Kvasny Prum. 1977; 23(11): 244-249 | DOI: 10.18832/kp1977039

Single-phase beer production.Peer-reviewed article

M. KAHLER, T. LEJSEK

The article deals with a so called single-phase beer production based on combined fermentation and on secondary fermentation in the same vessel. Applying the large capacity conical-bottomed tanks installed in free area, the equipment of the brewery is simplified and the demanding requirements on the structure of fermenting room time of the fermenting process of 10% and 12% beers by roughly 60 a 65%. For the limitation of the formation off undesirable metabolic products, the correct size of the tank (height, diameter, apex angle of the conical bottom) must be elected and so the effective capacity (the capacity must be adequate to the brew-house and to daily beer production). Since the losses of bitter substances during fermentation are lower, it is possible to reduce the dose of hops by 5% or 10%. The overpressure 0,1 MPa from the beginning of fermentation has a favourable influence on all the process. The pressure supports the yeast sedimentation, the saturation of beer with CO₂ and suppresses the formation of the precursors of vicinal diketones. The yeast sedimentation depends by singlephase production above all on the attenuation degree. The beer clarification takes little time and an average yeast concentration of 13 mg of dry matter per 100 g is achieved within 12 hours. This value is the same as that for good settled beer prior to filtration. By the new method the lagering of young beer falls off, which by the beer losses are reduced about 1%. Mechanized washing and an easy control of fermenting process remove manual and physical work in the unhealthy conditions.
(In Czech, English summary only)

Keywords: beer, single-phase production

Published: November 1, 1977