Pressure, Temperature Control – Fermentation

Fermenters holds as much as 70% of the total production volume of a brewery and represent 70% of CO2 production. Once yeast activity slows and glucose conversion is complete, the specific gravity of a tank will stop changing and the beer can advance to the filtration process,  pressure and temperature solutions in conjunction with density measurement are vital to accurately monitor the brew quality and trigger End of Fermentation (EOF) maturation process.