Fermentation tank with side port and its operation method

Abstract

This disclosure relates to a method for fermenting wort in a fermenter, the fermenter including a bottom port and at least three side ports, the side ports being a first side port, a second side port, and a third side port, wherein the side ports are in fluid communication with each other, the method comprising the steps of: introducing wort into the fermenter through the bottom port; adding yeast to the wort; incubating the wort with yeast under conditions allowing yeast growth to obtain partially fermented wort, and pumping the partially fermented wort out of the fermenter through at least one side port and returning it to the fermenter through at least another side port.

Description

[0001] This application is a divisional application of Chinese invention patent application No. 201780027000.2, filed on May 3, 2017, entitled "Fermentation Tank with Side Port and Operating Method". Invention Field

[0002] This invention relates to a fermentation tank for reducing beer brewing time. Specifically, the invention relates to a fermentation tank with side ports and a method of operating such a tank. More specifically, the invention relates to a fluid communication unit connected to the fermentation tank with side ports. Background of the Invention

[0003] Beer brewing is a time-consuming process. Typically, the time from adding yeast to the wort to the decanting fermentation of the unbrewed beer can take approximately 200 hours or longer. Therefore, there is a strong need for methods and systems to reduce brewing time.

[0004] An example of a brewing system is described in DE 100 03 155, which uses a fermentation tank and connects it to multiple external containers. However, such a system is not very efficient, and it is impractical to have several processes occur in different locations. Invention Overview

[0005] A first aspect of this disclosure relates to a method for fermenting wort in a fermentation tank, the fermentation tank including a bottom port at the bottom of the fermentation tank and at least three side ports, the at least three side ports being a first side port, a second side port, and a third side port, wherein the side ports are in fluid communication with each other, the method comprising the following steps:

[0006] The wort is allowed to enter the fermentation tank through the bottom port;

[0007] Add yeast to the wort;

[0008] Partially fermented wort is obtained by incubating wort with yeast under conditions that allow yeast growth.

[0009] The partially fermented wort is pumped out of the fermenter through at least one side port and returned to the fermenter through at least another side port to obtain wort for further fermentation.

[0010] Preferably, the method further includes extracting wort for further fermentation from at least one side port.

[0011] The effect of the disclosed method is that the wort and yeast experience increased contact time due to the pumping as described above. Compared to conventional fermentation methods, yeast can contact the wort along a direct path, for example, from the bottom to the top of the tank and along a pipe. However, according to the disclosed method, by making at least three side ports fluidly connected to each other, the combination of paths is increased, thereby increasing the distance from the bottom to the top of the tank. Furthermore, by having at least three side ports, a flow of wort can be generated. The path from the side port and near the bottom can be a curved path and / or a path along the side wall of the fermenter. Such a path is longer than a direct path. Additionally, by having at least three side ports, a flow of wort and / or yeast can be generated, such that the yeast is forced to settle to the bottom of the fermenter.

[0012] One advantage of this invention is that the partially fermented wort can be circulated out from one side port and returned to the fermenter through another side port, while and / or later, the wort can be extracted through a third side port. Similarly, the fermented wort can be extracted through a side port before yeast harvesting is carried out or has already been carried out through the bottom port. For example, the partially fermented wort can be circulated from a first side port to a second side port. In one embodiment, the yeast cells can then settle to the bottom, ready to be harvested. However, some of the wort at the top of the fermenter can be ready to be extracted, and therefore this wort can be extracted through one of the upper side ports, such as the third side port. Extraction can be carried out while the partially fermented wort is circulating in the lower part of the fermenter. In a preferred embodiment, extraction is carried out after circulation has stopped. In any case, brewing time is significantly reduced.

[0013] Therefore, the present invention provides a method for reducing fermentation and settling time.

[0014] In a second aspect of the invention, a fermentation system for fermenting wort is provided, comprising:

[0015] A fermenter includes a bottom surface and side walls; a bottom port located in the bottom surface and configured to allow at least wort to enter the fermenter; at least three side ports, a first side port, a second side port, and a third side port located on the side walls and above the bottom surface, wherein the side ports are in fluid communication with each other; and

[0016] A circulation system is provided to provide fluid communication between the at least three side ports and is configured to allow the wort and / or partially fermented wort and / or fermented wort to circulate between the at least three side ports, thereby providing a circulation of the wort from the fermenter back to the fermenter. Preferably, the circulation system is further configured to allow the wort and / or partially fermented wort and / or fermented wort to be drawn from the fermenter through any of the side ports.

[0017] A portion of the circulation system may be a fluid communication unit responsible for providing fluid communication. In some embodiments, a portion of the fluid communication unit may be, for example, a conduit in fluid communication with a valve. Side ports may include valves, such as one-way valves and / or preferably two-way valves. In some embodiments, the fluid communication unit may be configured to control the valve, i.e., to open and / or close it. In other embodiments, the fluid communication unit or a portion thereof may be configured to remove CO2 bubbles connected to yeast cells. In wort, CO2 bubbles are connected to yeast cells, meaning they adhere to the yeast cells. In other words, the CO2 referred to here is CO2 connected to yeast cells, but not through covalent bonds. The fluid communication unit may include a vibration unit configured to generate controlled vibrations. The fluid communication unit may include a pressure unit configured to generate pressure changes within the fluid communication unit. The fluid communication unit may be a conduit connected to other conduits, thus forming a circulation system.

[0018] A separate fluid communication unit may not be responsible for regulating the wort temperature and / or pumping the wort in the circulation system and / or fermenter – this can be achieved elsewhere, such as where other piping is involved. In other words, the circulation system may include pumps and / or temperature control devices. The effect of having at least three side ports is that the wort can circulate from near the bottom surface through the first side port and return to the fermenter, allowing the wort to ferment faster than in conventional systems. Many other effects are described in further detail in the detailed description of the invention.

[0019] In a third aspect of the invention, a method according to the first aspect is provided, wherein the fermenter is a fermenter as described in the second aspect.

[0020] In a fourth aspect of the invention, a fermentation system according to the second aspect is provided, which operates by the method according to the first aspect. Attached Figure Description

[0021] Figure 1 An embodiment of the invention related to the disclosed method is shown.

[0022] Figure 2 An embodiment of the invention in relation to the disclosed fermentation system is shown.

[0023] Figure 3 Another embodiment of the invention related to the disclosed method is shown.

[0024] definition

[0025] The yeast can be any yeast strain, but is typically a yeast strain suitable for beer brewing. Several different strains used for beer brewing are known to those skilled in the art, including top-fermentation and bottom-fermentation yeast strains.

[0026] For example, yeast can be lager yeast, such as yeast belonging to *S. pastorianus*, formerly known as *S. Carlsbergensis*. Yeast can also be ale yeast, such as yeast belonging to *S. cerevisiae*.

[0027] As used herein, the term "wort" refers to a liquid extract of malt and / or a liquid extract of grain. Therefore, wort can be a liquid extract of milled malt, green malt, or milled green malt. In barley brewing, wort can be prepared by incubating a liquid extract of unmalted barley with an enzyme mixture that hydrolyzes barley components. In addition to the aforementioned malt or barley-derived extracts, wort can also be made from malt and other components (e.g., additional starch-containing material partially converted into fermentable sugars). Wort is typically obtained by pounding, optionally followed by "spraying," in a method of extracting residual sugars and other compounds from waste grains after pounding with hot water.

[0028] "Mashing" involves incubating milled malt in water. Mashing is preferably carried out in water at a specific temperature and volume. The water temperature and volume can be controlled because they affect the rate of decrease in enzyme activity derived from malt, thus significantly influencing the amount of starch hydrolysis that may occur. Protease activity may also be important, as yeast requires amino acids to grow.

[0029] Crushing can be carried out in the presence of an adjunct, which is understood to include any carbohydrate source other than malt, such as, but not limited to, barley, barley syrup, or corn or rice—as whole grains or processed products such as flour, syrup, or starch. All of the above adjuncts can be used primarily as additional sources of extract (syrup is typically applied after crushing). In breweries, the requirements for processing adjuncts depend on the state and type of adjunct used, particularly the starch gelatinization or liquefaction temperature. If the gelatinization temperature is higher than the normal maltization temperature, then the starch can be gelatinized and liquefied before being added to the malt mash.

[0030] The wort extraction typically takes place in a filter barrel, mash filter, or another device that allows water to be separated and extracted from the waste grains. The wort obtained after crushing is usually referred to as the "first wort," while the wort obtained after extraction is usually referred to as the "second wort." Unless otherwise specified, the term wort can be first wort, second wort, or a combination of both.

[0031] After spraying, the wort can be heated or even boiled. In traditional beer production, the wort is boiled along with the hops; however, wort can also refer to the wort that has not yet been boiled with hops. Wort without hops can also be called "sweet wort."

[0032] Therefore, the wort used in the method described herein can be, for example, boiled wort. Invention Details

[0033] Pumped from at least one side port to at least another side port

[0034] In one embodiment of the invention, the fermenter includes three side ports. In one embodiment of the disclosed method, the fermenter also includes a fourth side port. However, according to the disclosed method, the number of ports is not limited to only three or four, and can generally be as many as desired and / or required. The number of ports can depend on the size of the fermenter. Regarding all aspects of this disclosure, in some embodiments, the fermenter may also include a fourth side port. Although four side ports may be preferred in some embodiments, the invention is perfectly capable of being implemented using only three side ports.

[0035] The side ports on the fermentation tank can be vertically separated on the side wall. Preferably, the first port is closest to the bottom port, so the second and third ports are preferably located further away from the bottom port. Thus, when the tank is filled with wort, the first side port can be covered first, followed by the second side port, the third side port, and finally the fourth side port, or even other side ports.

[0036] Most preferably, the side ports can be vertically separated along a line on the sidewall. Placing them in a line allows the circulation system to be easily connected to the fermenter, and even allows for the design of a compact circulation system or a portion thereof.

[0037] exist Figure 1 The figure shows a portion of a circulation system including a fluid communication unit comprising four fluid communication ports, which are fluidly connected to four side ports, thereby enabling the four side ports to be fluidly connected to each other. As shown, the fluid communication unit is connected to the four side ports along a vertical line, making the fluid communication unit compact and allowing it to be easily installed onto the fermenter.

[0038] In another embodiment of the disclosed method, the method further includes the step of pumping the partially fermented wort out of the fermenter through a bottom port and returning it to the fermenter through at least one other side port. This may, for example, provide circulation of the partially fermented wort from the bottom port to a final side port, i.e., a third or fourth side port.

[0039] Based on the currently disclosed methods, there are many possible fluid communication configurations and many ways to pump the partially fermented wort. Providing at least three side ports and a bottom port allows for the flow of the partially fermented stream, thereby increasing the fermentation process. Several further embodiments with specific flow directions are described below.

[0040] In one embodiment of the disclosed method, at least one side port is a first side port and a third side port. In other words, partially fermented wort can be pumped out through both the first and third side ports. This can be, for example, when the fermentation tank is full. When the wort is introduced into the fermentation tank through the bottom port, it can initially only be pumped out from the first side port because it may not have reached the third side port yet. Therefore, initially, i.e., when the wort is introduced into the fermentation tank, even though it is not yet partially fermented, it can be pumped out through the first side port first. While this is happening, it is still possible to introduce more wort into the fermentation tank. Examples of this are... Figure 1 As shown in A. After a period of time, when the wort reaches the third side port, the wort may be able to be pumped out from both the first and third side ports. This is, for example, in... Figure 1 As shown in .B.

[0041] In the second embodiment, at least one side port is a second side port and a fourth side port. In other words, partially fermented wort can be pumped out from the second side port and the fourth side port. For example, this could be when the fermentation tank is full.

[0042] In another embodiment, at least one other side port is a second side port and a fourth side port. In other words, partially fermented wort can be pumped back into the fermenter through the second and fourth side ports. For example, this could be when the fermenter is full. Thus, pumping is possible such that partially fermented wort is pumped out from the first side port, returned to the fermenter through the second side port, pumped out from the third side port, and returned to the fermenter through the fourth side port. An example of this is... Figure 1 As shown in .C.

[0043] In yet another implementation, at least one other side port is both a first side port and a third side port. In other words, partially fermented wort can be pumped back into the fermenter through the first and third side ports. This could, for example, be when the fermenter is full. Thus, pumping is possible such that partially fermented wort is pumped out from a second side port, returned to the fermenter through the first side port, pumped out from a fourth side port, and returned to the fermenter through the third side port. An example of this is... Figure 1 As shown in .D. In such a step, partially fermented wort can be converted into fully fermented wort.

[0044] According to the disclosed method, the term "wort" can simply refer to wort, but it can also mean partially fermented wort or fully fermented wort. For example, it can depend on the process just described, in which partially fermented wort can be converted into fully fermented wort. Therefore, in some embodiments, partially fermented wort can also be understood as fully fermented wort or simply fermented wort.

[0045] As used in this article, “partially fermented wort” refers to wort that has been incubated with yeast for at least a period of time.

[0046] As used herein, the term "fully fermented wort" refers to wort that has been fermented with yeast for a sufficient period of time to achieve predetermined levels of fermentation products and / or predetermined levels of compounds consumed during fermentation. For example, wort can be considered fully fermented when a predetermined level of ethanol is reached. Wort can also be considered fully fermented when sugar levels drop below a predetermined threshold, such as when Pareto intensity is below a predetermined threshold. Wort can also be considered fully fermented when diacetyl is within specifications. Diacetyl is considered within specifications when its level is below a predetermined threshold set below a level considered off-flavor in beer. Preferably, diacetyl is considered within specifications when its level is at most 30 ppb or at most 50 ppb.

[0047] In a preferred embodiment of the method disclosed herein, reference is made to Figure 1 The steps of .A-1.D are performed in this specific order to achieve fully fermented wort.

[0048] In some implementations, the step of pumping partially fermented wort out of the fermenter through the bottom port occurs before the step of stopping the inflow of wort into the fermenter. This allows the wort to pass through the bottom port most efficiently.

[0049] In one embodiment, the method further includes the step of pumping partially fermented wort from the fermenter through a first side port and a fourth side port and returning it to the fermenter through a third side port. This step may precede pumping the partially fermented wort out through the second side port, returning it to the fermenter through the first side port, pumping it out through the fourth side port, and returning it to the fermenter through the third side port. Both steps can promote the creation of specific flows within the fermenter. As described below, this specific flow may be responsible for settling the yeast to the bottom of the fermenter. In other words, it may be responsible for accelerating the yeast settling process, thereby contributing to a faster process, such as brewing beer.

[0050] Typically, the method disclosed herein is not limited to three or four side ports; therefore, the method may also include the steps of pumping partially fermented wort from the fermenter through the first and last side ports and returning it to the fermenter through one or more side ports between the first and last side ports.

[0051] Additionally, and in connection with providing three, four or more side ports, the method may also include the step of pumping partially fermented wort from the fermenter through a first portion of the side ports and returning it to the fermenter through one or more side ports, the one or more side ports being one or more side ports adjacent to the first portion of the side ports.

[0052] As already described, pumping from one and the other side port can promote the settling of yeast cells to the bottom of the fermenter.

[0053] The process of settling yeast cells to the bottom of the fermenter can be enhanced by further removing CO2 bubbles attached to the yeast cells. This removal can be performed outside the fermenter, for example, within a fluid connection between at least two side ports. Removal can be carried out in any manner that allows for the removal of CO2 bubbles attached to the yeast, such as by subjecting the partially fermented wort to controlled vibration, for example, vibration at a predetermined frequency. By removing CO2 bubbles attached to the yeast cells, some yeast cells may acquire reduced buoyancy compared to their initial buoyancy. Therefore, some yeast cells can settle rapidly to the bottom of the fermenter. The controlled vibration can be controlled in a manner that allows vibration to be turned on and off at desired times and / or by controlling the degree of vibration.

[0054] Removing CO2 bubbles attached to yeast cells from yeast cells can alternatively and / or additionally be accomplished by controlling pressure changes that generate partially fermented wort.

[0055] In a preferred embodiment of the disclosed method, the step of pumping out at least one side port is based on the volume of partially fermented wort in the tank. For example, pumping of partially fermented wort from the first side port can be initiated when the fermentation tank is filled to one-quarter of its total volume. As another example, pumping of partially fermented wort from the first side port can be initiated when the fermentation tank is more than half full. Pumping is performed from the bottom port to one of the side ports.

[0056] In one embodiment, the side port is also in fluid communication with the bottom port. Therefore, the method may further include the steps of pumping the partially fermented wort out of the fermenter through the bottom port and returning it to the fermenter through at least one side port to mix the partially fermented wort.

[0057] The step of mixing the partially fermented wort can preferably be performed before the step of obtaining the further fermented wort.

[0058] In a preferred embodiment, the step of mixing the partially fermented wort involves pumping the partially fermented wort back into the fermentation tank via a top side port (e.g., a third or fourth side port).

[0059] Yeast harvest

[0060] In one embodiment, the method of this disclosure further includes the step of harvesting yeast from the bottom port, particularly when the yeast cells have settled to the bottom. For example, after the yeast cells have settled to the bottom, harvesting is carried out by pumping via a side port or preferably via the bottom port as described above. As used herein, the term "yeast harvest" refers to harvesting yeast during and / or after fermentation. Yeast harvesting may harvest most of the yeast cells or only a portion of the yeast cells.

[0061] Regulating and pulsating pump flow

[0062] In one embodiment of the method disclosed herein, the pumping step has an adjusted pump flow rate relative to a maximum pump flow rate. The pump flow rate can be adjusted during the method. The maximum pump flow rate can be used at different times, but is particularly useful when the fermenter is full. Similarly, an adjusted pump flow rate reduced compared to the maximum pump flow rate can be used at different times, but is particularly useful when the fermenter is partially full, i.e., when the fermenter is filled with wort or when yeast is harvested and / or when the wort is decanted as described below.

[0063] In some implementations, the pump flow rate is adjusted according to the side port being used.

[0064] In other embodiments, the adjusted pump flow rate is 1% to 100%, for example 10% to 90%, for example 20% to 80%, for example 30% to 70%, for example 40% to 60%.

[0065] For example, when pumping out from the first side port, such as when also allowing wort to enter the fermentation tank, the pumping can be adjusted to 60% of the maximum pump flow rate.

[0066] In another implementation, the pumping step is pulsed. Using pulsed pumping results in pulsating circulation, which can enhance the rapid settling of yeast.

[0067] Temperature regulation

[0068] In one embodiment, the disclosed method further includes the step of adjusting the temperature of the partially fermented wort before pumping it back into the fermentation tank. For example, the temperature can be adjusted to less than 24°C, such as less than 20°C, for example, about 14°C. For example, the temperature can be maintained in the range of 10 to 15°C. Preferably, the temperature is maintained at 14°C.

[0069] Typically, the temperature can be adjusted according to the specific yeast strain used. Therefore, it is preferable to adjust the temperature to a level that supports the growth of the yeast strain.

[0070] Generally, storage yeast strains (such as those belonging to the Pasteurella family) are best used in a temperature range of 7 to 15°C. Therefore, when the yeast is a storage yeast such as Pasteurella, the temperature can be maintained within the range of 7 to 15°C.

[0071] Generally, alfalfa yeasts (such as those belonging to the Saccharomyces cerevisiae family) are best used in a temperature range of 10 to 25°C, although some strains will not ferment actively below 12°C. Therefore, when the yeast is an alfalfa yeast, such as Saccharomyces cerevisiae, the temperature can be maintained within the range of 10 to 25°C, for example, within the range of 12 to 25°C.

[0072] Other yeast strains can be used, and those skilled in the art will be able to determine the appropriate temperature for a particular yeast strain.

[0073] Remove CO2 from yeast cells

[0074] In a preferred embodiment, the disclosed method further includes a step of removing, i.e., stripping CO2 bubbles from the yeast cells of the partially fermented wort before pumping it back into the fermenter. Preferably, this step can be activated when the fermenter is full.

[0075] Therefore, the CO2 stripping can be a step of removing CO2 bubbles attached to yeast cells from yeast cells.

[0076] Decanting

[0077] Decanting can refer to the tapping of beer; however, in this case, there may be no sediment, such as yeast, in the beer.

[0078] The method may further include the step of decanting the fermented wort after less than 100 hours, for example, less than 92 hours, for example, less than 86 hours, for example, less than 76 hours, for example, after 68 hours, for example, after 60 hours, for example, after 52 hours, and / or for example, after 48 hours. The method disclosed herein allows for obtaining fermented wort after a short period of time; therefore, the fermented wort can be decanted after a short period of time (e.g., less than 100 hours, most preferably only after 48 hours). Decanting can be performed through a side port and a bottom port, for example, respectively... Figure 1 .E and Figure 1 As shown in .F.

[0079] The method for fermenting wort according to the present invention is a rapid method for fermenting wort. Therefore, it is preferred that the entire method of fermenting wort be completed within a maximum of 90 hours, more preferably within a maximum of 80 hours, more preferably within a maximum of 75 hours, for example, within a maximum of 70 hours. The method is considered complete once the fermented wort is withdrawn from the tank. The fermented wort is preferably fully fermented, i.e., the fermented wort contains little or virtually no fermentable sugars.

[0080] Side port

[0081] In some embodiments of the disclosed system, each side port is configured to be reconfigurable between providing a cycle for the wort to leave the fermenter, providing a cycle for the wort to enter the fermenter, or not providing a cycle for the wort. This may depend on the operating method of the system or the tank described in the first aspect.

[0082] In one embodiment of the system disclosed herein, the side port is configured to provide a cycle in which the wort leaves the fermenter through a first side port and returns to the fermenter through a second side port. However, the reverse configuration is also possible.

[0083] In another embodiment, the side port is configured to provide a cycle in which the wort leaves the fermenter through a third side port and returns to the fermenter through a fourth side port. However, the opposite configuration is also possible.

[0084] In some implementations, the side ports are configured to provide a cycle in which the wort leaves the fermenter through the first and third side ports and returns to the fermenter through the second and fourth side ports.

[0085] In other embodiments, the side ports are configured to provide a cycle in which the wort leaves the fermenter through the first and fourth side ports and returns to the fermenter through the third side port.

[0086] In other embodiments, the side ports are configured to provide a cycle of wort leaving the fermenter through the second and fourth side ports and returning to the fermenter through the first and third side ports.

[0087] In a preferred embodiment, the side port is configured for decanting the fermented wort from the fermenter, preferably starting from the side port furthest from the bottom surface.

[0088] In one embodiment, the side ports are configured to be positioned above each other, preferably substantially vertically above each other. The distance between the side ports can be regular or irregular.

[0089] nozzle

[0090] In one embodiment, the side ports are fitted with nozzles, each nozzle having a nozzle opening, wherein the nozzle opening of each nozzle is different. In this way, a specific flow of partially fermented wort can be obtained. However, in an alternative embodiment, the nozzle opening of each nozzle can be the same, as this can also provide a specific flow of partially fermented wort. This specific flow is further described below.

[0091] In a second embodiment, some of the nozzles are configured to provide a flow of the wort at an angle below and / or along the horizontal plane. Some of the other nozzles may be configured to provide a flow of the wort at a substantially horizontal plane. In this way, the flow can force the yeast to settle on the bottom surface.

[0092] In a preferred embodiment, some of the nozzles are nozzles on the first side port and on the third side port. These specific nozzle positions are likely optimal for providing flow directed toward the bottom surface.

[0093] Bottom port and bottom surface

[0094] In one embodiment, the bottom port is configured to allow the wort to exit the fermentation tank. For example, this allows the fermented wort to be decanted. Alternatively and / or additionally, this embodiment may also allow partially fermented wort to be circulated from the bottom port to at least one of the side ports.

[0095] In the second embodiment, the bottom port is in direct fluid communication with the circulation system. This allows for the circulation of partially fermented wort.

[0096] In a preferred embodiment, the bottom port is configured to provide a circulation of the wort leaving the fermentation tank through the bottom port and returning to the fermentation tank through one or more side ports, preferably through a second and a fourth side port.

[0097] Most preferably, the bottom surface is a conical surface, for example, such that the wort can be guided by gravity to the apex of the conical surface. Additionally and / or alternatively, the wort can be guided by centrifugal force generated by at least some nozzles.

[0098] Therefore, the bottom port can be located at the apex of the conical surface, thus providing easy decanting.

[0099] Circulatory system

[0100] As already described, the circulation system or a portion thereof may include a fluid communication unit. However, a portion thereof may also include nozzles as previously described, although the nozzles may be located inside the fermenter.

[0101] In one embodiment, at least two of the at least three side ports include nozzles, each nozzle at an angle between 20 and 30 degrees relative to the tangent of the sidewall. This provides wort flow conforming to the sidewall profile within the fermenter. In some embodiments, at least one of the at least three side ports includes a nozzle, each nozzle at a 90-degree angle relative to the tangent of the sidewall.

[0102] In one embodiment, the circulation system is configured to control the pressure and / or flow rate of the wort circulated back into the fermenter.

[0103] In another embodiment, the circulation system and / or nozzles are configured to mix the wort in the fermenter with the wort circulated back to the fermenter. Thus, the circulation system can provide a state that stabilizes the wort in the fermenter to a state close to that of the wort circulated back to the fermenter, such as a temperature state, or temperature equilibrium can be effectively achieved using the disclosed circulation system.

[0104] Preferably, the circulation system can be configured to generate flow of the wort in the fermenter, thereby forcing particles and / or yeast cells in the wort to settle on the bottom surface. As previously mentioned, this can be due to nozzles and / or pressure and / or flow provided by the circulation system.

[0105] In this way, the yeast is forced to settle on the bottom surface due to the centrifugal force generated in the tank.

[0106] The flow already described can preferably be helical, and most preferably, the end of the helix terminates at the bottom port. The helical flow provides centrifugal force within the helix, thus providing a means to force yeast or yeast particles to settle onto the bottom surface, particularly when the bottom surface is angled, such as a conical surface. Therefore, a conical surface with helical flow provides the effect of allowing yeast particles to settle rapidly.

[0107] In some embodiments, the circulation system includes a temperature control device configured to control the temperature of the wort in the fermenter. In some embodiments, the temperature control device may be a heat exchanger. The temperature in the fermenter can be set by controlling the temperature in the circulation system rather than the temperature in the fermenter itself. Mixing may be used to ensure that the desired temperature in the fermenter is reached.

[0108] In other embodiments, the circulation system includes a CO2 control device configured to remove or strip CO2 bubbles adhering to yeast cells in the fermenter. This prevents the yeast cells from remaining buoyant in the fermenting wort.

[0109] Preferably, the circulation system may include a pumping device equipped with a controller to adjust the pump flow rate relative to the maximum pump flow rate. This ensures proper control of the wort flow rate.

[0110] Ideally, the pump flow rate is adjusted according to the side port used.

[0111] Example 1 – Beer Brewing Process

[0112] Figure 1 An implementation of the disclosed method is shown. An implementation of the disclosed system is also shown. In this embodiment, six time points in the beer brewing process are shown, namely... Figure 1 .A-1.F. The process takes a total of 68 hours, from the time the wort is put into the fermentation tank to the time the wort or beer is decanted for fermentation. Figure 1 Figure A shows the wort being fed into the fermentation tank and circulated between the first and second side ports, i.e., from the first side port to the second side port, with the pump flow rate set to 60% of the full pump flow rate. This first time point is after the process has run for 7 hours. After 20 hours, the fermentation tank is completely full, as shown... Figure 1 As shown in Figure B, the partially fermented wort is circulated through all side ports, particularly exiting from the second and fourth side ports and returning to the fermenter through the first and third side ports, at full pump flow. After 30 hours, CO2 stripping is initiated using the circulation system, as shown in Figure B. Figure 1 As shown in Figure C, the circulation system includes a temperature control device. Fermentation is complete after 41 hours, and the fermented wort is pumped out of the fermenter through the second and fourth side ports, while simultaneously returning to the fermenter through the first and third side ports, forcing the yeast to settle on the conical bottom surface, as shown. Figure 1 As shown in .D. Decanting occurred after 48 hours and 52 hours, as... Figure 1As shown in Figure E, some of the beer in the fermentation tank has been decanted. Decanting is performed here through a side port. When the beer level falls below the level where there is no side port in fluid communication with the beer, the bottom port is opened, and beer is decanted from the bottom port, which is in fluid communication with the circulation system, as shown in Figure E. Figure 1 As shown in Figure F. To completely empty the fermenter, the flow rate from the bottom port is the total pump flow rate.

[0113] Example 2 - Fermentation System

[0114] Figure 2 An example of a fermentation system according to the invention is shown. The system includes a fermenter 6, which includes a bottom surface and side walls. A bottom port is located in the bottom surface and is configured to allow at least wort to enter the fermenter. At least three side ports are a first side port 1, a second side port 2, and a third side port 3 located on the side walls. A fourth side port 4 is also included. The side ports are in fluid communication with each other and with the bottom port. A circulation system 5 is used to provide fluid communication between the four side ports and is configured to allow wort and / or partially fermented wort and / or fermented wort to circulate between the at least three side ports, thereby providing a circulation of the wort from the fermenter back to the fermenter. The circulation system is further configured to allow wort and / or partially fermented wort and / or fermented wort to be drawn out of the fermenter through any of the side ports. Figure 2 As can be seen, the side ports are perpendicularly separated on the sidewall. Furthermore, the side ports are perpendicularly separated along a line on the sidewall. At least two of the at least three side ports include nozzles, each nozzle forming an angle of 20 to 30 degrees relative to the tangent of the sidewall. Figure 2 In this context, the angle appears to be angular relative to the horizontal plane. However, the nozzles are positioned in the horizontal plane and at an angle so that they conform to the curvature of the tank. By setting this angle, the wort can flow into the tank along a curved path at an optimal trajectory. The first part of the circulation system includes a CO2 removal device 7, which is configured to remove CO2 bubbles attached to the yeast cells from the yeast cells.

[0115] Example 3 – Another process for brewing beer

[0116] Figure 3 An embodiment of the method for fermenting wort in a fermenter according to the present invention is shown. An embodiment of the disclosed fermentation system, including a fermenter and a circulation system, is also shown. Figure 3 A-3.I shows nine time points in the beer brewing process.

[0117] The process takes a total of 68 hours, which is the time from when the wort is put into the fermentation tank to when the wort or beer is decanted for fermentation.

[0118] Figure 3A shows a fermenter according to the present invention. The fermenter includes a bottom port and at least three side ports, which are a first side port, a second side port, and a third side port, wherein the side ports are in fluid communication with each other. A fourth side port is also shown. Figure 3 A further illustrates first allowing the wort to enter the fermentation tank through the bottom port. Yeast can then be added to the wort here and incubated under conditions that allow yeast growth, thereby obtaining partially fermented wort. From Figure 1 As can also be seen in A, according to the invention, the partially fermented wort is pumped out of the fermentation tank through at least one side port, and in this case, the side port is the first side port.

[0119] Figure 3 A illustrates, according to the invention, that partially fermented wort is pumped back into the fermenter through at least one other side port, and in this case, that other side port is a second side port. Figure 3 A and Figure 3 In section B, the partially fermented wort is pumped at half its maximum flow rate.

[0120] Figure 3 Figure C illustrates pumping partially fermented wort out of the fermenter through at least one side port and returning it to the fermenter through at least another side port, for both fermenting yeast cells and settling the yeast cells to the bottom of the fermenter. After 20 hours, as shown, the fermenter is fully filled, and the partially fermented wort exits through all side ports, particularly from the second and fourth side ports, and is circulated back to the fermenter through the first and third side ports, at full or maximum flow rate.

[0121] Figure 3 .D illustrates an alternative embodiment in which the CO2 removal device transitions from an inactive state to an active state. In the active state, the CO2 removal device removes CO2 bubbles connected to the yeast cells. Removal occurs within the fluid connection between the fermenter exterior and at least two side ports. By removing CO2 bubbles from the yeast cells, the yeast cells experience reduced buoyancy, thus enhancing cell settling using the CO2 removal device. The CO2 removal device can be operated by subjecting the partially fermented wort to controlled vibrations at a predetermined frequency (e.g., in the case of a tuning fork). Therefore, the controlled vibrations can be provided by a tuning fork. In other embodiments, the CO2 removal device can be operated to generate pressure changes within the fluid communication unit.

[0122] like Figure 3 As shown in A-3D, the circulation system includes a temperature control device.

[0123] Figure 3E shows the beer being decanted or extracted through the fourth side port (i.e., from the side port located at the top of the fermentation tank) after 48 hours.

[0124] Figure 3 .F indicates that beer was decanted or extracted later from a position below the fourth side port through the third side port.

[0125] Figure 3 .G indicates that beer is decanted or extracted from the second side port at a later time, from a position below the third side port.

[0126] Figure 3 .H indicates that beer is decanted or extracted from the first side port at a later time, from a position below the second side port.

[0127] Figure 3 E-3.H illustrates the sequential extraction or decanting of beer from the upper side port to the lower side port. This reduces brewing time. It can be seen that all beer is decanted after only 68 hours. In the first two decanting steps, the beer is decanted at half the maximum flow rate. In the last two decanting steps, the beer is decanted at the maximum flow rate.

[0128] Figure 3 Figure 1 shows the bottom port open, from which beer is decanted. To completely empty the fermentation tank, the flow rate from the bottom port is the full pump flow rate.

[0129] Further details can be found in the following descriptions.

[0130] project

[0131] 1. A method for fermenting wort in a fermentation tank, the fermentation tank comprising a bottom port and at least three side ports, the at least three side ports being a first side port, a second side port, and a third side port, wherein the side ports are in fluid communication with each other, the method comprising the steps of:

[0132] - Allow the wort to enter the fermentation tank through the bottom port;

[0133] Add yeast to the wort;

[0134] - Partially fermented wort is obtained by incubating wort with yeast under conditions that allow yeast growth.

[0135] - The partially fermented wort is pumped out of the fermenter through at least one side port and returned to the fermenter through at least another side port.

[0136] 2. A method for fermenting wort in a fermentation tank, the fermentation tank including a bottom port at the bottom of the fermentation tank and at least three side ports, the at least three side ports being a first side port, a second side port, and a third side port, wherein the side ports are in fluid communication with each other, the method comprising the steps of:

[0137] - Allow the wort to enter the fermentation tank through the bottom port;

[0138] Add yeast to the wort;

[0139] - Partially fermented wort is obtained by incubating wort with yeast under conditions that allow yeast growth.

[0140] - The partially fermented wort is pumped out of the fermenter through at least one side port and returned to the fermenter through at least another side port to obtain wort for further fermentation; and

[0141] - Draw out the wort for further fermentation from at least one side port.

[0142] 3. The method according to any one of the preceding items, wherein the side port is also in fluid communication with the bottom port, and the method further includes the step of pumping the partially fermented wort out of the fermentation tank through the bottom port and returning it to the fermentation tank through at least one side port to mix the partially fermented wort.

[0143] 4. The method according to Project 3, wherein the step of mixing the partially fermented wort is performed before the step of obtaining the further fermented wort.

[0144] 5. The method according to Project 3, wherein the step of pumping the partially fermented wort out of the fermenter through the bottom port and returning it to the fermenter through at least one side port is performed before the step of pumping the partially fermented wort out of the fermenter through at least one side port and returning it to the fermenter through at least another side port.

[0145] 6. The method according to any one of the preceding items, wherein the step of mixing the partially fermented wort is pumped back into the fermentation tank through a top side port, such as a third side port or a fourth side port.

[0146] 7. The method according to any one of the preceding items, wherein the partially fermented wort is pumped out of the fermenter through at least one side port and returned to the fermenter through at least another side port for further use in causing the yeast cells to settle to the bottom of the fermenter.

[0147] 8. The method according to any one of the preceding items, wherein the method includes the step of removing CO2 bubbles connected to the yeast cells from the yeast cells.

[0148] 9. The method according to Item 7, wherein the step of causing yeast cells to settle includes removing CO2 bubbles attached to the yeast cells from the yeast cells.

[0149] 10. The method according to any one of the preceding items, wherein the method includes the step of removing CO2 bubbles connected to yeast cells, and the step is performed outside the fermenter and within a fluid connection between at least two side ports.

[0150] 11. The method according to any one of items 7 to 10, wherein the CO2 bubbles are removed by subjecting the partially fermented wort to controlled vibration.

[0151] 12. The method according to any one of items 11, wherein the controllable vibration is performed at a predetermined frequency.

[0152] 13. The method according to any one of items 7 to 10, wherein the CO2 bubbles are removed by controllably generating pressure changes in the partially fermented wort.

[0153] 14. The method of any one of items 7 to 13, wherein the step of causing yeast cells to settle to the bottom of the fermenter is by further removing CO2 bubbles connected to the yeast cells from the yeast cells, said removal occurring outside the fermenter and within a fluid connection between at least two side ports by controllably generating pressure changes in the partially fermented wort.

[0154] 15. The method of any one of items 7 to 13, wherein the step of settling yeast cells to the bottom of the fermenter includes removing CO2 bubbles associated with the yeast cells from the yeast cells, said removal occurring outside the fermenter and within a fluid connection between at least two side ports by controllably generating pressure changes in the partially fermented wort.

[0155] 16. The method according to any one of the preceding items, wherein the fermenter further includes a fourth side port.

[0156] 17. The method according to any one of the preceding items further includes the step of pumping the partially fermented wort out of the fermenter through the bottom port and returning it to the fermenter through at least another side port.

[0157] 18. The method according to any one of the preceding items, wherein the method includes pumping partially fermented wort out of the fermenter through the lowest side port and returning it to the fermenter through one or more other side ports.

[0158] 19. The method according to any one of the preceding items, wherein the method comprises pumping partially fermented wort out of the fermenter through the lowest side port and returning it to the fermenter through a side port only above the lowest side port.

[0159] 20. The method according to any one of items 1 to 17 above, wherein the step of pumping the partially fermented wort out of the fermenter through at least one side port and returning it to the fermenter through at least another side port is performed as described in any one of items 18 to 19.

[0160] 21. The method according to any one of the preceding items, wherein at least one side port is a first side port and a third side port.

[0161] 22. The method according to any one of the preceding items, wherein at least one side port is a second side port and a fourth side port.

[0162] 23. The method according to any one of the preceding items, wherein at least another side port is a second side port and a fourth side port.

[0163] 24. The method according to any one of the preceding items, wherein at least another side port is a first side port and a third side port.

[0164] 25. The method according to any one of the items, wherein the step of pumping the partially fermented wort out of the fermenter through the bottom port is prior to the step of stopping the inflow of wort into the fermenter.

[0165] 26. The method according to any one of the preceding items further includes the step of pumping partially fermented wort from the fermenter through a first side port and a fourth side port and returning it to the fermenter through a third side port.

[0166] 27. The method according to any one of the preceding items further includes the step of pumping the partially fermented wort out of the fermenter through a first side port and a last side port, and returning it to the fermenter through one or more side ports between the first side port and the last side port.

[0167] 28. The method according to any one of the preceding items further includes the step of pumping partially fermented wort from the fermenter through a first portion of the side port and returning it to the fermenter through one or more side ports, the one or more side ports being one or more side ports adjacent to the first portion of the side ports.

[0168] 29. The method according to any one of the preceding items further includes the step of harvesting yeast from the bottom port.

[0169] 30. The method according to any one of the preceding items, wherein the step of extracting further fermented wort from at least one side port and the step of harvesting yeast from the bottom port are performed at least partially simultaneously.

[0170] 31. The method according to any one of the preceding items, wherein the step of extracting further fermented wort from at least one side port is initiated before or during the step of harvesting yeast from the bottom port.

[0171] 32. The method according to any one of the preceding items, wherein the pumping step has an adjusted pump flow rate relative to the maximum pump flow rate.

[0172] 33. The method according to any one of the preceding items, wherein the regulated pump flow rate is adjusted according to the side port being used.

[0173] 34. The method according to any one of the preceding items, wherein the step of pumping out at least one side port is based on the volume of partially fermented wort in the tank.

[0174] 35. The method according to item 13, wherein the adjusted pump flow rate is 1% to 100%, for example 10% to 90%, for example 20% to 80%, for example 30% to 70%, for example 40% to 60%.

[0175] 36. The method according to any one of the preceding items further includes the step of adjusting the temperature of the partially fermented wort before pumping the partially fermented wort back into the fermentation tank.

[0176] 37. The method described in Item 17, wherein the temperature is adjusted to less than 24°C, for example less than 20°C, for example about 14°C.

[0177] 38. The method according to any one of the preceding items, wherein the pumping step is pulsed.

[0178] 39. The method according to any one of the preceding items further includes the step of removing CO2 bubbles attached to the yeast cells before pumping the partially fermented wort back to the fermenter.

[0179] 40. The method according to any one of the preceding items further includes the step of decanting the fermented wort after less than 100 hours, for example after less than 92 hours, for example after less than 86 hours, for example after less than 76 hours, for example after 68 hours, for example after 60 hours, for example after 52 hours and / or for example after 48 hours.

[0180] 41. The method according to any one of the preceding items, wherein the method further comprises the step of cooling the partially fermented wort outside the fermentation tank.

[0181] 42. The method according to any one of the preceding items, wherein the entire method of fermenting wort is completed within a maximum of 90 hours, preferably a maximum of 80 hours, more preferably a maximum of 75 hours, for example, a maximum of 70 hours.

[0182] 43. The method according to any one of items 1 to 21 above, wherein the fermenter is a fermenter as described in any one of items 23 to 51.

[0183] 44. A fermentation system for fermenting wort, comprising:

[0184] - A fermenter, comprising a bottom surface and side walls; a bottom port located in the bottom surface and configured to allow at least wort to enter the fermenter; at least three side ports, namely a first side port, a second side port, and a third side port located on the side walls; and

[0185] A circulation system for providing fluid communication between the at least three side ports, and configured to allow wort and / or partially fermented wort and / or fermented wort to circulate between the at least three side ports, thereby providing circulation of the wort from the fermenter back to the fermenter.

[0186] 45. A fermentation system for fermenting wort, comprising:

[0187] - A fermenter, comprising a bottom surface and side walls; a bottom port located in the bottom surface and configured to allow at least wort to enter the fermenter; at least three side ports, namely a first side port, a second side port, and a third side port located on the side walls, wherein the side ports are in fluid communication with each other; and

[0188] - A circulation system for providing fluid communication between the at least three side ports and configured to allow wort and / or partially fermented wort and / or fermented wort to circulate between the at least three side ports, thereby providing circulation of the wort from the fermenter back to the fermenter, and the circulation system is further configured to allow wort and / or partially fermented wort and / or fermented wort to be drawn from the fermenter through any side port.

[0189] 46. ​​The fermentation system according to any one of items 44 to 45, wherein the fermenter further includes a fourth side port.

[0190] 47. The fermentation system according to any one of items 44 to 46, wherein the side ports are perpendicularly separated on the sidewalls.

[0191] 48. The fermentation system according to any one of items 44 to 47, wherein the side ports are perpendicularly separated along a line on the sidewall.

[0192] 49. The fermentation system according to any one of items 44 to 48, wherein each side port is configured to be reconfigurable between providing a cycle of the wort leaving the fermenter, or providing a cycle of the wort returning to the fermenter, or not providing a cycle of the wort.

[0193] 50. The fermentation system according to any one of items 44 to 49, wherein a side port is configured to provide a circulation of the wort leaving the fermenter through a first side port and returning to the fermenter through a second side port.

[0194] 51. The fermentation system according to any one of items 44 to 50, wherein a side port is configured to provide a cycle in which the wort leaves the fermenter through a third side port and returns to the fermenter through a fourth side port.

[0195] 52. The fermentation system according to any one of items 44 to 51, wherein the side ports are configured to provide a cycle in which the wort leaves the fermenter through a first side port and a third side port and returns to the fermenter through a second side port and a fourth side port.

[0196] 53. The fermentation system according to any one of items 44 to 52, wherein the side port is configured to provide a circulation of the wort leaving the fermenter through the first side port and the fourth side port and returning to the fermenter through the third side port.

[0197] 54. The fermentation system according to any one of items 44 to 53, wherein the side ports are configured to provide a cycle in which wort leaves the fermenter through the second and fourth side ports and returns to the fermenter through the first and third side ports.

[0198] 55. The fermentation system according to any one of items 44 to 54, wherein a side port is configured for decanting fermented wort from a fermenter, preferably starting from the side port furthest from the bottom surface.

[0199] 56. The fermentation system according to any one of items 44 to 55, wherein a nozzle is fitted at a side port, each of the nozzles having a nozzle opening, wherein the nozzle opening of each of the nozzles is different.

[0200] 57. The fermentation system according to any one of items 44 to 56, wherein some of the nozzles are configured to provide the flow of the wort at an angle below the horizontal plane.

[0201] 58. The fermentation system according to any one of items 44 to 57, wherein some of the nozzles are nozzles on the first side port and the third side port.

[0202] 59. The fermentation system according to any one of items 44 to 58, wherein the bottom port is configured to allow the wort to exit the fermentation tank.

[0203] 60. The fermentation system according to any one of items 44 to 59, wherein the bottom port is in direct fluid communication with the circulation system.

[0204] 61. The fermentation system according to any one of items 44 to 60, wherein the bottom port is configured to provide a circulation of the wort leaving the fermentation tank through the bottom port and returning to the fermentation tank through one or more side ports, preferably through a second side port and a fourth side port.

[0205] 62. The fermentation system according to any one of items 44 to 61, wherein the circulation system is configured to control the pressure of the wort circulating back into the fermenter.

[0206] 63. The fermentation system according to any one of items 44 to 62, wherein the circulation system is configured to mix the wort in the fermenter with the wort circulated back to the fermenter.

[0207] 64. The fermentation system according to any one of items 44 to 63, wherein the circulation system is configured to generate a flow of the wort in the fermenter, thereby forcing particles in the wort to settle on the bottom surface.

[0208] 65. The fermentation system according to item 64, wherein the particles are yeast particles.

[0209] 66. The fermentation system according to any one of items 44 to 65, wherein the flow is helical.

[0210] 67. The fermentation system according to any one of items 44 to 66, wherein the circulation system includes a temperature control device configured to control the temperature of the wort in the fermenter.

[0211] 68. The fermentation system according to any one of items 44 to 67, wherein the circulation system includes a CO2 control device configured to remove CO2 bubbles from yeast cells in the fermenter.

[0212] 69. The fermentation system according to any one of items 44 to 68, wherein the circulation system includes a pumping device configured with a controller to adjust the pump flow rate relative to the maximum pump flow rate.

[0213] 70. The fermentation system according to item 69, wherein the pump flow rate is adjusted according to the side port used.

[0214] 71. The fermentation system according to any one of items 44 to 70, wherein the bottom surface is a conical surface.

[0215] 72. The fermentation system according to item 72, wherein the bottom port is located at the apex of the conical surface.

[0216] 73. The fermentation system according to any one of items 44 to 72, wherein at least two of the at least three side ports include nozzles, each nozzle being at an angle between 20 and 30 degrees relative to the tangent of the sidewall.

[0217] 74. The fermentation system according to any one of items 44 to 73, wherein a first part of the circulation system includes a CO2 removal device configured to remove CO2 bubbles associated with the yeast cells from the yeast cells.

[0218] 75. The fermentation system according to any one of items 44 to 74, which is operated by the method according to any one of items 1 to 43.

[0219] 76. A fluid communication unit for a circulating system, comprising:

[0220] - At least three fluid communication channels that are fluidly connected to each other and configured to be connected to the fermenter, such that fluid can circulate into and / or out of the fermenter through the at least three fluid communication channels;

[0221] - A control device for controlling each of at least three fluid communication channels, such that each fluid communication channel can be opened or closed; and

[0222] - A guiding device for configuring each of at least three fluid communication channels as a channel for delivering fluid to or from the fermenter.

[0223] 77. The fluid communication unit according to item 76, wherein the fluid communication unit is a pipe.

[0224] 78. The fluid communication unit according to any one of items 76 to 77, wherein the guiding device is a valve, such as a one-way valve and / or preferably a two-way valve, wherein preferably the two-way valve is controllable.

[0225] 79. The fluid communication unit according to any one of items 76 to 78, further configured for removing CO2, for example by controlled vibration, infrasonic vibration and / or nitrogen injection and / or pressure variation.

[0226] 80. The fluid communication unit according to any one of items 76 to 79, wherein the CO2 removal device is a controlled vibration unit configured to vibrate at a predetermined frequency.

[0227] 81. The fluid communication unit according to any one of items 76 to 80, wherein the CO2 removal device is a controlled pressure unit configured to generate pressure changes within the fluid communication unit.

[0228] 82. The fermentation system according to any one of items 44 to 75, wherein the second part of the circulation system includes a temperature regulating device configured for cooling the wort.

Claims

1. A method for fermenting wort in a fermentation tank, the fermentation tank comprising a bottom port at the bottom of the fermentation tank and at least three side ports, the at least three side ports being a first side port, a second side port, and a third side port, wherein the side ports are in fluid communication with each other, the method comprising the steps of: - Allow the wort to enter the fermentation tank through the bottom port; - Add yeast to the wort; - Partially fermented wort is obtained by incubating wort with yeast under conditions that allow yeast growth. - The partially fermented wort is pumped out of the fermenter through at least one side port and returned to the fermenter through at least another side port to obtain at least further fermented wort, wherein pumping the partially fermented wort out of the fermenter through at least one side port and returning it to the fermenter through at least another side port is further used to allow yeast to settle to the bottom of the fermenter, wherein the step of allowing yeast cells to settle to the bottom of the fermenter includes removing CO2 bubbles connected to the yeast cells, said removal occurring outside the fermenter and within a fluid connection between at least two side ports; and - Draw out the wort for further fermentation from at least one side port.

2. The method of claim 1, wherein the side port is also in fluid communication with the bottom port, and the method further comprises the step of pumping the partially fermented wort out of the fermentation tank through the bottom port and returning it to the fermentation tank through at least one side port to mix the partially fermented wort.

3. The method of claim 2, wherein the step of mixing the partially fermented wort is performed before the step of obtaining the further fermented wort.

4. The method of claim 2 or 3, wherein the step of mixing the partially fermented wort is pumped back into the fermentation tank via a top side port.

5. The method of claim 4, wherein the step of mixing the partially fermented wort is pumped back into the fermentation tank via a third or fourth side port.

6. The method of claim 1, wherein the step of removing CO2 bubbles occurs by subjecting the partially fermented wort to controlled vibration at a predetermined frequency.

7. The method of claim 1, wherein the step of removing CO2 bubbles occurs outside the fermenter and within a fluid connection between at least two side ports by controllably generating pressure changes in the partially fermented wort.

8. The method of claim 1 or 2, further comprising the step of harvesting yeast through a bottom port, wherein the yeast cells have settled to the bottom of the fermenter.

9. The method according to claim 1 or 2, further comprising the step of cooling a portion of the fermented wort outside the fermentation tank.

10. The method of claim 1 or 2, wherein at least two of the at least three side ports comprise nozzles, each nozzle forming an angle between 20 and 30 degrees relative to the tangent of the sidewall.

11. A fermentation system for fermenting wort, comprising: - A fermentation tank, which includes a bottom surface and side walls; A bottom port, located in the bottom surface and configured to allow at least the wort to enter the fermentation tank; At least three side ports, namely a first side port, a second side port and a third side port located on the side wall, wherein the side ports are in fluid communication with each other; and - A circulation system for providing fluid communication between the at least three side ports and configured to allow wort and / or partially fermented wort and / or fermented wort to circulate between the at least three side ports, thereby providing a circulation of the wort from the fermenter back to the fermenter, wherein a first portion of the circulation system includes a CO2 removal device configured to remove CO2 bubbles associated with yeast cells, and the circulation system is further configured to allow wort and / or partially fermented wort and / or fermented wort to be drawn from the fermenter through any side port.

12. The fermentation system of claim 11, wherein the side ports are vertically separated on the sidewalls.

13. The fermentation system of claim 11 or 12, wherein the fermentation system is configured to provide a cycle in which the wort leaves the fermenter through a bottom port and returns to the fermenter through one or more side ports.

14. The fermentation system according to claim 11 or 12, wherein the flow is helical.

15. The fermentation system of claim 11 or 12, wherein at least two of the at least three side ports include nozzles, each nozzle forming an angle between 20 and 30 degrees relative to the tangent of the sidewall.

16. The fermentation system according to claim 11 or 12, wherein the CO2 removal device is a controlled vibration unit configured to vibrate at a predetermined frequency.

17. The fermentation system according to claim 11 or 12, wherein the CO2 removal device is a controlled pressure unit configured to generate pressure changes within the fluid communication unit.

18. The fermentation system according to claim 11 or 12, wherein the second part of the circulation system includes a temperature regulating device configured for cooling the wort.

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