Fermentation Tank Side Port Circulation for Reduced Brewing Time
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Solution Overview
Problem
Beer brewing is a time-consuming process, typically taking over 200 hours from pitching wort with yeast to decanting fermented green beer, necessitating a method to decrease brewing time.
Innovation Solution
A fermentation tank with a bottom port and at least three side ports in fluid communication, allowing for increased contact time between wort and yeast through circulation, which enhances fermentation and sedimentation by creating multiple paths for wort and yeast flow, enabling partial fermentation wort to circulate and be drawn off through different ports, thereby reducing overall brewing time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional fermentation process is used, then brewing time is reduced, but fermentation completeness and yeast sedimentation are insufficient
Solution Approach 1:
The system dynamically switches between different operational modes: initially operating as a closed fermentation tank, then transitioning to an open system with side port connections for circulation. This dynamic reconfiguration allows the same tank to serve multiple functions throughout the brewing process, achieving both rapid fermentation and complete yeast sedimentation without extending overall brewing time.
Solution Approach 2:
The method employs periodic circulation of wort through side ports at specific intervals during fermentation. This periodic action enhances yeast contact with wort and promotes sedimentation without requiring continuous operation, thereby maintaining fermentation completeness while adhering to the reduced brewing time constraint of 48-75 hours.
2Duration of action of moving object
If multiple side ports are added to create circulation paths, then yeast contact time with wort increases, but device complexity increases
Solution Approach 1:
The side ports serve multiple functions: they act as circulation pathways for enhancing yeast-wort contact, as drawing-off points for removing fermented wort, and as connection points for the fluid communication unit. This multi-functionality reduces the need for separate components, thereby limiting the increase in device complexity while achieving extended yeast contact time through circulation.
Solution Approach 2:
The fermentation tank is segmented into multiple access points (side ports at different heights) that can be independently utilized for different operations. This segmentation allows flexible circulation paths and drawing-off points without requiring a completely redesigned tank structure, thus managing complexity while increasing yeast contact time.
3Productivity
If wort is circulated through side ports, then fermentation efficiency increases, but energy consumption increases
Solution Approach 1:
Circulation through side ports is performed periodically rather than continuously, with pumps operating at specific intervals during the fermentation process. This periodic circulation maintains fermentation efficiency by periodically enhancing yeast-wort contact while significantly reducing energy consumption compared to continuous operation, achieving the target brewing time of 48-75 hours with manageable energy input.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly reduces fermentation and sedimentation time, allowing for the production of fully fermented wort to be decanted within 48 to 75 hours, compared to conventional systems, by increasing yeast contact time and forcing yeast sedimentation to the bottom of the tank.
Implementation Method 1
pumping the partly fermented wort out of the fermentation tank via at least one of the side ports and back into the fermentation tank via at least another of the side ports
Implementation Method 2
yeast is forced to sediment to the bottom of the fermentation tank
Implementation Method 3
yeast is forced to sediment to the bottom of the fermentation tank
Implementation Method 4
incubating wort with yeast under conditions that allow the yeast to grow, thereby obtaining a partly fermented wort
Data Source
Figure 1A~1F
Figure 2
Figure 3A~3I
AI summary
The present disclosure relates to a method for fermenting a wort in a fermentation tank comprising a bottom port and at least three side ports, being a first side port, a second side port, and a third side port, wherein said side ports are in fluid communication with each other, comprising the steps of: letting wort into the fermentation tank via the bottom port; pitching wort with yeast; incubating wort with yeast under conditions that allow the yeast to grow, thereby obtaining a partly fermented wort, and pumping the partly fermented wort out of the fermentation tank via at least one of the side ports and back into the fermentation tank via at least another of the side ports.