PROJECT
INCORPORATING COLD CHAIN
prolongs the shelf life of beer. After
the heating phase, beer needs to be
cooled again before it reaches the
bright beer tank (BBT). Ideally cooling to
3°C is sufficient.
To create the
perfect brew, they use
glycol cooling in different
areas for different
purposes.
•
Vessel cooling
After wort cooling, yeast starts to ferment
the sugars in the wort while it produces
CO 2 , alcohol and heat. Fermentation
is an exothermic reaction where heat
energy is a by-product of the metabolic
process of yeast fermentation. Therefore,
tanks (also called the conical cylindrical
tank – CCT) to regulate the wort/beer
temperature for the yeast to ferment
optimally. Too high fermentation
cooling is required on the fermentation
Heat exchanger (cold wort).
temperatures can result in off flavours like
fusel alcohol that gives a warm sensation
Aermec chiller setup.
Cold liquor tank.
COLD LINK AFRICA •
Anja van Zyl checking CO 2 and O 2 on beer in bright beer tanks.
March/April 2020
www.coldlinkafrica.co.za
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