How much do you know about tank pressure?

After sealing the tank, the reason why the pressure of the tank does not rise?

After the tanks are sealed, the rise of the tank pressure is related to the speed and quantity of carbon dioxide production, and also to the pressure-holding conditions of the beer storage tank. Therefore, there may be the following reasons for the pressure rise of the tank after sealing:

1. Air leakage from the sealed tank mouth, valve and pipe joint, or air leakage places such as cracks and blisters in the barrel mouth and mouth cover;

2. The sealing time is too late, the sugar reduction is over, and the carbon dioxide is released too much, and the post-fermentation gradually stops, and the required amount of carbon dioxide cannot be produced;

3 When serving beer, the number of fermentable sugars or yeast cells in the beer liquid is too small, or the serving temperature is too low, the post-fermentation is not vigorous, and the amount of carbon dioxide produced is slow and small;

4 When the pressure reaches the specified tank pressure or after overpressure, the pressure release rate of carbon dioxide is too fast or excessive, resulting in a sharp decrease in tank pressure, while the rate of carbon dioxide production by fermentation is gradually slowing down;

5 The amount of beer in the beer storage tank is too small, the fermentation liquid is only 50%~60% of the tank capacity, and the post-fermentation is not vigorous, and the amount of carbon dioxide produced is insufficient.

Fermentation tanks beer equipment

When it is found that the tank pressure cannot rise, the reasons should be found out in time, the equipment leakage and other factors should be excluded, and the phenomenon that the tank pressure will not rise due to improper process operation should be corrected. For beer storage tanks with low tank pressure, the following methods can be taken to remedy:

1 If the tank pressure is low due to leakage, it can be moved to another beer storage tank with good sealing performance, and then add 5%~15% high sparkling wine;

2 If the tank pressure is low due to other reasons, 5%~15% of the fermentation liquid can be released from the fermentation tank, and then supplemented with high-bubbling wine, or the carbon dioxide discharged from other beerstorage tanks can be connected, that is, in series (several a beer storage tank with a higher pressure to maintain normal carbon dioxide tank pressure. Among these two methods, the former is mostly used shortly after drinking, while the latter is used for situations where it is not appropriate to add high sparkling wine or when the beer is long and about to mature.

After sealing the tank, the reason why the can pressure rises too fast

1 The temperature of the beer is high, the number of yeast cells in the wine is large, the sugar content of the beer is too high, and the post-fermentation is too vigorous;

2 The sealing time is too early, and the post-fermentation is too vigorous;

3 When using the method of adding high sparkling wine, the proportion of high sparkling wine added is too high.

When the tank pressure rises too fast, the exhaust should be carried out in time. When exhausting, care should be taken not to exhaust too fast, and do not close the exhaust valve after exhausting to the specified tank pressure at once, but try to maintain the exhaust speed and production The speed of carbon dioxide is balanced under the specified tank pressure. The exhaust can be connected in series with several post-fermenters with slightly lower tank pressure to maintain the buffer during exhaust. In addition, attention should be paid to controlling various factors that may cause the tank pressure to rise too fast.