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English Views: 28 Author: Site Editor Publish Time: 2025-11-07 Origin: Site
In modern brewing, the conical fermenter is one of the most valuable pieces of equipment for achieving consistent beer quality, efficient yeast management, and clean flavor profiles.
Connect all tri-clamp fittings, butterfly valves, and pressure relief components.
Install the thermowell and digital temperature probe.
Adjust the fermenter legs or base frame so the vessel sits level.
Ensure the bottom dump valve is tightly closed before filling.
DEGONG fermenters are equipped with glycol cooling jackets or internal coils to ensure precise temperature control.
Before filling with wort, pre-cool the tank to your target pitching temperature.
A stable range within ±0.5 °C promotes optimal yeast activity and better fermentation consistency.
Run a CIP (Clean-in-Place) cycle using alkaline detergent, followed by a rinse and sanitization step.
Verify that gaskets, valves, and clamps are all properly sealed.
Check the pressure gauge and safety valve for correct operation.
This ensures the fermenter is fully sterile and oxygen-free prior to use.
Transfer cooled wort into the DEGONG fermenter through a closed pipeline to minimize oxygen exposure.
Keep headspace minimal to reduce oxidation risks.
Aerate or oxygenate the wort as required before pitching yeast.
Monitor temperature and pressure closely using the built-in DEGONG control panel or optional PLC system.
For high-gravity ales, install a blow-off tube; for lagers or pressure-fermented beers, use a spunding valve to regulate CO₂ pressure (typically 10–15 psi).
Take samples regularly through the sanitary sampling valve to track gravity and pH.
Once fermentation is complete, open the bottom dump valve slowly to collect yeast and trub.
DEGONG’s conical design allows you to harvest healthy yeast for reuse (70–85 % viability on average).
Initiate cold crashing using the glycol system to drop temperature and clarify the beer naturally.
Use the rotating racking arm to draw clear beer above the sediment layer.
Perform a closed CO₂ transfer to a bright beer tank or directly into kegs to prevent oxidation and preserve carbonation.
Dump remaining beer and sediment.
Rinse with warm water to remove residue.
Run a CIP cycle with alkaline cleaner (e.g., caustic or PBW).
Follow with an acid rinse and sanitizing agent (e.g., peracetic acid).
Allow the fermenter to drain completely and air-dry.
After several batches, fully disassemble the fittings:
Remove valves, sample ports, and gaskets.
Inspect the racking arm, sight glass, and dump valves for buildup.
Replace worn seals to maintain sanitary conditions.
Over-tightening tri-clamps, damaging seals.
Leaving valves open during CIP cycles.
Delaying cleaning after fermentation, allowing residue to harden.
Harvesting yeast from incomplete or infected batches.
Improved efficiency: Shorter fermentation and cleaning time compared to flat-bottom fermenters.
Enhanced product quality: Reduced oxygen exposure ensures better flavor stability.
Yeast management: Easy collection and reuse of healthy yeast cultures.
Energy savings: Optimized cooling system reduces glycol and power consumption.
Scalability: DEGONG fermenters are available from 100 L to 100 BBL and can integrate with fully automated brewery systems.
Using a conical fermenter scientifically requires careful preparation, precise control during fermentation, and consistent cleaning after each batch. When equipped with DEGONG’s advanced temperature control, pressure management, and sanitary design, brewers can expect clear, consistent, and perfectly conditioned beer every time. The conical fermenter isn’t just a tank — it’s the core of a professional brewing system. By mastering its operation, you’ll unlock greater efficiency, quality, and repeatability across your entire brewing process.
