WO2020047411A1

WO2020047411A1 - Fermentation control/monitoring device using co2 pressure and release frequency

Info

Publication number: WO2020047411A1
Application number: PCT/US2019/049067
Authority: WO
Inventors: Aaron Walls; Matthew GOFF; Evgeniy Tkachenko; Chris Collins
Original assignee: Brewjacket, Inc.
Priority date: 2018-08-30
Filing date: 2019-08-30
Publication date: 2020-03-05

Abstract

A device that can monitor and control CO₂ pressure in a fermentation chamber to establish different constant check pressures for different batches or allow for a changing check pressure for the same batch as the fermentation progresses. The device has an inlet in communication with the fermentation chamber and a pressure sensor positioned to determine an amount of pressure for any gas provided to the inlet. A first valve is coupled between the inlet and pressure sensor to selectively control whether the inlet is allowing pressure to reach the pressure sensor. A controller is programmed to determine whether the amount of pressure has reached a predetermined threshold and to open a second valve to vent the device or the device and the fermentation chamber based upon whether the pressure has reached the predetermined threshold. Multiple thresholds may be used to establish a pressure profile over time.

Description

TITLE

FERMENTATION CONTROL/MONITORING DEVICE USING C0₂ PRESSURE AND RELEASE FREQUENCY

BACKGROUND OF THE INVENTION

1. FIELD OF THE INVENTION

[0001] The present invention relates to fermentation control systems and, more specifically, to a device for measuring fermentation activity and controlling fermentation quality.

2. DESCRIPTION OF THE RELATED ART

[0002] Currently, the progress of fermentation in a chamber is measured by examining the final gravity of the liquid, by using a fluid filled device to estimate fermentation activity based upon the amount of C0₂ bubbles that are released into the fluid from a fermentation chamber, or with simple pressure sensor systems that have fixed release pressures. These approaches are highly subjective and thus the measurement of fermentation progress is not precise and cannot be automated or adjusted for any particular recipe. While a constant pressure release check valve can be used to control the pressure of the fermenting beer, the speed and quality of finished beer are affected by the pressure and temperature of the fermenting beer and may need to be varied during fermentation. Accordingly, there is a need in the art for an approach that allows for controlled variability of the CO2 pressure of a fermentation chamber so that a user can establish different constant check pressures for different batches or allow for a changing check pressure for the same batch as the fermentation progresses.

BRIEF SUMMARY OF THE INVENTION

[0003] The present invention comprises a device that can monitor and control CO2 pressure in a fermentation chamber to establish different check pressures for different batches or allow for a changing check pressure for the same batch as the fermentation progresses. More specifically, the device comprises an inlet configured to be placed into communication with the fermentation chamber, a pressure sensor positioned to determine an amount of pressure for any gas provided to the inlet and a first valve coupled between the inlet and pressure sensor that is configured to move between an open position, wherein the inlet is in communication with the pressure sensor, and a closed position, where the inlet is isolated from the pressure sensor. A controller is coupled to the first valve and the pressure sensor and programmed to determine whether the amount of pressure has reached a predetermined threshold. The controller may be further programmed to determine whether the amount of gas pressure has reached a second, different predetermined threshold at a different point in time than the first predetermined threshold. The device may further comprise an outlet coupled to the inlet and a second valve coupled between the inlet and the outlet that is configured to move between a first position, wherein the inlet is isolated from the outlet, and a second position, where the inlet is in communication with the outlet. The first valve may be biased to be the open position and is selectively moved into the closed position the controller. The second valve may be biased to be the closed position and is selectively moved into the open position by the controller. A temperature sensor may be coupled to the controller and positioned to determine a temperature of any gas that has passed through the inlet. The controller may be programmed to move the second valve into the open position for a predetermined period of time after the amount of pressure has reached at least one of the predetermined thresholds. The controller may be programmed to track the number of pressure releases at an amount of pressure determined by the pressure sensor over time to calculate fermentation activity levels. The controller may be programmed to track movement of the first valve between the open and closed positions over time and the movement of the second valve between the open and closed positions over time. [0004] The present invention also includes method of controlling fermentation in a fermentation chamber. In a first step, the method comprises providing a device having an inlet, a pressure sensor positioned to determine an amount of pressure for any gas provided to the inlet, and a first valve coupled between the inlet and pressure sensor that is configured to move between an open position, wherein the inlet is in communication with the pressure sensor, and a closed position, where the inlet is isolated from the pressure sensor into communication with the fermentation chamber via the inlet. The method also includes the step of using the pressure sensor to determine the amount of pressure at the inlet. The method additionally includes the step of using a controller coupled to the pressure sensor to determine whether the amount of pressure has reached a predetermined threshold. The method may also include the step of determining whether the amount of gas pressure has reached a second, different predetermined threshold at a different point in time than the first predetermined threshold. The method may additionally include moving a second valve coupled between the inlet and the outlet that is configured to move between a first position, wherein the inlet is isolated from the outlet, and a second position, where the inlet is in communication with the outlet into the second position for a predetermined period of time after the amount of pressure has reached at least one of the first predetermined threshold and the second predetermined threshold. The method may further include the step of tracking the amount of pressure determined by the pressure sensor over time as well as the step of tracking movement of the first valve between the open and closed positions over time and the movement of the second valve between the first and second positions over time.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

[0005] The present invention will be more fully understood and appreciated by reading the following Detailed Description in conjunction with the accompanying drawings, in which: [0006] FIG. 1 is a schematic of a device for measuring and controlling fermentation gas pressures according to the present invention;

[0007] FIG. 2 is a graph of specific gravity as determined from the release frequency detected by a device according to the present invention; and

[0008] FIG. 3 is a graph of alcohol by volume as determined from the release frequency detected by a device according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0009] Referring to the figures, wherein like numeral refer to like parts throughout, there is seen in FIG. 1 a device 10 for providing variable control over gas pressures within a fermentation chamber. Device 10 comprises a gas inlet 12 associated with a normally open solenoid valve 14 that is in communication with a normally closed solenoid valve 16 having a gas outlet 18. A pressure sensor 20 is positioned to determine the amount of pressure between normally open solenoid valve 14 and normally closed solenoid valve 16. A controller 22 is coupled to pressure sensor 20 to receive the data indicating the pressure and is control of the state of normally open solenoid valve 14 and normally closed solenoid valve 16.

[0010] Gas from a fermenter may be connected to gas inlet 12 and allowed to fill device 10 (normally open solenoid valve 14 is open and normally closed solenoid valve 16 is closed) from a fermentation chamber 28 so that pressure sensor 20 reports the amount of pressure to controller 22. Controller 22 is programmed to assess whether the amount of pressure in chamber 28 (as similarly provided within device 10 and detected by controller 22) has reached a predetermined pressure threshold. The threshold may be a single pressure at any point in time or a pressure profile over a predetermined period of time (variable pressure) such that the particular threshold is different depending on the particular point in time of the fermentation process. When the applicable pressure threshold has been reached, controller 22 opens normally closed solenoid valve 16 for a predetermined period of time and then allows normally closed solenoid valve 16 to close. Controller 22 is further programmed to track the frequency of the opening and closing of valves 14 and 16 (or exports the data for external tracking).

[0011] During fermentation, C0₂ is released from the fermentation liquid. The amount and frequency of the C0₂ release is directly correlated to the progress of the fermentation. As a result, the amount and frequency of C0₂ release as determined by device 10 can be used to determine the frequency of C0₂ pressure build-up, which is an important key in monitoring the fermentation progress. Additionally, as pressurizing a fermenting fluid and increasing its temperature can both speed up and change the quality of the final beer, device 10 may be used to set a predetermined pressure profile and thus fine tune the fermentation.

[0012] Device 10 preferably has a housing 26 that is airtight and has a very low leak- rate so that the C0₂ pressure build-up can be accurately gauged by the device. As a result, tight seals should be provided for all coupling between gas inlet 12, normally open solenoid valve 14, normally closed solenoid valve 16, gas outlet 18, and pressure sensor 20 as well as any electrical connections to controller 22 that are susceptible to leakage. Device 10 may be made from metal or plastic provided the sealing is sufficient. For example, the housing of device 10 may be manufactured from an injection molded plastic with seals formed from silicone, but other materials may also be used if they would not affect the functioning of the device or react with C0_2. It should be recognized that power connections may be provided to controller 22 as well as both valves 14 and 16. Power demands will likely be low, so the power source may be a battery and/or a solar cell.

[0013] As an alternative to solenoid valves, other valve styles may be used to provide the same functionality as valves 14 and 16. For example, a linear actuator with a spring closing door, a linear actuator with a magnetically closing door, an electromagnet with a spring closing door, an electromagnet with a magnetically closing door, and a motor that opens and closes a door would be suitable alternatives. Similarly, in lieu of a gaseous pressure sensor 20, other types of pressure sensors may be used to measure the pressure build-up inside the device. For example, a flexible membrane may be positioned in abutment to the interior of device 10 and a physical pressure sensor, an accelerometer, a strain gauge, or moveable button used to gauge the amount of pressure against the flexible membrane. Device 10 may additionally include a temperature sensor 24 to further improve the accuracy of the fermentation monitoring provided by device 10.

[0014] Device 10 thus provides the ability to measure fermentation activity without the need to physically access the fermenting liquid. In addition, device 10 can be used to set different constant check pressures or set a variable check pressure as the fermentation process progresses over time. Finally, device 10 can be used to accurately map fermentation activity in real time rather than having to manually take measurements at prescribed intervals.

[0015] Device 10 may additionally be programmed to operate normally closed solenoid valve 16 as a release valve for the fermentation chamber or vessel. For example, a release valve is secured to the venting port of the fermenter and thus normally closed solenoid valve 16 may be coupled thereto and controller by programming of controller 22.

For example, to function as a release valve, controller 22 is programmed with the pressure at which to open the release valve and the pressure at which to close the release valve. For example, the triggering pressure values may be from 0.1 psi to 10 psi. To calculate alcohol by volume, controller 22 must also be programmed with volume of the liquid inside the fermenter, the total volume of the fermenter, and the local atmospheric pressure to accurately predict specific gravity and thereby alcohol content, which was previously unknown and enables device 10 to accurately report fermentation activity and give a brewer control over pressure.

[0016] Controller 22 is preferably interconnected to an external computer or smart device having a related application by a direct connection, such as a serial connection, or by a wireless connection. Controller 22 is programmed to operate normally closed solenoid valve 16 as a release valve at a predetermined PSI according to the fermenter volume, liquid volume, and current atmospheric pressure, which are used to calculate the specific gravity (SG) and determine release frequency. As seen in FIG. 2 and 3 (exemplary data used for illustration purposes only), release frequencies determined by device 10 may be used to determine the specific gravity and the alcohol by volume (ABV) of the brew.

[0017] When yeast are fermenting, they produce alcohol and C0₂ in fixed amounts for every molecule of sugar they consume. Alcohol produced and C0₂ produced are identities of each other. Using device 10, it is possible to achieve a very accurate reading of the amount of C0₂ produced by monitoring the pressure release frequency. Each fermentation can release tens of thousands of times, with each release tightly correlating to an amount of C0₂ produced and thus also equaling the amount of alcohol produced, in particular if the chamber volume between normally open solenoid 14 and normally close solenoid 16 is known. By also monitoring changes in atmospheric pressure through internet connection to a weather station or using a local sensor, device 10 is able to accurately control for every variable in the alcohol production equation.

[0018] Knowing the activity stage of yeast is important to fermentation management by allowing the brewer to alter temperature and/or pressure based on yeast stage, which are roughly defined as the lag phase, or the time before pressure releases occur, the growth phase, which is the time when pressure releases exponentially increase, peak, and begin to wane, then the maturation or rest phase, which is when the pressure releases stabilize at the end of the fermentation. Temperatures and pressures can vary for each phase to produce different flavor compounds. This control over fermentation allows the brewer to create different flavor profiles and/or optimize fermentation speed, both of which are useful tools for a commercial brewing operation looking to speed up their fermentation times and produce more beer without adding more fermentation tanks and useful to the home brewer looking to produce more beer in a shorter time frame, or produce high quality beer without temperature control by temporarily increasing pressure to reduce unwanted yeast biproducts related to excessive temperatures, or simply for brewers of all kinds to have more control over the flavors produced by the yeast. Thus, device 10 allows for controlled variability of the C0₂ pressure of a fermentation chamber so that a user can establish different constant check pressures for different batches or allow for a changing check pressure for the same batch as the

fermentation progresses.

Claims

CLAIMS What is claimed is:

1. A device for monitoring fermentation, comprising:

an inlet configured to be placed into communication with a fermentation chamber; a pressure sensor positioned to determine an amount of pressure of fermentation gas provided to the inlet;

a first valve coupled between the inlet and pressure sensor that is configured to move between an open position, wherein the inlet is in communication with the pressure sensor, and a closed position, where the inlet is isolated from the pressure sensor; and

a controller coupled to the first valve and the pressure sensor, wherein the controller is programmed to determine whether the amount of pressure of the fermentation gas has reached a first predetermined threshold.

2. The device of claim 1, wherein the controller is further programmed to determine whether the amount of pressure of the fermentation gas has reached a second, different predetermined threshold at a different point in time than the first predetermined threshold.

3. The device of claim 2, further comprises an outlet coupled to the inlet.

4. The device of claim 3, further comprising a second valve coupled between the inlet and the outlet that is configured to move between a first position, wherein the inlet is isolated from the outlet, and a second position, where the inlet is in communication with the outlet.

5. The device of claim 4, wherein the first valve is biased to be the open position and is selectively moved into the closed position the controller.

6. The device of claim 5, wherein the second valve is biased to be the first position and is selectively moved into the second position by the controller.

7. The device of claim 6, further comprising a temperature sensor coupled to the controller and positioned to determine a temperature of the amount of the fermentation gas.

8. The device of claim 7, wherein the controller is programmed to move the second valve into the second position for a predetermined period of time after the amount of pressure of the fermentation gas has reached at least one of the first predetermined threshold and the second predetermined threshold.

9. The device of claim 8, wherein the controller is programmed to track the amount of pressure of the fermentation gas determined by the pressure sensor over time.

10. The device of claim 9, wherein the controller is programmed to track movement of the first valve between the open and closed positions over time and the movement of the second valve between the first and second positions over time.

11. A method of controlling fermentation, comprising the steps of:

providing a device having an inlet, a pressure sensor positioned to determine an amount of pressure for any fermentation gas provided to the inlet, and a first valve coupled between the inlet and pressure sensor that is configured to move between an open position, wherein the inlet is in communication with the pressure sensor, and a closed position, where the inlet is isolated from the pressure sensor

providing any fermentation gas from a fermentation chamber to the pressure sensor via the inlet;

using the pressure sensor to determine an amount of pressure of the fermentation gas; and

using a controller coupled to the pressure sensor to determine whether the amount of pressure of the fermentation gas has reached a first predetermined threshold.

12. The method of claim 11, further comprising the step of determining whether the amount of pressure of the fermentation gas has reached a second, different predetermined threshold at a different point in time than the first predetermined threshold.

13. The method of claim 12, further comprising the step of moving a second valve coupled between the inlet and the outlet that is configured to move between a first position, wherein the inlet is isolated from the outlet, and a second position, where the inlet is in communication with the outlet into the second position for a predetermined period of time after the amount of pressure has reached at least one of the first predetermined threshold and the second predetermined threshold.

14. The method of claim 13, further comprising the step of tracking the amount of pressure of the fermentation gas determined by the pressure sensor over time.

15. The method of claim 14, further comprising the step of tracking movement of the first valve between the open and closed positions over time and the movement of the second valve between the first and second positions over time.