Fermentation Vessel

Abstract

An economical, durable, possible multi-use fermentation vessel formed of a base supporting a sidewall made with a first material and a top made with a more durable second material. The base may be formed of a durable material and downwardly sloping towards a drain to facilitate cleaning. Sensors in communication with a computer system may sense one or more physical properties of the liquid within the vessel, and the computer system may modulate fermentation properties such as temperature, pressure and pH within the vessel as needed to optimize the fermentation process. The vessel may be used as a stand-alone foeder vessel, whirlpool vessel or kettle sour vessel or be used as a multi-use combination of two or more of these vessels.

Claims

1. A fermentation vessel comprising: a base; a sidewall produced with a first material, the sidewall operably secured to the base to form a seal therebetween; and a top produced with a second material operably secured to the sidewall to form a seal therebetween and thereby define a substantially water and air tight chamber between the base, sidewall and top in which to receive liquid therein.

2. The fermentation vessel of claim 1, wherein the first material is wood and the second material is selected from the group consisting of stainless steel, concrete and plastic.

3. The fermentation vessel of claim 2, further including an access port operably secured to the top, said access portion having an open position in which a person may enter the chamber and a closed position in which the access portion is air and water tight against the top.

4. The fermentation vessel of claim 1, further including at least one sensor for detecting at least one physical characteristic of a liquid received within the chamber.

5. The fermentation vessel of claim 4, wherein the at least one physical characteristic of the liquid received within the chamber is selected from the group consisting of temperature, pressure and pH.

6. The fermentation vessel of claim 1, further including a heating element operably received within the chamber for modulating the temperature of the liquid within the chamber.

7. The fermentation vessel of claim 1, further including a cooling element operably received within the chamber for modulating the temperature of the liquid within the chamber.

8. The fermentation vessel of claim 1, further including a pressure source operably connected to the chamber for modulating the pressure within the chamber.

9. The fermentation vessel of claim 1, further including an agitator for stirring the liquid within the chamber to form a whirlpool.

10. The fermentation vessel of claim 1, wherein the base has an upper surface that is tapered downward toward a lower point.

11. The fermentation vessel of claim 9, further including a drain hole at the lower point.

12. The fermentation vessel of claim 1, further including: a temperature sensor operably connected within the chamber to detect the temperature of a liquid within the chamber, said temperature sensor in communication with a computer system; a heating element operably connected within the chamber for modulating the temperature of the liquid within the chamber, the heating element in communication with the computer system and activated by the computer system based on predetermined criteria including the detected temperature of the liquid within the chamber.

13. The fermentation vessel of claim 1, further including: a pressure sensor operably connected within the chamber to detect the pressure within the chamber, said pressure sensor in communication with a computer system; a pressure source connected within the chamber for modulating the pressure within the chamber, the pressure source in communication with the computer system and activated by the computer system based on predetermined criteria including the detected pressure within the chamber.

14. The fermentation vessel of claim 14, further including a pressure relief valve operably secured to the fermentation vessel and in communication with the computer system, the pressure relief valve activated by the computer system based on predetermined criteria including the detected pressure within the chamber.

15. The fermentation vessel of claim 1, further including a pH sensor operably connected within the chamber to detect the pH of a liquid within the chamber, said pH sensor in communication with a computer system; a heating element operably connected within the chamber for modulating the temperature of the liquid within the chamber, the heating element in communication with the computer system and activated by the computer system based on predetermined criteria including the detected pH of the liquid within the chamber; and, a pressure source connected within the chamber for modulating the pressure within the chamber, the pressure source in communication with the computer system and activated by the computer system based on predetermined criteria including the detected pH of the liquid within the chamber.

16. The fermentation vessel of claim 15, further including a pressure relief valve operably secured to the fermentation vessel and in communication with the computer system, the pressure relief valve activated by the computer system based on predetermined criteria including the detected pressure within the chamber.

17. The fermentation vessel of claim 16, further including an agitator for stirring the liquid within the chamber to form a whirlpool, wherein said agitator is in communication with the computer system and activated by the computer system based on predetermined criteria.

18. The fermentation vessel of claim 3, wherein the vessel forms a foeder.

19. The fermentation vessel of claim 6, wherein the vessel forms a kettle sour vessel.

20. The fermentation vessel of claim 15, wherein the vessel forms a combination whirlpool vessel and kettle sour vessel.

Description

FIGURE DESCRIPTIONS

[0022] The foregoing Summary and the following Detailed Description will be better understood when read in conjunction with the accompanying figures.

[0023] FIG. 1 is a front plan view of a fermentation vessel in accordance with an embodiment of the present invention.

[0024] FIG. 2 is a side view of the fermentation vessel of FIG. 1.

[0025] FIG. 3 is a tope view of the fermentation vessel of FIG. 1.

[0026] FIG. 4 is a cross-sectional view of the fermentation vessel of FIG. 1 taken along line 4-4 of FIG. 3.

[0027] FIG. 5 in an enlarged, fragmentary view of a portion of the cross-sectional view of the fermentation vessel of FIG. 4.

DETAILED DESCRIPTION

[0028] An optimized fermentation vessel 10 is shown in FIGS. 1-5. In general, the vessel 10 has a bottom 12, supporting a sidewall 14, and a top 16 positioned on top of the sidewall 13 to form a chamber 18 (FIG. 4) for receiving and fermenting liquid therein. The top 16 and bottom 12 are preferably monolithic structures constructed of durable materials such as stainless steel, concrete, plastic or the like. More preferably, the top 16, sidewall 14, and bottom 12 seal the chamber 18 to allow the chamber 18 to be both watertight and pressurized as needed.

[0029] The sidewall 14 may be constructed with traditional foeder materials such as wood or the like, or it may also be formed with more durable materials such as stainless steel, concrete, plastic or the like for use in other fermenting applications.

[0030] The bottom 12 may be flat bottomed or as best shown in FIG. 4 and more preferably, the bottom 12 can have a slight conical bevel 22 built into it for drainage. A center or offset drain 24 at the bottom of the conical surface allows for improved drainage and cleaning ability.

[0031] The top 16 may include one or more access ports 28 that are sealable. One port 26 can be sized to allow a person to enter therethrough to facilitate cleaning.

[0032] Other ports 28 can allow liquids and/or a pressure source to be applied to the chamber as needed.

[0033] The vessel 10 preferably rests on a stand 20 sized and shaped to support the vessel 10 when filled with liquid.

[0034] If desired, a heat source 32 and/or cooling element 34 may be operably positioned within or around the chamber 18 to heat and/or cool liquid within the chamber as needed. The heat source 32 and/or cooling element 34 may be manually controlled by an operator as needed. More preferably, these elements are in communication with a computer system 30 that adjusts the temperature as needed based on predetermined criteria.

[0035] If desired, a pressure source 38 may be operably secured to the fermentation vessel 10 for pressurizing the chamber. The advent of pressurization allows for the tank to be put under positive pressure with a gas or combination of gasses selected by the operator that allow for optimization of the environment inside the tank with regard to fermentation. The pressurization may be manually controlled by an operate as needed by modulating one or more pressure relief valves 40 and the inlet pressurization source 38. More preferably, these valves and the pressurization source are in communication with the computer system 30 that adjusts the pressure as needed based on predetermined criteria.

[0036] One or more sensors 42 for sensing physical properties such as temperature, pH, pressure and the like may be operably positioned with the chamber 18 to allow for real-time data collecting of the liquid within the chamber. These sensors 42 may be in communication with visual displays readable by an operator, or more preferably, are in communication with the computer system 30.

[0037] The predetermined criteria used by the computer system 30 to modulate temperature within the chamber 18 can be based on the detected data provided by the sensors.

[0038] If desired, an agitator 36 or internal pumping structure may be provided for stirring the liquid contents in the chamber to create a desired whirlpool effect.

[0039] The agitator may be manually activated by an operator as needed, or it can be in communication with the computer system 30 and operated based on predetermined criteria.

[0040] Preferably, a plurality of sensors are provided and in communication with the computer system each sensor spaced apart from the other, and the computer system includes control logic for optimizing and selecting the information obtained by the sensors. For example, three temperature sensors may be provided, and the system will flag an operator is one of the sensors reads more than 2 degrees off from the other two. More preferably, the sensors are positioned and mounted so as to be easily serviced and replaced without requiring emptying the chamber.

[0041] Having described the preferred elements of the fermentation vessel, it can be appreciated that not all of the described elements need be provided to use the vessel effectively in a variety of different activities used to produce beer and the like. Exemplar uses of the vessel are described below. While the inventions may be constructed as separate standalone inventions, it is important to also note that they may also be combined in a single system.

[0042] Foeder Vessel

[0043] The vessel 10 may be used to provide a foeder with improved maintenance and brewing/fermenting characteristics. It can be appreciated that the disclosed combination of elements allows for a foeder design that allows for easier cleaning of the interior, and it also provides better sealing of the foeder to aid in fermentation and prevent spoilage of the beverage being fermented. Also, the example described herein may include a temperature regulation mechanism, and allow for pressurization of the vessel. A final benefit of Applicant's invention is that it tends to have a longer service life than current foeder designs.

[0044] The maintaining of optimal temperatures may be desired in the fermentation process. The traditional foeder has no integrated temperature regulation either for heating or cooling incorporated into the design. It is for all practical purposes simply a barrel. Once fermentation is complete, a long process of waiting is undertaken while the fermentation medium that has been active in fermentation precipitates from the liquid and settles in the bottom of the foeder. The addition of a cooling mechanism into the liquid will tend to accelerate the precipitation process.

[0045] The new foeder design eliminates desiccation of the top and bottom. Such tops and bottoms allow for a manway to be constructed into the top of the foeder. And a flat or conical bottom may be constructed into the bottom of the new foeder, which aids in cleaning. In alternative examples, a clean out or wash out port may be provided. A conical design may or may not be added to the bottom of the foeder—depending upon preference. If a conical design is employed, an ultimate drain may be installed to greatly improve the new foeder vessel drainage.

[0046] Other advantages of the new design are that the top of the foeder no longer needs to be saturated or wetted to maintain a leak proof condition. The bottom of the foeder can be cleaned with a wash or clean in place operation so that man entry is no longer required to clean the vessel. In the preferred example, the bottom of the foeder will have a slight conical bevel built into it for drainage.

[0047] In the new design the side manway may or may not be incorporated. The new design makes the need for the side manway less critical, or irrelevant.

[0048] The new design may incorporate a heating and cooling element inside of the foeder. The element may be submerged into the product being fermented and monitored either manually or automatically to maintain optimal or near optimal temperatures within the foeder. The element may be powered by electricity, solar thermal power, steam, or a similar heating medium. The accurate maintenance of optimal or near optimal fermentation temperature within the foeder is a new design.

[0049] At the completion of fermentation, a foeder has traditionally needed to settle over a relatively long period of time. The new design with the inclusion of a cooling element within the foeder will cause the catalyst of fermentation to precipitate from solution. This saves time and allows for consistency and better control of the process.

[0050] The improved foeder may be equipped with an automated, semi-automated or manual control system with integrated temperature control regulated manually, semi automatically or fully automatically as may be desired. It may also be equipped without integrated temperature control. Controls, if so equipped, can be analog, digital, and any variation through a full complete PLC integrated touch screen. Temperature control can be on board, integrated or modular. The temperature control medium can be steam, glycol, oil, electric direct or indirect, solar or any suitable medium. The control system may integrate monitoring and analysis of the fermentation process. The monitoring and analysis of the fermentation process by the system may cause the control system to automatically react and change the fermentation regime to optimize the fermentation process.

[0051] The improved foeder has an increased service life. The use of non-wood tops and bottoms allow the foeder to be rebuilt with new wood, or new varieties of wood to be used with one reusable set of top and bottom assemblies.

[0052] High and Low Elevation Combination Whirlpool/Kettle Sour Vessel

[0053] This new vessel can also serve multiple other purposes in brewing operations. For example, it may serve as either a stand-alone whirlpool vessel or kettle sour vessel, or more preferably, be used as both a whirlpool vessel and a kettle sour vessel.

[0054] When the vessel is used as a whirlpool, it can be used in low elevation applications and revolutionizes the whirlpool and knock out or liquid transfer and cooling process at high elevations. The solution offered with this high elevation whirlpool vessel is to fabricate the vessel so that it can hold pressure, thus raising the apparent atmospheric pressure within the vessel and conduit conducting liquids to the pump, thereby eliminating the need for a pump or in case of utilizing a pump, eliminating the re-boil of liquid at the pump inlet. It should be noted that pressure may be used in place of or in conjunction with a pump to transfer the fluid through the conduit and pump. In either case, cavitation and aeration of the liquid is greatly reduced, and the process of moving the liquid through the cooling apparatus employed in the system is greatly streamlined and improved from the standpoint of process and time efficiency.

[0055] The vessel can also serve as a super insulated kettle sour vessel that has integrated temperature control regulated manually, semi automatically or fully automatically as may be desired. It may also be equipped without integrated temperature control. Controls, if so equipped, can be analog, digital, and any variation through a full complete PLC integrated touch screen. Temperature control can be on board, integrated or modular. The temperature control medium can be steam, glycol, oil, electric direct or indirect, solar or any suitable medium. The controls may be designed to integrate monitoring and analysis of the fermentation process. The monitoring and analysis of the fermentation process by the system may or may not cause the control system to automatically react and change the fermentation regime to optimize the fermentation process.

[0056] There currently exists no dedicated kettle sour vessel with controls for monitoring, adjusting and perfecting the temperature regime in the kettle sour fermentation process, and in no known instance does a kettle sour vessel employ the combination of pressure regulation and holding capacity with the ability to monitor and control temperature and pressure and or other characteristics of the fermentation process. The vessel may be equipped with on board or ancillary controls, which will accurately maintain optimal fermentation processes as selected by the operator. Any number of data points may be monitored and adjusted by the control system.

[0057] As an example, regarding the controls for the tank, a pH meter and additional controls may or may not be employed to allow for automated control of the tank. For instance, a pH meter may be installed that allows the operator to select a pH range that, when reached, will automatically cause the tank temperature control elements to optimize the conditioning environment within the tank. The level of automation in the controls can be from zero or no automation, to a completely automatic operation.

[0058] This vessel is also unique in that it combines the ability to whirlpool and kettle sour in a single apparatus, thus allowing flexibility and cost savings.

[0059] One skilled in the relevant art will recognize that numerous variations and modifications may be made to the configurations described above without departing from the scope of the present invention, as defined by the appended claims. For example,