BREWHA Equipment Co Ltd. BIAC, User Manual

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the Touchscreen Controller) to regulate water into the fermenter jacket. After boil, once the
target fermenting temperature is attained, the TCV closes, and the flow of chilling fluid into the
jacket is stopped. This is useful during the initial chill, so one can program the desired pitching
temperature and not have to supervise it, and also during fermentation to precisely maintain
temperatures inside the fermenter when using tap water for cooling. The ETC (or Touchscreen
Controller) can also be used to power the Chiller pump to circulate chilled water through the
jacket instead of using the TCV and tap water.
8. When the wort reaches yeast-pitching temperature, the protein that has settled to the
bottom is removed out the bottom port (generally this is 2–5% of the total volume). To
facilitate healthy yeast growth at the start of fermentation, oxygen (or filtered air) is normally
added through the bottom port with the Wort Aeration Stone. The addition of oxygen in the
bottom also helps equilibriate the temperature inside, as the rising bubbles stir up the wort.
The addition of oxygen can be precisely measured by gas flow meters (and the amount of
dissolved oxygen tested by dissolved oxygen meters) but as a general rule, pure oxygen should
be added for 1-5 minutes, and air (20% oxygen) for 8-10 minutes (longer for the largest tanks).
The temperature is checked again to ensure it is correct for adding yeast, and if no further
chilling is necessary, the yeast is pitched, the gas blow-off hose connected to a lid port (with
the distil end of the hose in a bucket of water) and the lid sealed. Fermentation should start
within 12-36 hours as evidenced by bubbles appearing in the air lock/bucket.
Rest to equilibriate wort temperature and remove excess protein, and aeration before pitching
yeast: 10 minutes
Rinsing out of the Mash Colander and pump assembly: 15 minutes
9. After fermentation has slowed down (4–6 days for ales and 2–3 weeks for lagers), yeast can
be removed out of the bottom of the fermenter (first remove the blow off hose from water
or add 1–2psi of CO2 to the top of the fermenter so that water from your blow off tank is
not sucked into the fermenter). This will help ensure yeast cake does not harden and make
removal/cleaning difficult. After two weeks (4–6 weeks for lagers), the beer can be transferred
to kegs (or left in the fermenter) for carbonation and further conditioning. If cold crashing, be
sure to add CO2 pressure to offset any vacuum that forms as the beer cools and shrinks.
Fermentation: 5–14 days (longer for lagers or high gravity beers)
Transfer to keg (or bottles) for further conditioning and carbonation: 15–60 minutes
Conditioning and carbonation : 1–3 weeks depending on the style; light, simple beers take less
time than dark, complex beers (carbonation occurs much faster and at lower pressure if the
beer is cold)
And that’s it! Full control, brilliant tasting beer, and all in less space and with less equipment
than ever before.
BIAC User Manual Brewing