Difference between revisions of "Coolship"

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[[File:Coolship1.jpg|thumbnail|right|Copper Coolship at a brewery in Prague]]
 
[[File:Coolship1.jpg|thumbnail|right|Copper Coolship at a brewery in Prague]]
−
'''Coolship''' (Anglicized version of the Dutch/Flemish ''koelschip'') is a type of fermentation vessel used in the production of beer. Traditionally, a ''coolship'' is a broad, open-top, flat vessel in which wort cools. The high surface to mass ratio allows for more efficient cooling. Contemporary usage includes any open fermentor used in the production of beer, even when using modern mechanical cooling techniques. Traditionally, ''coolships'' were constructed of wood, but later were lined with iron or copper for better thermal conductivity.
+
'''Coolship''' (Anglicized version of the Dutch/Flemish ''koelschip'') is a type of fermentation vessel used in the production of beer. Traditionally, a ''coolship'' is a broad, open-top, flat vessel in which wort cools. The high surface to mass ratio allows for more efficient cooling. Contemporary usage includes any open fermentor used in the production of beer, even when using modern mechanical cooling techniques. Traditionally, ''coolships'' were constructed of wood, but later were lined with iron or copper for better thermal conductivity.  See also the [http://www.milkthefunk.com/ccc/ MTF Coolship Cooling Calculator].  See [[Spontaneous_Fermentation#Cooling|Spontaneous Fermentation]] for information on dissolved oxygen in wort that is cooled overnight in a coolship.
  
 
==Homebrew Coolships==
 
==Homebrew Coolships==
 
[[File:Ky coolship 2.jpg|thumbnail|right|Miniature Coolship by Devin Bell]]
 
[[File:Ky coolship 2.jpg|thumbnail|right|Miniature Coolship by Devin Bell]]
 
[[File:Small-pasta-beer-coolship.jpg|thumbnail|right|[http://beerbybart.com/2014/04/02/slow-learning-sour-beer-experiments/ Boil kettle coolship by Gail Ann Williams.]  Cheese cloth was used to keep out debris, and a chair was carefully placed to keep out wild raccoons.]]
 
[[File:Small-pasta-beer-coolship.jpg|thumbnail|right|[http://beerbybart.com/2014/04/02/slow-learning-sour-beer-experiments/ Boil kettle coolship by Gail Ann Williams.]  Cheese cloth was used to keep out debris, and a chair was carefully placed to keep out wild raccoons.]]
−
Many homebrewers will construct a miniature coolship, as seen by Devin Bell's picture.  Devin has reported good results from using his miniature coolship <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1110677075627172/?comment_id=1110818382279708&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Devil Bell on the results of using his coolship.  7/16/2015.]</ref>.  The benefit of building one is that a ball valve can be installed near the bottom of the coolship, which will make transferring the wort easier.  Another option that some people have reported trying is purchasing a large stainless steel pans from a restaurant supply store, as well as food grade plastic trays. 
 
  
−
The third option is to use your boil kettle.  At the 2015 National Homebrewer's Conference in San Diego, James Howat's presentation, ''Wild and Spontaneous Fermentation at Home'', brought up the issue of [https://en.wikipedia.org/wiki/Surface-area-to-volume_ratio surface area to volume ratio] <ref name="Howat">[http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/ ''Wild and Spontaneous Fermentation at Home''.  Presentation by James Howat at 2015 NHC.]</ref>. The ''surface area to volume ratio'' of a hot liquid, directly affects the cooling rate of that liquid (it affects the cooling rate of all objects, not just liquids) <ref>[http://www.fmf.uni-lj.si/~planinsic/articles/Cheese%20cubes_EJP.pdf The surface-to-volume ratio in thermal physics: from cheese cube physics to animal metabolism.  Gorazd Planinsic and Michael Vollmer.  European Journal of Physics. 29 (2008) 369–384.]</ref>. In other words, the greater the surface area of a given volume of liquid, the faster it cools.  For example, imagine 100 liters of hot liquid is in a very wide and flat container.  It will cool much faster than if it was in a perfectly square container, and even faster still than if it was in a spherical container. See [http://wordpress.mrreid.org/2011/10/20/spherical-ice-cubes-and-surface-area-to-volume-ratio/ this article for another explanation of how surface area to volume ratio affects cooling].
+
Homebrewers may use coolships in their home brewhouse as a way to cool and inoculate beers to be spontaneously fermented. The purpose of a coolship for homebrewers is identical to commercial brewers. (For more information on the process of brewing with a coolship, see [[Spontaneous Fermentation]].)  However, the vessel selected as a coolship generally will be determined by the available resources of the homebrewer and the effect of the coolship will be driven by the surface area to volume ratio of the wort within the coolship.
  
−
James Howat's example of how to find the surface area to volume ratio of a coolship:
+
===Common Homebrew Coolships===
 +
Homebrew coolships range from repurposed vessels to custom designed equipment. There are costs and benefits associated with each design that should be considered.
 +
 
 +
Some homebrewers prefer to purchase or repurpose from the home suitable shallow, food grade containers used in cooking or catering. These include stainless steel or aluminum baking pans, large glass baking pans, food grade plastic trays and storage containers. These vessels are often cheap and may already be available in the home. It can be tough working with large vessels with no valve to drain the coolship into a fermentor. One must make sure the selected vessel is designed for use with hot liquids so it does not crack or melt.  Cooling boiling wort in plastic containers that are not rated for boiling temperatures may leech chemicals from the plastic depending on what they contain, even if they are food grade.
 +
 
 +
Others design coolships using specialized equipment fabricated for that purpose or created out of stainless steel or copper parts. An easy route to design a coolship may employ restaurant supplies such as steel storage racks and stainless steel tubs. These designs allow for convenient features such as a ball valve for draining the cooled wort or screening to keep out break material from the boil kettle. The coolship can be built to an optimum surface area to volume ratio. These coolships are often the most expensive route but the most customized and durable.
 +
 
 +
A third option is to use the boil kettle as a coolship. In this method the kettle is simply left outside after the boil. Here there is no need to purchase or design a separate vessel and it may already provide a valve to drain the cooled wort and handles for easy movement. However, by using the boil kettle the brewer has no choice in the surface area to volume ratio of the cooling wort and there is no opportunity to remove the break material from the wort prior to cooling.
 +
 
 +
Regardless of the method selected, the surface area to volume ratio should be carefully considered due to its affects on cooling and microorganism populations in the spontaneous fermentation.
 +
 
 +
===Surface Area to Volume Ratio===
 +
Abbreviated '''SA:V''', the surface area to volume ratio is the proportion between the surface area of the wort (the dimensions of the wort exposed to the sides of the vessel), and the volume of the wort.  The SA:V affects the cooling rate of the wort.  In addition to  this, the surface area of the top of the vessel which is exposed to air in proportion to the volume of wort potentially affects the inoculation rate of the vessel.
 +
 
 +
====Cooling Rate====
 +
The cooling rate of the exposed wort is influenced by a number of factors including the ambient temperature, the [https://en.wikipedia.org/wiki/Thermal_conductivity thermal conductivity] of the coolship material (for example, Jester King Brewery noted a faster, more preferable cooling rate for a 30 bbl coolship made from copper versus stainless steel because copper is a better thermal conductor <ref>[http://www.thebrewingnetwork.com/session-jester-king-brewery/ "Jester King Brewery"; Interview with Averie Swanson from Jester King Brewery.  Brewing Network Session Podcast.  01/30/2017.  ~1:22:00 minutes in.]</ref>), and the surface area to volume ratio <ref>[http://www.bbc.co.uk/schools/gcsebitesize/science/aqa/heatingandcooling/heatingrev6.shtml ''Energy transfer by heating''.  BBC website, Bitesize section.  Retrieved 7/24/2015.]</ref>. The most important factor is the ambient temperature, but the easiest variable to control is the surface area to volume ratio. The greater the surface area of a given liquid the faster it will cool <ref>[http://www.fmf.uni-lj.si/~planinsic/articles/Cheese%20cubes_EJP.pdf The surface-to-volume ratio in thermal physics: from cheese cube physics to animal metabolism.  Gorazd Planinsic and Michael Vollmer.  European Journal of Physics.  29 (2008) 369–384.]</ref>. For example, imagine 100 liters of hot liquid is in a very wide and flat container.  It will cool much faster than if it was in a perfectly square container, and even faster still than if it was in a spherical container.  See [http://wordpress.mrreid.org/2011/10/20/spherical-ice-cubes-and-surface-area-to-volume-ratio/ this article for another explanation of how surface area to volume ratio affects cooling].The more surface area to volume ratio, the more microorganisms that will be collected in the coolship for the given volume of wort <ref name="Howat">[http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/ ''Wild and Spontaneous Fermentation at Home''.  Presentation by James Howat at 2015 NHC.]</ref>. 
 +
 
 +
Some brewers claim that controlling the speed of cooling is important to assembling a desired blend of microorganisms in the wort <ref name="Howat"></ref>. Microbes survive and multiply at different temperatures and cooling too long or too fast may produce a beer that lacks desirable character or possesses an excess of undesirable character. A larger surface area of wort will allow for greater inoculation of microbes although if the wort cools too quickly the majority of inoculation will occur at cooler temperatures and affect the ratio and growth of various microbes in the wort. (For more information on the effects of the cooling rate see [[Spontaneous Fermentation]].)
 +
 
 +
Scaling a commercial-sized coolship down to homebrewing volumes will produce a coolship that does not match the surface area to volume ratio of the larger coolship. For this reason, the surface area to volume ratio should be the driving factor in determining how to design the shape and depth of a homebrewing coolship. In his 2015 National Homebrewer's Conference presentation, Wild and Spontaneous Fermentation at Home, James Howat provides a comparison of the surface area to volume ratios between a 36 BBL coolship and a 10 gallon coolship scaled down linearly from the 36 BBL coolship <ref name="Howat"></ref>.
  
 
<code>
 
<code>
 
:Example of a 36 bbl coolship:
 
:Example of a 36 bbl coolship:
−
::Dimensions of the example coolship: 10 ft x 10 ft x 1.5 ft.
+
::Dimensions of the 36 coolship: 10' x 10' x 1.5'.
 
::Wort volume = 1122 gallons = 150 cubic feet.   
 
::Wort volume = 1122 gallons = 150 cubic feet.   
−
::Surface area of the top surface of the wort = 100 square feet.
+
::Surface area (2wl + 2lh + 2wh) = 260 sq. ft.
−
::Surface Area to Volume ratio = 100/150 = '''0.67''' square feet per cubic foot.
+
::Surface Area to Volume ratio = 260/150 = '''1.73''' sq. ft. per cubic foot
  
 
:Example of a 10 gallon coolship:
 
:Example of a 10 gallon coolship:
−
::Dimensions of the example "mini-coolship": 2.5 ft x 2.5 ft x 0.20 ft (2.4 inches).
+
::Dimensions of the 10 gallon coolship: 2.5' x 2.5' x 0.20'
 
::Wort volume: 9.35 gallons = 1.25 cubic feet.
 
::Wort volume: 9.35 gallons = 1.25 cubic feet.
−
::Surface area of the top surface of the wort = 6.25 square feet.
+
::Surface area (2wl + 2lh + 2wh) = 14.5 sq. ft.
−
::Surface Area to Volume ratio = 6.25/1.25 = '''5''' square feet per cubic foot <ref name="Howat"></ref>.
+
::Surface Area to Volume ratio = 14.5/1.25 = '''11.6''' sq. ft. per cubic foot
 
</code>
 
</code>
  
−
The above example shows that the surface area to volume ratio of the 36 bbl coolship is much less than the surface area to volume ratio of the 10 gallon coolship, thus it will cool slower. A typical boil kettle (math not provided due to it involving circles) has dimensions that provide a ''surface area to volume ratio'' that is closer to the 36 bbl coolship (estimated 1-2 square feet per cubic foot).  Further insulation of the boil kettle may help obtain a cooling rate that is comparable to the 36 bbl coolship.  Other factors that influence the cooling rate of wort are the temperature between the wort and its surroundings, and what the [https://en.wikipedia.org/wiki/Thermal_conductivity thermal conductivity] is of the material that the coolship is made out of.
+
This example indicates a substantially lower ratio for the 36 BBL coolship. At the lower ratio, the wort will cool considerably slower. As a result difference in cooling rate between the two coolships, the inoculation rate and ratio between microorganisms will differ.
 +
 
 +
Designing a coolship for homebrew volumes may result in a coolship that does not appear similar to its larger companions. To get as close to the 1.73 ratio of the 36 BBL coolship with our 10 gallon example, the dimensions would have to be as close to a cube as possible with dimensions approximately 1.1' x 1.1' x 1.03'.  This still only gives a SA:V of 4.9 sq. ft. per cubic foot. A homebrewer desiring a more shallow vessel may insulate the coolship to slow the cooling rate although this may affect the inoculate rate. A typical homebrew-volume boil kettle is closer to the larger coolship (estimated 1-2 sq. ft. per cubic foot) and insulating the kettle when using it as a coolship may slow the cooling rate closer to that of a commercial-volume coolship.
 +
 
 +
====Inoculation Surface Area====
 +
The ''top'' surface area to volume ratio affects the inoculation rate.  Some brewers may want their coolship inoculation rate to be somewhere near what commercial coolships are.  An example to find the SA:V ratio of just the top surface using the same two coolship dimensions follows:
 +
 
 +
<code>
 +
:Example of a 36 bbl coolship:
 +
::Dimensions of the 36 coolship: 10' x 10' x 1.5'.
 +
::Wort volume = 1122 gallons = 150 cubic feet.   
 +
::Surface area of the top surface of the wort (w x l) = 100 sq. ft.
 +
::Surface Area to Volume ratio = 100/150 = '''0.67''' sq. ft. per cubic foot
 +
 
 +
:Example of a 10 gallon coolship:
 +
::Dimensions of the 10 gallon coolship: 2.5' x 2.5' x 0.20'
 +
::Wort volume: 9.35 gallons = 1.25 cubic feet.
 +
::Surface area of the top surface of the wort (w x l) = 6.25 sq. ft.
 +
::Surface Area to Volume ratio = 6.25/1.25 = '''5''' sq. ft. per cubic foot
 +
</code> 
 +
 
 +
The example above shows that the shallow 10 gallon coolship also has a much larger ''top'' surface area to volume ratio.
 +
 
 +
====Coolship SA:V Calculator====
 +
 
 +
Mark B. Fry's coolship SA:V calculator will calculate the SA:V for cylindrical kettles (updated by Joe Idoni to include a second tab for rectangular coolships).  In order to use the files they must be downloaded.  Click "File", "Download as", and select "Microsoft Excel (.xlsx)":
 +
* [https://docs.google.com/spreadsheets/d/1HFBTCt99OQ9-jSGI9jBZXwC6SqtZZVwlpXYw2rjLO4k/edit#gid=90184859 Original spreadsheet by Mark B. Fry (download and save a copy to use).]
 +
* [https://docs.google.com/spreadsheets/d/1gB4347cP70Sw6topMoOvDydMYQcS2PF7M0Yl0vgbZbk/edit#gid=1777054704 Updated version by Joe Idoni with tab for rectangular coolships (second tab; download and save a copy to use).]
  
−
Another factor that is affected by the surface area to volume ratio is the inoculation rate.  The larger the surface area, the more microbes that are collected.  However, it has been shown that the surface area to volume ratio of large commercial coolships is adequate for collecting microbes, so in theory this shouldn't be a concern for homebrewers <ref name="Howat"></ref>. For more information on the process of brewing with a coolship, see [[Spontaneous Fermentation]].
+
==Commercial Coolships==
 +
===Manufacturers===
 +
Any metal tank manufacturer can generally build a coolship <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1327576813937196/?comment_id=1327588103936067&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Joe Wells on MTF.  06/11/2016.]</ref>.  However, below are manufacturers that specialize in their construction for commercial breweries:
 +
* [http://www.foedercrafters.com/koelschip/ Foedercrafters.]
 +
* [http://www.metalcraftfabrication.com/ Metal Crafters Fabrication.]
 +
* [http://nsibrew.com Newlands (copper coolship).]
  
−
:''Editor's note: a discussion on the merits of cooling rates for coolships is worthy of a separate, in-depth analysis, and currently isn't covered here.''
+
Some commercial brewers have reported positive results from using industrial maple syrup boil pans.  [https://www.facebook.com/groups/MilkTheFunk/permalink/1459172714110938/?comment_id=1459763314051878&comment_tracking=%7B%22tn%22%3A%22R2%22%7D See this MTF thread] for more information.
 +
===Miscelaneous Information===
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1637570519604489/?comment_id=1637600782934796&reply_comment_id=1637627056265502&comment_tracking=%7B%22tn%22%3A%22R%22%7D James Howat's comparison of copper versus stainless steel coolships on MTF (multiple subreplies).]
  
 
==See Also==
 
==See Also==
 
===Additional Articles on MTF Wiki===
 
===Additional Articles on MTF Wiki===
 +
* [http://www.milkthefunk.com/ccc/ MTF Coolship Cooling Calculator]
 
* [[Spontaneous Fermentation]]
 
* [[Spontaneous Fermentation]]
 
* [[Lambic]]
 
* [[Lambic]]
  
 
===External Resources===
 
===External Resources===
 +
* [https://docs.google.com/spreadsheets/d/1HFBTCt99OQ9-jSGI9jBZXwC6SqtZZVwlpXYw2rjLO4k/edit#gid=90184859 Coolship SA:V calculator with approximation of cooling rate by Mark B. Fry  (download and save a copy to use).]
 
* [https://www.youtube.com/watch?v=L3sijnoW5HU King's Coolship, BrewingTV Episode 42].
 
* [https://www.youtube.com/watch?v=L3sijnoW5HU King's Coolship, BrewingTV Episode 42].
 
* [http://lambicandwildale.com/tag/cool-ship/ Lambic and Wild Ale blog; ''Cool Ship'' posts.]
 
* [http://lambicandwildale.com/tag/cool-ship/ Lambic and Wild Ale blog; ''Cool Ship'' posts.]
Line 44: Line 98:
 
* [http://www.browneandbitter.com/2015/05/spontaneous-fermentation-ii-success.html Amos Browne's second attempt (Browne and Bitter blog) with lessons learned from the first attempt.]
 
* [http://www.browneandbitter.com/2015/05/spontaneous-fermentation-ii-success.html Amos Browne's second attempt (Browne and Bitter blog) with lessons learned from the first attempt.]
 
* [http://beerbybart.com/2014/04/02/slow-learning-sour-beer-experiments/ ''Slow Learning: Sour Beer Experiments'', by Gail Ann Williams.]
 
* [http://beerbybart.com/2014/04/02/slow-learning-sour-beer-experiments/ ''Slow Learning: Sour Beer Experiments'', by Gail Ann Williams.]
 +
* [http://www.blackprojectbeer.com/blog/ Black Project's Coolship explanation by James Howat.]
 +
* [https://www.facebook.com/blackprojectbeer/videos/580667305468055/ Live interview with James Howat while filling his new coolship.]
 +
* [https://translate.google.com/translate?sl=auto&tl=en&js=y&prev=_t&hl=en&ie=UTF-8&u=https%3A%2F%2Fbelgianbeergeek.be%2F2016%2F11%2F27%2Fcoolship-the-yeast-over-koelschepen-en-beestjes%2F&edit-text=&act=url "Cool Ship & The Yeast - About reefers and critters" by Belgian Beer Geek blog; tech specs on commercial Belgian lambic coolships.]
  
 
==References==
 
==References==

Revision as of 10:45, 5 April 2017

Copper Coolship at a brewery in Prague

Coolship (Anglicized version of the Dutch/Flemish koelschip) is a type of fermentation vessel used in the production of beer. Traditionally, a coolship is a broad, open-top, flat vessel in which wort cools. The high surface to mass ratio allows for more efficient cooling. Contemporary usage includes any open fermentor used in the production of beer, even when using modern mechanical cooling techniques. Traditionally, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity. See also the MTF Coolship Cooling Calculator. See Spontaneous Fermentation for information on dissolved oxygen in wort that is cooled overnight in a coolship.

Homebrew Coolships

Miniature Coolship by Devin Bell
Boil kettle coolship by Gail Ann Williams. Cheese cloth was used to keep out debris, and a chair was carefully placed to keep out wild raccoons.

Homebrewers may use coolships in their home brewhouse as a way to cool and inoculate beers to be spontaneously fermented. The purpose of a coolship for homebrewers is identical to commercial brewers. (For more information on the process of brewing with a coolship, see Spontaneous Fermentation.) However, the vessel selected as a coolship generally will be determined by the available resources of the homebrewer and the effect of the coolship will be driven by the surface area to volume ratio of the wort within the coolship.

Common Homebrew Coolships

Homebrew coolships range from repurposed vessels to custom designed equipment. There are costs and benefits associated with each design that should be considered.

Some homebrewers prefer to purchase or repurpose from the home suitable shallow, food grade containers used in cooking or catering. These include stainless steel or aluminum baking pans, large glass baking pans, food grade plastic trays and storage containers. These vessels are often cheap and may already be available in the home. It can be tough working with large vessels with no valve to drain the coolship into a fermentor. One must make sure the selected vessel is designed for use with hot liquids so it does not crack or melt. Cooling boiling wort in plastic containers that are not rated for boiling temperatures may leech chemicals from the plastic depending on what they contain, even if they are food grade.

Others design coolships using specialized equipment fabricated for that purpose or created out of stainless steel or copper parts. An easy route to design a coolship may employ restaurant supplies such as steel storage racks and stainless steel tubs. These designs allow for convenient features such as a ball valve for draining the cooled wort or screening to keep out break material from the boil kettle. The coolship can be built to an optimum surface area to volume ratio. These coolships are often the most expensive route but the most customized and durable.

A third option is to use the boil kettle as a coolship. In this method the kettle is simply left outside after the boil. Here there is no need to purchase or design a separate vessel and it may already provide a valve to drain the cooled wort and handles for easy movement. However, by using the boil kettle the brewer has no choice in the surface area to volume ratio of the cooling wort and there is no opportunity to remove the break material from the wort prior to cooling.

Regardless of the method selected, the surface area to volume ratio should be carefully considered due to its affects on cooling and microorganism populations in the spontaneous fermentation.

Surface Area to Volume Ratio

Abbreviated SA:V, the surface area to volume ratio is the proportion between the surface area of the wort (the dimensions of the wort exposed to the sides of the vessel), and the volume of the wort. The SA:V affects the cooling rate of the wort. In addition to this, the surface area of the top of the vessel which is exposed to air in proportion to the volume of wort potentially affects the inoculation rate of the vessel.

Cooling Rate

The cooling rate of the exposed wort is influenced by a number of factors including the ambient temperature, the thermal conductivity of the coolship material (for example, Jester King Brewery noted a faster, more preferable cooling rate for a 30 bbl coolship made from copper versus stainless steel because copper is a better thermal conductor [1]), and the surface area to volume ratio [2]. The most important factor is the ambient temperature, but the easiest variable to control is the surface area to volume ratio. The greater the surface area of a given liquid the faster it will cool [3]. For example, imagine 100 liters of hot liquid is in a very wide and flat container. It will cool much faster than if it was in a perfectly square container, and even faster still than if it was in a spherical container. See this article for another explanation of how surface area to volume ratio affects cooling.The more surface area to volume ratio, the more microorganisms that will be collected in the coolship for the given volume of wort [4].

Some brewers claim that controlling the speed of cooling is important to assembling a desired blend of microorganisms in the wort [4]. Microbes survive and multiply at different temperatures and cooling too long or too fast may produce a beer that lacks desirable character or possesses an excess of undesirable character. A larger surface area of wort will allow for greater inoculation of microbes although if the wort cools too quickly the majority of inoculation will occur at cooler temperatures and affect the ratio and growth of various microbes in the wort. (For more information on the effects of the cooling rate see Spontaneous Fermentation.)

Scaling a commercial-sized coolship down to homebrewing volumes will produce a coolship that does not match the surface area to volume ratio of the larger coolship. For this reason, the surface area to volume ratio should be the driving factor in determining how to design the shape and depth of a homebrewing coolship. In his 2015 National Homebrewer's Conference presentation, Wild and Spontaneous Fermentation at Home, James Howat provides a comparison of the surface area to volume ratios between a 36 BBL coolship and a 10 gallon coolship scaled down linearly from the 36 BBL coolship [4].

Example of a 36 bbl coolship:
Dimensions of the 36 coolship: 10' x 10' x 1.5'.
Wort volume = 1122 gallons = 150 cubic feet.
Surface area (2wl + 2lh + 2wh) = 260 sq. ft.
Surface Area to Volume ratio = 260/150 = 1.73 sq. ft. per cubic foot
Example of a 10 gallon coolship:
Dimensions of the 10 gallon coolship: 2.5' x 2.5' x 0.20'
Wort volume: 9.35 gallons = 1.25 cubic feet.
Surface area (2wl + 2lh + 2wh) = 14.5 sq. ft.
Surface Area to Volume ratio = 14.5/1.25 = 11.6 sq. ft. per cubic foot

This example indicates a substantially lower ratio for the 36 BBL coolship. At the lower ratio, the wort will cool considerably slower. As a result difference in cooling rate between the two coolships, the inoculation rate and ratio between microorganisms will differ.

Designing a coolship for homebrew volumes may result in a coolship that does not appear similar to its larger companions. To get as close to the 1.73 ratio of the 36 BBL coolship with our 10 gallon example, the dimensions would have to be as close to a cube as possible with dimensions approximately 1.1' x 1.1' x 1.03'. This still only gives a SA:V of 4.9 sq. ft. per cubic foot. A homebrewer desiring a more shallow vessel may insulate the coolship to slow the cooling rate although this may affect the inoculate rate. A typical homebrew-volume boil kettle is closer to the larger coolship (estimated 1-2 sq. ft. per cubic foot) and insulating the kettle when using it as a coolship may slow the cooling rate closer to that of a commercial-volume coolship.

Inoculation Surface Area

The top surface area to volume ratio affects the inoculation rate. Some brewers may want their coolship inoculation rate to be somewhere near what commercial coolships are. An example to find the SA:V ratio of just the top surface using the same two coolship dimensions follows:

Example of a 36 bbl coolship:
Dimensions of the 36 coolship: 10' x 10' x 1.5'.
Wort volume = 1122 gallons = 150 cubic feet.
Surface area of the top surface of the wort (w x l) = 100 sq. ft.
Surface Area to Volume ratio = 100/150 = 0.67 sq. ft. per cubic foot
Example of a 10 gallon coolship:
Dimensions of the 10 gallon coolship: 2.5' x 2.5' x 0.20'
Wort volume: 9.35 gallons = 1.25 cubic feet.
Surface area of the top surface of the wort (w x l) = 6.25 sq. ft.
Surface Area to Volume ratio = 6.25/1.25 = 5 sq. ft. per cubic foot

The example above shows that the shallow 10 gallon coolship also has a much larger top surface area to volume ratio.

Coolship SA:V Calculator

Mark B. Fry's coolship SA:V calculator will calculate the SA:V for cylindrical kettles (updated by Joe Idoni to include a second tab for rectangular coolships). In order to use the files they must be downloaded. Click "File", "Download as", and select "Microsoft Excel (.xlsx)":

Commercial Coolships

Manufacturers

Any metal tank manufacturer can generally build a coolship [5]. However, below are manufacturers that specialize in their construction for commercial breweries:

Some commercial brewers have reported positive results from using industrial maple syrup boil pans. See this MTF thread for more information.

Miscelaneous Information

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. ↑ "Jester King Brewery"; Interview with Averie Swanson from Jester King Brewery. Brewing Network Session Podcast. 01/30/2017. ~1:22:00 minutes in.
  2. ↑ Energy transfer by heating. BBC website, Bitesize section. Retrieved 7/24/2015.
  3. ↑ The surface-to-volume ratio in thermal physics: from cheese cube physics to animal metabolism. Gorazd Planinsic and Michael Vollmer. European Journal of Physics. 29 (2008) 369–384.
  4. ↑ 4.0 4.1 4.2 Wild and Spontaneous Fermentation at Home. Presentation by James Howat at 2015 NHC.
  5. ↑ Conversation with Joe Wells on MTF. 06/11/2016.
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