The principle of upper fermentation on the top of the fermentation tank of beer equipment

A style of top-fermentation on top of beer equipment fermenters includes top-fermented beer, usually the yeast Saccomycespastorianus. This includes Ale, Porter, Stout, Altbier, Trappist or Wheat Beer, with top fermentation at 15-24°C for 3-9 days. In most cases, on the surface of the fermented beer, foam is created as carbon dioxide rises with the yeast 1, which is why they are called top-fermented beers. Fermentation for these beers is usually about three weeks, and in some cases can be several months. The coat yeasts are divided into colonies (they may be several meters in diameter), live on the surface of the wort, and rise through carbon dioxide. Higher fermentation temperatures result in a more floral final beer, top-fermented beers vary in taste, we often find exotic aromas (cloves, bananas, oils, etc.), although the brewer does not add these ingredients to the beer, these are caused by fermentation. The best type of fermentation vessel for overhead fermentation is the closed cylindrical tank, the main reason for closed fermentation in the tank is that the top fermented beer is susceptible to contamination of yeast foam by foreign organisms from the environment. Another reason is that fermentation and maturation of beer can be controlled during propagation, and closed tanks can be easily cleaned and eliminated.