After saccharification, the hot wort will pass through heat exchanger to cool to required temperature according to final beer type, then to fermenters.
When wort pass through heat exchanger before Fermenters, it will fill O2 or compressed air into wort and then to fermenters. There should be check valve on the air tube. See the following drawing.
When the wort mixed with O2 or compressed air into fermenters, yeast will growing, consume sugar and produce CO2 and alcohol.
Generally, The O2 should be controlled at 8~10mg/L. If lack O2, it makes fermentation slowly; opposite, it will makes the fermentation too fast,and make the beer oxidation resistance decline.
Cheers,
Helen
[email protected]
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