Yeast Capsule Keg Cap for Sealed Beer Fermentation
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Solution Overview
Problem
Conventional beer manufacturing processes require professional knowledge and significant equipment investment, leading to contamination and inefficiencies in producing microbrew with living yeast, especially in scaling down production and maintaining beer quality.
Innovation Solution
A beer manufacturing apparatus featuring a chamber with independently adjustable temperature, a yeast capsule integrated keg cap, and a coupler system that automatically supplies yeast to wort, allowing for sealed fermentation and production of various beer types without external contamination.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional beer manufacturing processes are used with large fermentation tanks, then production scale is increased, but equipment investment and manpower requirements increase significantly
Solution Approach 1:
The invention divides the fermentation process into two independent stages: wort preparation in a small keg (0.5-2 liters) and fermentation in a separate fermenter. This segmentation allows each component to be miniaturized and simplified, reducing overall equipment investment while maintaining production capability. The wort can be prepared in advance and stored, then fermented separately when needed.
Solution Approach 2:
The invention allows wort to be prepared and stored in advance in a keg before fermentation. This preliminary action separates the time-consuming wort preparation from the fermentation process, enabling batch production where multiple worts can be prepared ahead of time and then fermented in sequence, increasing productivity without requiring proportionally larger equipment.
2Productivity
If wort is transferred from keg to fermenter for fermentation, then fermentation can proceed, but contamination risk increases due to contact with outside environment
Solution Approach 1:
The invention introduces a sealed transfer mechanism with a valve system that acts as an intermediary between the keg and fermenter. The wort is transferred through a closed管路 (pipeline) with valves that can be opened and closed to control flow, preventing exposure to the external environment during transfer. This intermediary system maintains sterility while enabling the necessary process steps.
Solution Approach 2:
The invention creates a sealed, controlled environment for both the keg and fermenter that isolates the wort and yeast from the external atmosphere. The fermentation occurs in a closed system where air and contaminants are excluded, effectively creating an inert environment that prevents contamination while allowing aerobic or anaerobic fermentation as required.
3Reliability
If sterilization is performed on all contact surfaces, then contamination is prevented, but time and labor manpower increase
Solution Approach 1:
The invention implements preliminary sterilization of all contact surfaces (keg, fermenter, pipelines, valves) before the fermentation process begins. By completing sterilization in advance and maintaining closed systems throughout, the need for repeated sterilization during the process is eliminated, saving time and labor while maintaining sterility.
Solution Approach 2:
The invention maintains continuous sterility through sealed systems and closed操作流程 (operating procedures). Once sterilized, the system remains closed throughout wort preparation, storage, and fermentation, preventing recontamination without requiring additional sterilization steps. This continuous protective action maintains reliability without repeated time-consuming interventions.
4Reliability
If professional personnel manage the whole manufacturing process, then beer quality is controlled, but manpower requirements and operational complexity increase
Solution Approach 1:
The invention divides the manufacturing process into distinct, standardized stages (wort preparation in keg, fermentation in separable fermenter) that can be executed independently. This segmentation creates clear procedural steps that are easier to follow and control, reducing the need for highly skilled personnel while maintaining quality through systematic process control.
Solution Approach 2:
The invention introduces a sealed transfer mechanism with valve control as an intermediary system that automates and simplifies the connection between keg and fermenter. This intermediary system with standardized interfaces and controlled operations reduces the skill level required for manual operations while maintaining process reliability and beer quality through consistent, repeatable procedures.
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
Enables the automatic and efficient production of beer with living yeast at a low cost, reducing the need for professional knowledge and minimizing contamination risks, while allowing for the production of multiple beer types simultaneously.
Implementation Method 1
a pump connected to the flow path unit
Implementation Method 2
a chamber with independently adjustable temperature
Implementation Method 3
fermenting the resultant with yeast
Data Source
AI summary
A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being coupled to the keg and is provided with a wort discharge passage for discharging the wort contained in the keg, a gas discharge passage for discharging a gas inside the keg, and a wort hose coupled to a lower portion of the wort discharge passage and extended to the inner bottom surface of the keg, and in which a yeast capsule, containing yeast to be supplied to the wort contained in the keg, is mounted to the wort discharge passage; a coupler which is fixedly installed in the chamber, and is provided with a wort passage connected to the wort discharge passage when the keg cap is coupled, and a gas passage connected to the gas discharge passage when the keg cap is coupled; a passage unit for connecting the wort passage and the gas passage of the coupler; a pump connected to the passage unit; and a control unit for controlling the operation of the pump so that the yeast contained in the yeast capsule is supplied to the wort contained in the keg.