Kvasny Prum. 1980; 26(3): 49-54 | DOI: 10.18832/kp1980008

Choosing adequate cooling systems for fermenting cellars and vathouses.Peer-reviewed article

T. LEJSEK

Average capacity of tuns and tanks used in brewing industry is steadily rising and it is therefore necessary to introduce direct cooling of fermenting tuns. To evaluate various methods of direct cooling tuns of two kinds with capacities ranging from 500 to 1500 hl were fitted with three different systems. All tuns were vertical with tapered bottoms and by their construction they were essentially jacketed kettles. Taking into account differing brewing methods and resulting differing requirements to cooling intensity, three systems ware compared, viz.: spiral channels forming a labyrinth for cooling brine pumped at normal air pressure, a similar system operating under pressure and a system with direct evaporation of ammonia. Investments required to install 30 new, cooled tuns of 1000 hl capacity - but of different type - were also compared. Two alternatives were considered: installation of tuns in open space and in a thermally insulated building. Tabulated data show the results. Installation in open space is less expensive. As far as cooling system is concernated, systems operating at air pressure seem to be slightly more economical. Direct cooling by evaporating ammonia saves much energy, but this advantage cannot fully compensate higher capital investments.
(In Czech, English summary only)

Keywords: cooling, fermenting cellars, vathouse, brewery

Published: March 1, 1980