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]]
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'''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.
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'''Coolship''' (the Anglicized version of the Dutch/Flemish ''koelschip'') is a broad, open-top, flat vessel in which wort cools. The large surface area in relation to volume allows for relatively efficient cooling. It is also an integral step in the process of making Belgian lambic and other [[Spontaneous_Fermentation|spontaneously fermented beers]]. Historically, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity.  Most modern constructed coolships are made from stainless steel, although copper coolships are still used in many Belgian lambic breweries as well as a few breweries outside of Belgium.  Pre-dating the specific application of coolships by Belgian lambic brewers for inoculation during cooling, some German and English brewers also still use copper coolships (''kühlschiff'' in German and "cooler" in Great Britain) as chillers to partially cool wort to 55-75°C (131-167°F) before either chilling the wort in a closed system or transferring the warm wort to a fermenter to cool and finally pitch yeast, a process which was once common throughout Europe <ref>[http://craftybeergirls.com/2018/03/18/coolship-field-trip/ Lauren Lerch.  "Coolship Field Trip".  Crafty Beer Girls blog.  Retrieved 03/18/2018.]</ref><ref>[http://www.uerige.de/brauerei-brauprozess.html "Malz – aus Gerste und Weizen ".  Zum Uerige website.  Retrieved 03/18/2018.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2814130411948488/ Various members of MTF.  Milk The Funk thread on the use of coolships in historical German brewing.  07/28/2019.]</ref><ref>[http://zythophile.co.uk/2019/10/18/do-you-gyle-your-ale-after-it-leaves-the-cooler-and-finishes-fermenting-in-the-vat-or-krausen-your-beer-post-coolship-when-its-run-out-of-the-foeder Martyn Cornell.  Zythophile website.  10/18/2019.  retrieved 10/18/2019.]</ref>.  Saison breweries used coolships during the 1800's in a similar fashion to German brewers to cool the wort before pitching yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2275507945810740/?comment_tracking=%7B%22tn%22%3A%22R%2317%22%7D Georges Lacambre.  Dec, 1851.  Translated by Lucas Blasty on Milk The Funk Facebook group.]</ref>. 
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 +
Contemporary usage also includes using a coolship as an open fermentor for the production of non-sour beer.  For example, [https://web.archive.org/web/20220126000613/https://www.anchorbrewing.com/blog/brewing-insights-open-fermentation/ Anchor Brewing Co] fermented beer openly, but because the wort is pre-chilled before entering the vessel, Anchor Brewing no longer refers to these as "coolships" but as "open fermenters" <ref>[https://web.archive.org/web/20230326181248/https://www.anchorbrewing.com/blog/anchor-terminology-coolship/ "Anchor Terminology: Coolship".  Anchor Steam website.  04/12/2012.  Retrieved 09/10/2018.]</ref>.  Contemporary experimental usage of coolships includes allowing wort to cool and become inoculated with microbes from the environment, as well as adding cultured yeast at some point in the process, and optionally using the coolship as an open fermenter to conduct the primary fermentation in rather than conducting the primary fermenation in barrels like in Belgian lambic brewing.  This is not considered to be full "spontaneous fermentation" since yeast and/or lactic acid bacteria are added to produce a more controlled fermentation, but the resulting beer might benefit from or be otherwise altered by the wild microbes or the effects of the lack of head pressure/exposure to oxygen caused by cooling (and optionally fermenting) the wort in a coolship <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2987548407940020/ Brandon Jones of Yazoo Brewing Co.  Milk The Funk Facebook group thread on using a coolship and pitching Bootleg Biology yeast.  10/18/2019.]</ref>.  A less common practice that has been gaining some traction in the US is using a portable coolship.  These coolships are designed to be transported, often in the back of pickup trucks.  The coolship should have a baffle that prevents the dangerously hot wort from spilling out of the coolship.  The coolship can then be transported anywhere to inoculate the wort.  See [http://allaboutbeer.com/article/portable-coolships/ this All About Beer Magazine article].
 +
 
 +
This article will focus on the use of a coolship to initiate spontaneous fermentation and will not significantly address the use of coolships to partially cool wort as in the German/English/saison methods of chilling wort or to conduct open fermentation.
 +
 
 +
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|"Mini-coolship" by Devin Bell]]
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[[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.]]
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Many homebrewers will construct a "mini-coolship", as seen by Devin Bell's picture.  Devin has reported good results from using his makeshift ''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'', showed that using a boil kettle as a ''coolship'' is equal for replicating a large commercial ''coolship'' when comparing the surface area to wort ratio. James showed this by figuring out the volume of the wort in cubic feet for a ''large coolship'', and the volume of wort in cubic feet for a ''small coolship''.  He then compared the surface area of the top portion of the wort that is exposed to the air for each ''coolship''.  There is a greater surface area to wort ratio in a scaled down ''smaller coolship''.  This same idea applies to how there is a greater surface area to wort ratio in small wooden barrels versus large wooden barrels. <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>.  
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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.
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 +
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.
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 +
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.
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 +
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, although this aspect has not been studied that we are aware of.
 +
 
 +
====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>. 
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 +
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]].)
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 +
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>
 
: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 of top surface area per cubic foot of wort.  
+
::Surface Area to Volume ratio = 260/150 = '''1.73''' sq. ft. per cubic foot (56.8 cm<sup>2</sup> per L)
  
 
:Example of a 10 gallon coolship:
 
:Example of a 10 gallon coolship:
−
::Diensions of the example "mini-coolship":2.5 ft x 2.5 ft x .020 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 of top surface area per cubic foot of wort.
+
::Surface Area to Volume ratio = 14.5/1.25 = '''11.6''' sq. ft. per cubic foot (380.6 cm<sup>2</sup> per L)
 +
</code>
 +
 
 +
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 may 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 (22.0 cm<sup>2</sup> per L)
 +
 
 +
 
 +
: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 (164 cm<sup>2</sup> per L)
 +
</code> 
 +
The example above shows that the shallow 10 gallon coolship also has a much larger ''top'' surface area to volume ratio.
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====Coolship SA:V Calculator====
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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)":
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* [https://docs.google.com/spreadsheets/d/1HFBTCt99OQ9-jSGI9jBZXwC6SqtZZVwlpXYw2rjLO4k/edit#gid=90184859 Original spreadsheet by Mark B. Fry (download and save a copy to use).]
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* [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).]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2440331772661689/ Coolship calculator by Mark Hamon that includes evaporative cooling rates.]
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====Testing Cooling Rates====
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These resources have tested the cooling rates of various coolship types.
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* [http://www.archaicpursuit.com/2018/03/2015-coolship-experiment-cooling-rate.html?m=1 Caleb Buck's 2+ year experiment testing the difference between cooling rates by cooling in an insulated cooler and a similarly sized aluminum kettle without insulation].  See also the associated [https://www.facebook.com/groups/MilkTheFunk/permalink/1183899281638284/?hc_location=ufi MTF thread].
 +
* [http://thirdleapbrew.com/technical/the-great-homebrew-coolship-experiment/ Andrew Kazanovicz plotted the cooling rates of a Bayou Classic 1082 82 qt kettle versus an Igloo 10 gallon insulated cooler.]  See also the associated [https://www.facebook.com/groups/MilkTheFunk/permalink/1932089090152629/ MTF thread].
 +
* [http://homebrewingfun.blogspot.com/2018/04/update-and-blend-of-spontaneous-beers.html Adam Kielich measures the cooling rate over time of small batches, and reports the results.]  See also the associated [https://www.facebook.com/groups/MilkTheFunk/permalink/2094624910565712/ MTF thread].
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* [https://www.facebook.com/groups/MilkTheFunk/permalink/3137607142934145/?comment_id=3137680236260169 Andrew Zinn's cooling rate data for a 45bbl coolship, 30 bbl brewhouse.]
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==Commercial Coolships==
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This table shows the dimensions of various commercial coolships (sources noted below the table). The volume of the coolships has been calculated from the dimensions, and therefore it is slightly larger than the practical filling volume. Surface area:volume is calculated for the top surface exposed to air for both the maximum fill and the approximate batch sizes as well as the total surface area (including the walls and bottom of the coolship). Some breweries use multiple coolships at once. When multiple identical coolships are used, numbers in parentheses following brewery names indicate the number of coolships used and the volume given is the total combined volume of these coolships. Metric is used so that the calculations are easier.  For brewers who prefer ft<sup>2</sup>:ft<sup>3</sup>, 10 cm<sup>2</sup>:L is equal to 0.305 ft<sup>2</sup>:ft<sup>3</sup>. 
 +
 
 +
{| class="wikitable sortable"
 +
|-
 +
! Brewery !! Coolship Material !! Volume (total if multiple) (HL)!! Surface Area:Volume (top, min) (cm<sup>2</sup>:L)!! Actual Surface Area:Volume (top, estimated) (cm<sup>2</sup>:L)!! Surface Area:Volume (Total, min) (cm<sup>2</sup>:L)!! Brew Size (HL, approx)!! Length (cm)!! Width (cm)!! Height (cm)
 +
|-
 +
| 3 Fonteinen (4) || Stainless Steel || 62.3 || 35.7 || 55.6 || 90.8 || 40 || 400 || 139 || 28
 +
|-
 +
| Cantillon<nowiki>*</nowiki> || Copper || 75 || 33.3 || 38.5 || 74.7 || || 500 || 500 || 30
 +
|-
 +
| De Troch (2) || Stainless Steel || 57.3 || 38.3 || 68.7 || 88.7 || 32 || 349.3 || 314.5 || 26.1
 +
|-
 +
| Lindemans (new) || Stainless Steel || 234.3 || 19.9 || 23.3 || 46.4 || 200 || 1113.3 || 419.3 || 50.2
 +
|-
 +
| Timmermans || Copper || 236.1 || 26.8 || 57.5 || 58.6 || 110 || 810.1 || 781.3 || 37.3
 +
|-
 +
| Omer Vander Ghinste || Copper || 198 || 18.2 || 25.7 || 43.0 || 140 || 600 || 600 || 55
 +
|-
 +
| Van Honsebrouck || Stainless Steel || 352.5 || 17.2 || 26.4 || 39.6 || 230 || 778.9 || 778.9 || 58.1
 +
|-
 +
| Liefmans (2)<nowiki>**</nowiki> || Copper || 542 || 28.2 || 31.9 || 62.2 || 480 || 1749 || 440 || 35.4
 +
|-
 +
| Black Project (full)<nowiki>***</nowiki> (Closed) || Copper || 13.6 || 21.9 || 24.8 || 68.4 || 12 || 243.8 || 121.9 || 45.7
 +
|-
 +
| Black Project (half) (Closed) || Copper || 6.8 || 21.9 || 24.8 || 76.6 || 6 || 121.9 || 121.9 || 45.7
 +
|-
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| Jester King || Copper || 84.9 || 21.9 || 50.2 || 53.6 || 37 || 609.6 || 304.8 || 45.7
 +
|-
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| Mantra (Closed) || Stainless Steel || 18.9 || 32.8 || 35.2 || 83.1 || 17.6 || 381 || 162.6 || 30.5
 +
|-
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| Monkish || Stainless Steel || 22.6 || 16.4 || 23.2 || 54.2 || 16 || 243.8 || 121.9 || 91.4
 +
|-
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| Orpheus || Stainless Steel || 28.3 || NA || ~26 || 76.7 (actual) || 10 || 91 (radius) || NA || 43.2 (fill height)
 +
|-
 +
| The Referend (full)<nowiki>****</nowiki>|| Stainless Steel || 55.4 || 21.9 || 34.5 || 56.1 || 35.2 || 508.0 || 238.8 || 45.7
 +
|-
 +
| The Referend (small) || Stainless Steel || 19.4 || 21.9 || 36.3 || 63.4 || 11.7 || 177.8 || 238.8 || 45.7
 +
|-
 +
| The Referend (large) || Stainless Steel || 36.0 || 21.9 || 33.6 || 58.2 || 23.5 || 330.2 || 238.8 || 45.7
 +
|-
 +
| Sour Cellars || Stainless Steel || 7.4 || 17.5 || 18.0 || 70.7 || 7.2 || 135.9 || 95.3 || 57.2
 +
|-
 +
| Strange Roots Experimental Ales || Stainless Steel || ? || ? || ? ||? || ? || ? ||? || ?
 +
|-
 +
| Trinity ||Stainless Steel || 27.2 || 10.9 || 17.5 || 46.5 || 17 || 243.8 || 121.9 || 91.4
 +
|-
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| The Veil || Stainless Steel || 31.7 || 16.4 || 29.5 || 50.4 || 17.6 || 243.9 || 213.3 || 60.9
 +
|-
 +
| Yazoo<nowiki>*****</nowiki> || Stainless Steel || 25.7 || 14.1 || 21.3 || 49.2 || 23.5 || 198 || 183 || 71
 +
|-
 +
| Little Wolf<nowiki>******</nowiki> || Stainless Steel || 16.1 || 22.2 || 27 || 79.6 || 12 || 650 || 55 || 45
 +
|-
 +
| Shady Oak Barrel House<nowiki>*******</nowiki> || Stainless Steel || 5.98 || 30.3 || 34.2 || 94.6 || 5.3 || 183 || 99 || 33
 +
|-
 +
| Atom Brewing Company<nowiki>********</nowiki> || Copper || 5.678 || 25.4 || 28.26 || 84.1 || 5.1 || 119.4 || 120.7 || 39.4
 +
|-
 +
|}
 +
<nowiki>*</nowiki>An extra vessel is available to hold additional wort in case the wort volume exceeds the coolship capacity
 +
 
 +
<nowiki>**</nowiki>These coolships were used to cool wort to an intermediate temperature (~50-60 C) before finishing cooling with a Baudelot chiller, rather than for inoculation. They are no longer in use.
 +
 
 +
<nowiki>***</nowiki>The Black Project coolship is a single vessel with a divider allowing the coolship to be half filled with the depth and exposed surface area remaining the same as if it were completely filled.
 +
 
 +
<nowiki>****</nowiki>The coolship at The Referend Bier Blendery is a single vessel divided into two unequal compartments. This allows the coolship to be filled with three different brew sizes while maintaining the same fill depth and exposed surface area.
 +
 
 +
<nowiki>*****</nowiki>The coolship at Yazoo is custom designed to be used year round and double as an open fermenter.  Fabrication by Badger Fabrication in Wisconsin.
 +
 
 +
<nowiki>******</nowiki>The Little Wolf coolship is not designed to be a coolship, but rather a vessel designed for soaking all of the hoses used in the brewery, thus the less traditional dimensions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2321660844528783/?comment_id=2322247021136832&reply_comment_id=2322641964430671&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Stefan Wiswedel.  milk The Funk Facebook group thread on Little Wolf's "coolship".  10/15/2018.]</ref>.
 +
 
 +
<nowiki>*******</nowiki>Shady Oak Barrel House coolship has a top that can be clamped down with a pressure release valve for transferring hot wort within the coolship to another location <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2371134149581452/?comment_id=2371475189547348&reply_comment_id=2371486176212916&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Dustin Carver.  Milk The Funk Facebook group thread about Shady Oak Barrel House coolship lid, clamps, and PRV.  11/16/2018.]</ref>.
 +
 
 +
<nowiki>********</nowiki>Atom Brewing Company's coolship slopes to 15.5 inches; calculations do not include this slope.
 +
 
 +
This table is based on data collected by [https://belgianbeergeek.be/2016/11/27/coolship-the-yeast-over-koelschepen-en-beestjes/ Belgian Beer Geek] on the characteristics of coolships in various breweries and from MTF member contributions<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1790239601004246/ MTF thread about coolship dimensions]</ref>.
 +
 
 +
===Overhangs and Other Innovations===
 +
Some breweries have opted to craft overhangs that simulate a wooden ceiling above their coolship.  The idea is to simulate some [[Lambic|lambic]] breweries that have relatively low ceilings made from wood.  During the cooling of the wort in the coolship, vapor rises to the ceiling, condenses, and then drips back down into the coolship, potentially carrying microbes that are living on the wood of the ceiling (see also [[Spontaneous_Fermentation#Notes_on_the_Source_of_Microbes|Sources of Microbes in Spontaneous Fermentation]]).
 +
 
 +
Other examples of innovative customizations to the coolship design include Yazoo's Embrace The Funk Coolship wort immersion chiller for experimenting with cooling at warmer ambient temperatures, and Black Project's coolship that can be split into half batches.
 +
 
 +
<gallery mode=packged>
 +
File:Antidoot Coolship.jpg|[https://www.facebook.com/groups/MilkTheFunk/permalink/1999185740109630/ Overhang above the coolship at Antidoot - Wilde Fermenten.  Image provided by Tom Antidoot Jacobs.]
 +
File:Yazoo Coolship.jpg|[https://embracethefunk.com/2017/03/02/big-coolship-batch-1/ Wort chiller for Yazoo's Embrance The Funk coolship.  Image provided by Brandon Jones.]
 +
File:Black Project coolship.jpg|[http://www.blackprojectbeer.com/report/we-refuse-to-compromise Divider for "half batches" at Black Project Spontaneous Ales.  Image provided by Scott Davidson.]
 +
</gallery>
 +
 
 +
===Manufacturers===
 +
Any metal tank manufacturer can generally build a coolship, so local resources are likely to be available <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:
 +
* [https://www.foedercrafters.com/koelship Foedercrafters.]
 +
* [http://www.metalcraftfabrication.com/ Metal Crafters Fabrication.]
 +
* [http://nsibrew.com Newlands (copper coolship).]
 +
* [https://www.glaciertanks.com/koelschips.html Glacier's advanced design koelchip.]
 +
* [https://www.facebook.com/Anderson-Brewing-Consulation-LLC-364074707362014 Anderson Brewing Consultation (via MTF'er Chris Anderson).]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3943319839029534/ MTF thread].
 +
 
 +
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.
 +
 
 +
===Miscellaneous Information===
 +
* [https://www.youtube.com/watch?v=scg7xird4RU Coolships vs open fermentaters vs spontaneous fermentation presentation by Ron Smith and John Allison (Foam Blowers Homebrew Club).]
 +
* [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).]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1897849993576539/ 150 gallon mobile coolship from Crooked Run Brewing.]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2375730269121840/ Mikkeller Baghaven mobile coolship with a hard-piped centrifuge pump connected to a tank under the coolship for easier transfer.]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2281960581832143/?comment_id=2286467758048092&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kyle Kohlmorgen's wooden wine barrel coolships.]
 +
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1181778045183741/ Michael Detar's process of running wort through a tree trunk and into a wooden oak barrel to use as a cooling process.]
  
−
Surface area effects both the microbe collection and the cooling rate.  The smaller surface area to wort ratio of large production ''coolships'' is obviously adequate for collecting microbes, and more importantly it allows the wort to cool slowly.  Using a boil kettle, while it still might not be as close to the 0.67 surface area to wort ratio of a large commercial brewery coolship, will be closer than a "mini-coolship". The boil kettle method only takes into consideration surface area to air ratio. It does not take into consideration cooling rates.  For more information on the process of brewing with a coolship, see [[Spontaneous Fermentation]].
+
==Open Fermentation==
 +
Some commercial brewers have used their coolship to double as a fermenter for open fermentation (not to be confused with [[Spontaneous Fermentation]]).  For example, see this [https://www.facebook.com/groups/MilkTheFunk/permalink/2196381667056702/ MTF thread].  For more information on open fermentation, see [https://www.youtube.com/watch?v=X9xT8DHOZFE Michael Dawson on BrewingTV] and [https://beerandbrewing.com/dictionary/xY1cRpZ5mD/open-fermentation/ this Beer & Brewing Magazine article].
  
 
==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]]
 +
* [[Turbid Mash]]
  
 
===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 34: Line 211:
 
* [http://www.lambic.info/Koelschip Koelschip, Lambic.info.]
 
* [http://www.lambic.info/Koelschip Koelschip, Lambic.info.]
 
* [http://www.browneandbitter.com/2014/12/failure-spontaneous-fermentation.html Amos Browne (Browne and Bitter blog) shows that not all coolship projects succeed.]   
 
* [http://www.browneandbitter.com/2014/12/failure-spontaneous-fermentation.html Amos Browne (Browne and Bitter blog) shows that not all coolship projects succeed.]   
−
* [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.]
+
* [https://web.archive.org/web/20150509102029/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==

Latest revision as of 17:34, 14 July 2023

Copper Coolship at a brewery in Prague

Coolship (the Anglicized version of the Dutch/Flemish koelschip) is a broad, open-top, flat vessel in which wort cools. The large surface area in relation to volume allows for relatively efficient cooling. It is also an integral step in the process of making Belgian lambic and other spontaneously fermented beers. Historically, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity. Most modern constructed coolships are made from stainless steel, although copper coolships are still used in many Belgian lambic breweries as well as a few breweries outside of Belgium. Pre-dating the specific application of coolships by Belgian lambic brewers for inoculation during cooling, some German and English brewers also still use copper coolships (kühlschiff in German and "cooler" in Great Britain) as chillers to partially cool wort to 55-75°C (131-167°F) before either chilling the wort in a closed system or transferring the warm wort to a fermenter to cool and finally pitch yeast, a process which was once common throughout Europe [1][2][3][4]. Saison breweries used coolships during the 1800's in a similar fashion to German brewers to cool the wort before pitching yeast [5].

Contemporary usage also includes using a coolship as an open fermentor for the production of non-sour beer. For example, Anchor Brewing Co fermented beer openly, but because the wort is pre-chilled before entering the vessel, Anchor Brewing no longer refers to these as "coolships" but as "open fermenters" [6]. Contemporary experimental usage of coolships includes allowing wort to cool and become inoculated with microbes from the environment, as well as adding cultured yeast at some point in the process, and optionally using the coolship as an open fermenter to conduct the primary fermentation in rather than conducting the primary fermenation in barrels like in Belgian lambic brewing. This is not considered to be full "spontaneous fermentation" since yeast and/or lactic acid bacteria are added to produce a more controlled fermentation, but the resulting beer might benefit from or be otherwise altered by the wild microbes or the effects of the lack of head pressure/exposure to oxygen caused by cooling (and optionally fermenting) the wort in a coolship [7]. A less common practice that has been gaining some traction in the US is using a portable coolship. These coolships are designed to be transported, often in the back of pickup trucks. The coolship should have a baffle that prevents the dangerously hot wort from spilling out of the coolship. The coolship can then be transported anywhere to inoculate the wort. See this All About Beer Magazine article.

This article will focus on the use of a coolship to initiate spontaneous fermentation and will not significantly address the use of coolships to partially cool wort as in the German/English/saison methods of chilling wort or to conduct open fermentation.

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, although this aspect has not been studied that we are aware of.

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 [8]), and the surface area to volume ratio [9]. 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 [10]. 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 [11].

Some brewers claim that controlling the speed of cooling is important to assembling a desired blend of microorganisms in the wort [11]. 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 [11].

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 (56.8 cm2 per L)
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 (380.6 cm2 per L)

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 may 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 (22.0 cm2 per L)


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 (164 cm2 per L)

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)":

Testing Cooling Rates

These resources have tested the cooling rates of various coolship types.

Commercial Coolships

This table shows the dimensions of various commercial coolships (sources noted below the table). The volume of the coolships has been calculated from the dimensions, and therefore it is slightly larger than the practical filling volume. Surface area:volume is calculated for the top surface exposed to air for both the maximum fill and the approximate batch sizes as well as the total surface area (including the walls and bottom of the coolship). Some breweries use multiple coolships at once. When multiple identical coolships are used, numbers in parentheses following brewery names indicate the number of coolships used and the volume given is the total combined volume of these coolships. Metric is used so that the calculations are easier. For brewers who prefer ft2:ft3, 10 cm2:L is equal to 0.305 ft2:ft3.

Brewery Coolship Material Volume (total if multiple) (HL) Surface Area:Volume (top, min) (cm2:L) Actual Surface Area:Volume (top, estimated) (cm2:L) Surface Area:Volume (Total, min) (cm2:L) Brew Size (HL, approx) Length (cm) Width (cm) Height (cm)
3 Fonteinen (4) Stainless Steel 62.3 35.7 55.6 90.8 40 400 139 28
Cantillon* Copper 75 33.3 38.5 74.7 500 500 30
De Troch (2) Stainless Steel 57.3 38.3 68.7 88.7 32 349.3 314.5 26.1
Lindemans (new) Stainless Steel 234.3 19.9 23.3 46.4 200 1113.3 419.3 50.2
Timmermans Copper 236.1 26.8 57.5 58.6 110 810.1 781.3 37.3
Omer Vander Ghinste Copper 198 18.2 25.7 43.0 140 600 600 55
Van Honsebrouck Stainless Steel 352.5 17.2 26.4 39.6 230 778.9 778.9 58.1
Liefmans (2)** Copper 542 28.2 31.9 62.2 480 1749 440 35.4
Black Project (full)*** (Closed) Copper 13.6 21.9 24.8 68.4 12 243.8 121.9 45.7
Black Project (half) (Closed) Copper 6.8 21.9 24.8 76.6 6 121.9 121.9 45.7
Jester King Copper 84.9 21.9 50.2 53.6 37 609.6 304.8 45.7
Mantra (Closed) Stainless Steel 18.9 32.8 35.2 83.1 17.6 381 162.6 30.5
Monkish Stainless Steel 22.6 16.4 23.2 54.2 16 243.8 121.9 91.4
Orpheus Stainless Steel 28.3 NA ~26 76.7 (actual) 10 91 (radius) NA 43.2 (fill height)
The Referend (full)**** Stainless Steel 55.4 21.9 34.5 56.1 35.2 508.0 238.8 45.7
The Referend (small) Stainless Steel 19.4 21.9 36.3 63.4 11.7 177.8 238.8 45.7
The Referend (large) Stainless Steel 36.0 21.9 33.6 58.2 23.5 330.2 238.8 45.7
Sour Cellars Stainless Steel 7.4 17.5 18.0 70.7 7.2 135.9 95.3 57.2
Strange Roots Experimental Ales Stainless Steel  ?  ?  ? ?  ?  ? ?  ?
Trinity Stainless Steel 27.2 10.9 17.5 46.5 17 243.8 121.9 91.4
The Veil Stainless Steel 31.7 16.4 29.5 50.4 17.6 243.9 213.3 60.9
Yazoo***** Stainless Steel 25.7 14.1 21.3 49.2 23.5 198 183 71
Little Wolf****** Stainless Steel 16.1 22.2 27 79.6 12 650 55 45
Shady Oak Barrel House******* Stainless Steel 5.98 30.3 34.2 94.6 5.3 183 99 33
Atom Brewing Company******** Copper 5.678 25.4 28.26 84.1 5.1 119.4 120.7 39.4

*An extra vessel is available to hold additional wort in case the wort volume exceeds the coolship capacity

**These coolships were used to cool wort to an intermediate temperature (~50-60 C) before finishing cooling with a Baudelot chiller, rather than for inoculation. They are no longer in use.

***The Black Project coolship is a single vessel with a divider allowing the coolship to be half filled with the depth and exposed surface area remaining the same as if it were completely filled.

****The coolship at The Referend Bier Blendery is a single vessel divided into two unequal compartments. This allows the coolship to be filled with three different brew sizes while maintaining the same fill depth and exposed surface area.

*****The coolship at Yazoo is custom designed to be used year round and double as an open fermenter. Fabrication by Badger Fabrication in Wisconsin.

******The Little Wolf coolship is not designed to be a coolship, but rather a vessel designed for soaking all of the hoses used in the brewery, thus the less traditional dimensions [12].

*******Shady Oak Barrel House coolship has a top that can be clamped down with a pressure release valve for transferring hot wort within the coolship to another location [13].

********Atom Brewing Company's coolship slopes to 15.5 inches; calculations do not include this slope.

This table is based on data collected by Belgian Beer Geek on the characteristics of coolships in various breweries and from MTF member contributions[14].

Overhangs and Other Innovations

Some breweries have opted to craft overhangs that simulate a wooden ceiling above their coolship. The idea is to simulate some lambic breweries that have relatively low ceilings made from wood. During the cooling of the wort in the coolship, vapor rises to the ceiling, condenses, and then drips back down into the coolship, potentially carrying microbes that are living on the wood of the ceiling (see also Sources of Microbes in Spontaneous Fermentation).

Other examples of innovative customizations to the coolship design include Yazoo's Embrace The Funk Coolship wort immersion chiller for experimenting with cooling at warmer ambient temperatures, and Black Project's coolship that can be split into half batches.

Manufacturers

Any metal tank manufacturer can generally build a coolship, so local resources are likely to be available [15]. 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.

Miscellaneous Information

Open Fermentation

Some commercial brewers have used their coolship to double as a fermenter for open fermentation (not to be confused with Spontaneous Fermentation). For example, see this MTF thread. For more information on open fermentation, see Michael Dawson on BrewingTV and this Beer & Brewing Magazine article.

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. ↑ Lauren Lerch. "Coolship Field Trip". Crafty Beer Girls blog. Retrieved 03/18/2018.
  2. ↑ "Malz – aus Gerste und Weizen ". Zum Uerige website. Retrieved 03/18/2018.
  3. ↑ Various members of MTF. Milk The Funk thread on the use of coolships in historical German brewing. 07/28/2019.
  4. ↑ Martyn Cornell. Zythophile website. 10/18/2019. retrieved 10/18/2019.
  5. ↑ Georges Lacambre. Dec, 1851. Translated by Lucas Blasty on Milk The Funk Facebook group.
  6. ↑ "Anchor Terminology: Coolship". Anchor Steam website. 04/12/2012. Retrieved 09/10/2018.
  7. ↑ Brandon Jones of Yazoo Brewing Co. Milk The Funk Facebook group thread on using a coolship and pitching Bootleg Biology yeast. 10/18/2019.
  8. ↑ "Jester King Brewery"; Interview with Averie Swanson from Jester King Brewery. Brewing Network Session Podcast. 01/30/2017. ~1:22:00 minutes in.
  9. ↑ Energy transfer by heating. BBC website, Bitesize section. Retrieved 7/24/2015.
  10. ↑ 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.
  11. ↑ 11.0 11.1 11.2 Wild and Spontaneous Fermentation at Home. Presentation by James Howat at 2015 NHC.
  12. ↑ Stefan Wiswedel. milk The Funk Facebook group thread on Little Wolf's "coolship". 10/15/2018.
  13. ↑ Dustin Carver. Milk The Funk Facebook group thread about Shady Oak Barrel House coolship lid, clamps, and PRV. 11/16/2018.
  14. ↑ MTF thread about coolship dimensions
  15. ↑ Conversation with Joe Wells on MTF. 06/11/2016.
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