When complete, the development will reduce the chilling process of green beer significantly and offer improved fermenting vessel use.
Lorien project manager Steve Woolley explains: ‘Currently, external cooling jackets are fitted to the fermenting vessel to crash cool the beer, a process which can take up to 36 hours.The new system will reduce the chilling process to around 10 hours, which will effectively free up the fermenting vessel for the next brew. This is because the beer is chilled as it makes its way to be cold conditioned, rather than being chilled in the vessel.’
The scope of the project also includes the design and installation of a Finings system which incorporates bulk finings intake from road tanker, storage, dilution, and proportional dosage into the green beer pre-chiller en route to cold conditioning.
Furthermore, Lorien’s involvement encompasses a fructose intake, storage and dosing facility in addition to tetralone and caramel handling, dilution and dosing. De-aerated liquor (DAL) storage and distribution is also being increased.
When complete, all in-line Green Beer additions will be centralised into a new Additions area.
Plant commissioning is expected to begin in March 2006.