Changes

A [[Coolship]] (Anglicized version of the Dutch/Flemish koelschip) is a type of fermentation an open vessel used in the production of beerto cool wort by exposure to ambient air. Traditionally, a coolship is a broad, open-top, flat vessel in which wort coolsovernight. The high surface to mass ratio allows for more efficient cooling, which is important at commercial production scales. Contemporary usage includes any open fermentor used in Traditionally, spontaneous fermentation is only carried out between fall and spring when nighttime temperatures are sufficiently low (---add cutoff temp--) to sufficiently cool the production wort overnight. The ambient microbial balance may also be more favorable during this time of beeryear (--some sources say more bacteria in summer--), even when using modern mechanical but inadequate cooling techniquescould result in similar results of enhanced acid production (similar to [[Sour Worting|sour worting]]). TraditionallyIn addition this broad, coolships were constructed shallow design maximizes the area of woodwort available for inoculation with ambient microbes. On a homebrew scale, but later were lined with iron or copper where typical batch sizes cool more quickly, a wide shallow pan is not necessary to achieve appropriate cooling overnight given appropriate nighttime outdoor temperatures. Boil kettles and similarly shaped vessels are sufficient for better thermal conductivity. (overnight cooling and may provide a rate of cooling more similar to do) Coolship design include that provided by coolships in commercial production sized batches <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1068826853145528/ ref from Facebook thread by James Howat] </ref>. However the aspect ratio of vessels of this size limit the inoculation of the wort by ambient microbes due to the lower surface area for a given volume compared to traditional coolships.