologies involve the mechanical mixing of fermented beer (by recirculation by pumping from the bottom to the top), as well as advanced control systems in the sense that what may be called "accessories" to the tank automatically measure and control the progress of the fermentation.Many British breweries maintain the tradition of open fermentation. They believe the method has a positive impact on yeast health and beer flavor. In Bavaria, open fermentation is sometimes used to produce white beer and occasionally lager. Many brewers out there believe that open fermentation tends to produce more intense aromas in white beers than closed fermentation.
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