Secondary fermentation and storage of beer

Many beer drinkers think that beer, after fermentation, is already drinkable. Well, strictly speaking, it is but this is not to be recommended. Every brewer presumably has experienced what happens when beer is drunk soon after main fermentation. Disregarding the taste “experience”, other undesirable effects may also make themselves felt. For these reasons, beer has to undergo secondary fermentation and storage. This part of Brewing 101 deals with this very subject.

White Labs, a yeast and fermentation supplies company serving the beer, wine and distilling industries, announces the opening of a new Tasting Room at its San Diego headquarters.

A new lubricant generation for glass bottles on steel belts

Conveyor lubrication makes a significant contribution to the efficiency of operations in the bottling hall. Although the focus here is placed primarily on line efficiency, the possibilities of conserving resources should not be ignored. The special characteristics associated with the combination of glass bottles on steel do not allow for a completely dry method of conveyor lubrication without additional cleaning. Ecolab is now presenting a solution which combines maximum water savings with hygienic and efficient line management.

Perfection lies in simplicity

A new generation of full crate inspection systems offer a high level of flexibility in terms of application and user-friendliness, with reduced mechanical and sensor requirements. An innovative process uses a camera and a line laser that counters the disadvantages of current systems.

At the Brau Beviale 2010, the focus was on fermented and non-fermented beverage bases that make new and distinct beverage concepts possible, taking into account not only organic and fermentation technologies, but also extraction and emulsion.

Yeast quality in the cone of cylindroconical tanks

It is generally assumed that yeast cropped from a tank is a qualitatively uniform culture. However, the small number of investigations carried out indicates that there may be major fluctuations within a cone. In order to get further insights, yeast samples were taken during yeast cropping at different points in time in two commercial breweries and investigated in terms of the physiological condition of yeast and quality of yeast beer.

Modern packaging machine for beer multipacks

Consumers seem to make impulse purchases when buying beer now more than ever before. Consumer behavior of this kind can therefore be significantly influenced by product presentation. Understanding this, Brouwerij Haacht, founded at the end of the 19th century as a subsidiary of a dairy in the Brabant area of Flanders, has decided in favor of a high performance packaging machine manufactured by Smurfit Kappa Herzberger Papierfabrik. With this machine, numerous variations in packaging are possible, from open cluster to closed wrap styles.

Non-returnables now available at Oettinger

Cost leadership, ultra-affordable pricing, a complete range of products and (inter)national distribution are the four cornerstones on which the Oettinger company has been built. Doing without media advertising and costly packaging is part of the overall concept. The first non-returnables glass line has recently been commissioned at the headquaters in Oettingen. The line will mainly produce for export and was manufactured and installed by the Krones AG.

Improved control of yeast pitching rate using the AberTM Yeast Monitor – financial implications

In order to produce consistent fermentation performance and controlled beer quality, it is essential that yeast stocks are managed in such a way that variability in physiological condition is minimal. Providing that this is accomplished and there is adequate control of other important variables such as wort composition and oxygen concentration, fermentation performance is governed, in a large part by the yeast pitching rate. It follows that procedures that lead to precise and repeatable control of yeast pitching rate will result in consistent fermentation performance (2, 3).

Bottle conveyers and plant output – Part II

The first part of this contribution (Brauwelt International 22 (5) 332, 2004) dealt with interrelationships between individual parameters of bottle conveyers affecting filling capacity and with calculations required to determine the number of conveyer and buffer times. In the second part, an overview is given on the layout of bottle conveyers, together with equations for calculating buffer zones.

Use of brewery kieselguhr and features of dewatering same

Use of kieselguhr for beer filtration has been widespread for over 100 years in breweries, and experience has been gained in its handling. Disposal of spent guhr is subject to waste regulations. This field report describes dewatering of spent kieselguhr using an automatic filter press supplied by Larox and the advantages associated with same.