CCT 60 l
- 877.65 EUR/pcs - from 3 pcs
- Customer pickup,
- In detail
- Country of manufactureUkraine
After cooking the wort fed into the bottom CCT simultaneously with the introduction of yeast. Depending on the fermentation technology, it can go both under pressure, and without it. At the end of main fermentation pressure CCT typed in any case, since it is necessary to provide the beer with carbon dioxide saturation. A feature of CCT is that it can pass all the "cold" process in this capacity: the main fermentation, secondary fermentation and maturation of beer.
Collection of yeast for further use is made of the cone tank. For ready - fermenting beer in the CCT requires about 4 weeks. Fermented beer can usually be done more quickly. In the case of manufacture of unfiltered beer filling can be performed directly from the CCT. In other cases, the beer is first sent to a filtration or separation, and only then by the glass.