How to regulate the wort cooling temperature when brewing beer?



Normally, the cooling temp of wort is fixed in brewing. However, in actual producing, based on different producing season, beer type, equipment recycling and other factors, we need to adjust wort cooling temp to adjust fermenting process. Normally, with lower wort cooling temp, yeast growing speed is lower, which means a longer fermenting time. However, the fermenter process is easy to be under control. Based on smooth fermenting, beer tastes fresh and cool, and foam character is also well. So, how to adjust wort cooling temperature?

1.For beer whose fermenting time and storage time are longer, wort cooling temp could be at around 6.5-8℃. Conversely, it could at around 8.0-9.5℃.
2.In peak season of production, in order to push equipment running circulation to raise output, we could make cooling temp at higher level appropriately.
3.If original gravity is in higher level(14-16P), we could raise cooling temp suitably to avoid too long fermenting time. For example, at 9.5-11.0℃.
4.If fermentable sugar content is lower in wort, cooling temp could be controlled in lower level. With lower temp, fermenting levels off, which could control foam of off-flavor.
5.Actually, bottom fermented yeast could work smoothly with 8-12℃. So, except for some high quality beer, we could raise cooling temp suitably to speed up equipment circulation and increase output.