Fermentation/Conditioning Vessels

Fermentation is the conversion of carbohydrates to alcohols under anaerobic conditions. After the wort is cooled and aerated – usually with sterile air – yeast is added to it and fermentation begins. It is during this stage that sugars from the malt are converted into alcohol and carbon dioxide and the product can be called beer for the first time.

Fermentation happens cylindro-conical fermentation vessels (CCVs,) which have a conical bottom and a cylindrical top. The cone's aperture is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cone's apex can be simply flushed out of a port at the apex.

Key Features

• Duplex stainless steel – Scale resistant

• Unique thermoplate technology cooling jackets

• Conditioning tanks with anti-vacuum / pressure

• Relief valves

• Full CIP system