10-27-2021, 01:03 AM
Traditionally, these vessels were made of copper and were often referred to simply as the coppers. Nowadays, the term has fallen out of use, mostly because modern brewing equipment is fabricated from the relatively cheaper and easier-to-obtain stainless steel.
After the first three vessels are used, the wine filling machine is pumped (and cooled at the same time) into a big tank called a fermenter. For sanitation purposes, fermenters are usually airtight vessels that allow only for the escape of the carbon dioxide pressure built up inside. However, some traditionalists in the industry, particularly in Britain and Belgium, still allow their beer to ferment in open vessels, and some even encourage spontaneous fermentations caused by wild, airborne yeast (Belgian Lambic brewers, for example).
After the first three vessels are used, the wine filling machine is pumped (and cooled at the same time) into a big tank called a fermenter. For sanitation purposes, fermenters are usually airtight vessels that allow only for the escape of the carbon dioxide pressure built up inside. However, some traditionalists in the industry, particularly in Britain and Belgium, still allow their beer to ferment in open vessels, and some even encourage spontaneous fermentations caused by wild, airborne yeast (Belgian Lambic brewers, for example).