Fermentation tank
LevelPoint LevelPressureDifferential Pressure
Overview
After the wort has been cooled down to the appropriate temperature in the wort cooler, it is pumped into the fermentation tanks. The fermentation process is then started by adding in yeast. The yeast converts the malt sugar dissolved in the wort into carbonic acid and alcohol. To ensure optimal fermentation in the tank, the following key parameters are measured: hydrostatic pressure for determining the level, overpressure for CO2 content monitoring and limit level for overfill or dry run protection.
Operating Conditions
- Measuring Task
- Level, pressure and point level measurement
- Measuring Point
- Tank
- Medium
- Wort
- Measuring Range
- 5 m
- Temperature
- +3 … +120 °C
- Pressure
- 0 … +5 bar
Challenges
- Foam generation and condensation due to humid cold environment
Benefits
- Reliable: Certified materials according to FDA and EC 1935/2004 regulations
- Cost effective: Accurate monitoring optimizes the brewing process
- User friendly: One measuring instrument, three measured values: Level, overpressure, temperature
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