The setting of the fermenter cooling coil is not the more the better, nor the less the better. There are standard setting parameters, layout and control methods. The fermenter cooling coil designed and manufactured by Zunhuang Company is per cubic meter according to the specification. The cooling area of the rice fermentation broth is 0.4-0.5 square meters; it is divided into the cone bottom and the bottom of the fermentation tank at 10-15 cm under the full liquid level, and the two-stage cooling refrigerant control method. With such design layout and cooling control, the flow of the two cooling refrigerants can be used to control the flow state of the fermentation broth in the fermentation tank during the cooling process to be in a flow state that is conducive to cooling and heat transfer, improving the heat exchange efficiency and cooling rate, and reducing the cooling consumption. Low temperature, fast cooling speed, low cooling cost for process cooling, low cooling cost, and high economic efficiency of equipment commercial operation. The included angle of the bottom of the fermenter cone can be large or small. It has its own specifications. The included angle of the bottom of the fermenter cone designed and manufactured by Zunhuang Company is the standard 70/60 degree included angle. The settled yeast in the fermentation broth occupies the smallest specific surface area at the bottom of the tank, and the friction between the yeast mud and the bottom wall of the tank is the smallest, which is beneficial to the process discharge and cleaning of the beer yeast mud. When the fermentation tank is cleaned, the dirt attached to the bottom of the tank is conducive to cleaning. The cleaning time is short and the amount of cleaning sewage is small. At the same time, because the bottom of the tank (mostly yeast mud) is discharged clean, the residual amount is small. The pollution degree of cleaning sewage is low, which is conducive to environmental protection.