ASPECTS OF FERMENTATION IN CONICAL VESSELS*

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Abstract
Cylindro-conical vessels are widely used for the fermentation of ales and lagers. These fermentors have the advantage of shorter fermentation times and they provide that measure of flexibility so necessary in breweries which produce a number of brands. It is usual to use a bottom-cropping strain of Saccharomyces cerevisiae as this results in easier yeast cropping, lower losses of bitterness and enhanced foam stabilities. Cylindro-conical vessels are not the cheapest of available fermentors but they allow the brewer to take maximum advantage of advances in technology. The fast rate of fermentation in cylindro-conical vessels can lead to the practical difficulty of controlling foam formation. However, by optimizing temperature, α-amino nitrogen concentration, yeast concentration, pressure and dissolved oxygen level the rate of fermentation and formation of foam can be controlled. The ability to control foam height allows vessel contents to be increased. The foregoing applies to both normal gravity and high gravity fermentations in which fermentation times and yeast growth values can be brought within the same ranges.

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