Equipment for brewing beer?

 Equipment for brewing beer?

 

1. Beer brewing requires three systems: saccharification system, fermentation system and filling system. More detailed: saccharification system - raw material crushing, raw material saccharification, wort filtration, wort boiling and clarification, wort cooling; Fermentation system - yeast addition, fermentation in fermentation tank, sake filtration (plate and frame filtration or candle filtration); Filling system - bottle washing machine (or can washing machine), filling machine, sterilization machine, labeling machine (with coding machine), etc.

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2. Beer brewing is a more expensive project. If the beer brewing system is self brewed, it will be much simplified, such as the elimination of sake filtration, sterilization machine, labeling machine, etc., but only fresh beer can be produced (because the produced wine is not sterilized).

 

Get a turnkey solution for brewery equipment

If you plan to open or expand the brewery, you can contact Micet Craft directly. Our engineers will design and manufacture brewery equipment according to your brewing process. Of course, we will also provide you with a complete turnkey solution. Also, if you plan to expand the brewery, we will provide you with customized solutions.

 

What equipment is needed to produce beer?

 

1. I also understood a few days ago: raw material storage equipment - malt, rice storage bin, conveying pipe bridge, air dust collector, temperature and humidity monitoring and control equipment, ventilation equipment, weighing and metering equipment, etc; Raw material preparation equipment - malt, rice conveyor, centrifugal dust collector, vibrating screen, malt, rice crusher, storage bin bucket, automatic metering electronic scale, etc; Wort preparation equipment - gelatinization pot, saccharification pot, filter tank, wort boiling pot, sedimentation tank, whirling sedimentation tank, cooler, ice water and cold water preparer, etc; Beer fermentation equipment - fermentation pool / fermentation tank, fermentation temperature control equipment, yeast culture / expansion tank, CIP washing and sterilization equipment, hot water / alkaline water preparation equipment, etc; Beer filtration equipment - yeast centrifuge, filter cotton / diatomite filter, rotary fine filter, biofilm filter, beer turbidity meter, deoxygenated water preparation equipment, high concentration dilution device, etc; Beer storage and distribution equipment - sake storage tank, temperature control equipment, capacity measuring device, liquor distribution pump, automatic control and metering device, etc.

 

2. Brewing is the first link of beer production, and brewing equipment is the most important and basic equipment of beer production. Whether the brewing equipment can produce qualified beer depends entirely on whether it can provide sufficient guarantee for the brewing process; Brewing is a continuous process operation, and generally there is no redundant design and standby configuration.

 

3. Therefore, in addition to routine maintenance, regular preventive overhaul or shutdown maintenance are usually carried out in the off-season of production and sales. L beer packaging equipment, including: bottling equipment - destacker, bottle unloader, box bridge, bottle bridge, bottle washer, filling machine, sterilizer, labeling machine, packing machine, stacking machine, CIP washing and sterilization equipment, as well as empty bottle detector, liquid level detector and spray printing equipment; Canning equipment - can unloader, filling machine, sterilizer, tank bridge, liquid level detector, packer, film sealing machine, box bridge, stacker, CIP washing and sterilization equipment, etc; Barreled equipment - instantaneous sterilizer, full-automatic barreled machine, hot water / alkaline water preparation equipment, CIP washing and sterilization equipment, automatic weighing device, bucket bridge, bucket washer, etc.

 

4. Packaging is the last process of beer production and the final link of product formation, which is related to the final realization of quality and value. Like brewing, packaging is also a continuous process production, and there is no standby machine for packaging equipment, so any pause will cause great losses; However, the production capacity of packaging equipment is often greater than or equal to the brewing capacity, and the cycle of packaging production is much shorter than that of brewing. Market sales will also have a direct impact on the packaging production plan. Therefore, packaging equipment can be overhauled in the off-season shutdown period, and medium and small repairs and item repairs can also be arranged by taking advantage of the intermittent production.

 

5. Auxiliary production equipment, including: steam making and supply equipment - low pressure industrial boiler, blower / induced draft fan, electric / steam feed pump, water purification / softening equipment, fuel storage and supply equipment, steam supply and distribution regulating device, etc; Power generation and distribution equipment - diesel generator set, start-up control panel, feed cabinet, cooling water circulating supply equipment, diesel supply and measuring devices, etc; High voltage incoming cabinet, metering cabinet, high voltage outgoing cabinet, transformer, on load voltage regulation control device, low voltage incoming cabinet, power generation incoming cabinet, low voltage outgoing cabinet, capacitor compensation cabinet, etc; Refrigeration and cooling equipment - various cold evaporators, low-pressure circulating liquid storage tanks, refrigeration compressors, condensers, water cooling towers, high-pressure liquid ammonia storage tanks, cooling liquid ammonia pumps, auxiliary cooling water pumps, etc; Gas making and supply equipment - air filter, air compressor, air dryer, air storage buffer tank, air distributor, cooling tower, circulating cooling water pump, etc; Water supply and drainage equipment - motor well / drainage pump or tap water pipe network, industrial water filtration equipment, sterilization and softening equipment for beer brewing water, production water recycling facilities, wastewater discharge facilities, etc; CO2 recovery equipment - CO2 water washing tower, gas storage bag, CO2 compressor, CO2 dryer, auxiliary; Freon refrigeration compressor, CO2 condenser, evaporator, CO2 liquid storage tank, evaporator, auxiliary cooling water pump, etc; Sewage treatment equipment - water collecting well, lift pump, regulating tank, rotary filter grille, aeration tank, surface aerator / blower, sedimentation tank, sludge return pump, sludge thickener, sludge dehydrator, sludge storage hopper, pH measurement and control device, dissolved oxygen measurement and control device, etc.

 

6. Auxiliary production equipment refers to primary energy supply equipment, secondary energy supply equipment and environmental protection equipment, which are the basic equipment that all factories, including beer production enterprises, must be equipped with.

 

7. It is the source of power for production. It is as important as human heart. It must run normally and safely every minute. There is no doubt that it is the top priority of equipment maintenance in the whole plant. Generally, mandatory planned maintenance and inspection tests are implemented.

 

8. Due to its indispensability, at the beginning of plant planning and construction, reliability redundancy design has been carried out, leaving a certain amount of standby machines and equipment, and most of them are single equipment. Therefore, the maintenance of auxiliary equipment can be carried out in stages and batches in a planned way, and can also be arranged during holidays, weekends or production intervals, with great flexibility.

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who makes the best equipment brewing? where to buy beer brewing equipment?

 who makes the best equipment brewing? where to buy beer brewing equipment?

 

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Which is the best craft beer production equipment? It is not easy to find a reliable beer equipment. At present, there are too many beer equipment manufacturers on the market, which makes it difficult for us to choose a beer equipment manufacturer that suits us. In order to help you choose the best beer equipment manufacturer. Manufacturers with reliable quality can find the best beer equipment manufacturers through their own judgment. Today, Xiaobian will introduce to you how to choose which manufacturer of beer equipment is better based on the following factors.

 

1. Brewery size

 

The simplest and most simple inspection method is to look at the scale of the brewery. Often a very large brewery equipment factory can guarantee the quality of its products, so that we can use it in the future. And check the manufacturer's website to determine whether it is a large-scale manufacturer in our mind, and a manufacturer that can make people feel at ease.

 

2. Manufacturer qualifications and standards

 

Manufacturer qualifications can be found on many websites, such as product quality standard certificates, international standard quality certificates, etc. MICET Brewery Equipment Factory has distributors in the United States, Canada, Australia and other places. To the highest standard of quality assurance, because our beer brewing equipment belongs to food processing equipment and involves food safety issues, it is recommended that you choose beer equipment with higher quality standards.

 

3. Product focus

 

If you want to find the best craft beer equipment in the industry, you need to see whether the manufacturer focuses on making this product. From this aspect, we can see the manufacturer's focus on the product of beer equipment, which can reflect This product will be very professional for them, indicating that they have done one thing very well, and such a manufacturer will be very reliable.

 

Through the above introduction, I believe it will definitely help you choose the best craft beer equipment and which one is the best beer equipment. If you want to find the best beer equipment, you can contact MICET.

 

Advantages of MICET beer brewing equipment

 

1. The beer brewing equipment adopts 304 stainless steel. The bile inside the tank is acidified and passivated, the polishing precision is 0.4μm, and the outer stainless steel is polished and bright.

 

2. The overall equipment and pipeline layout is beautiful and generous. The appearance is simple and elegant. The pipes between the equipment are connected by food-grade 304 stainless steel, which is convenient and flexible to disassemble and assemble, ensuring the convenient and safe operation of the equipment.

 

3. The level of the main equipment is adjustable, the performance is stable, the automatic cleaning system is perfect, the cleaning is convenient and thorough, and there is no residue. Guarantee the quality of beer brewing from the hygienic link.

 

4. The welding precision of the main equipment has reached the industrial standard, and all the wort, beer, detergent, pipes, fittings and valves are made of stainless steel to ensure the health of production.

 

5. In order to meet the needs of different business places, there are 100L, 200L, 300L, 500L, 1000L beer brewing equipment of different grades, and beer equipment can also be customized. Different equipment covers an area of about ten to one hundred square meters.

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where to buy beer brewing equipment?

 where to buy beer brewing equipment?

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If you want to buy beer brewing equipment, you can find China's micet. The price is lower than you can imagine. Made in China can achieve the lowest price in all places on the premise of ensuring product quality. If you want to buy beer equipment, we suggest you consult them. Google can search micet beer equipment, and they are really professional in making beer equipment.

 

The brewing equipment is divided into different types of equipment, such as 100 liters, 200 liters, 300 liters, 500 liters, 1000 liters, 2000 liters, etc. The configuration details of different equipment specifications are also different.

 

The whole set of fine brewing beer equipment mainly includes crushing system, saccharification system, fermentation system, refrigeration system, cleaning system, control system and other main components, as well as many auxiliary components.

 

According to the operation convenience of beer brewing process, the volume ratio of saccharification tank to fermentation tank is often 1:1 or 1:2.

 

There are many kinds of wine selling equipment suitable for bars, hotels and beer houses, and the prices vary greatly. Choose a suitable set according to your own needs.

 

Advantages of micet beer brewing equipment:

1. Imported German technology, exquisite appearance, small floor area, suitable for bars, hotels, beer houses, small breweries.

2. It is refined from 304 stainless steel plate and a full set of food grade pipeline accessories.

3. High degree of automation, easy operation and high return on investment.

4. The independent fermentation temperature control system is safe, reliable and easy to operate.

5. Silent design, no pollution, environmental protection and energy saving

 

Factors affecting the price of beer processing equipment

1. Product quality affects the price of beer processing equipment: if the product quality is high, the natural price is higher, so the price of beer processing equipment is also related to its quality. High priced equipment, whether it is the wine produced or the brewing itself, will greatly improve the effectiveness and time. In addition, the technical operation of the brewer himself and the appropriate time to keep it adjusted to a normal state and other factors are indispensable. For the root cause, the price of a set of beer processing equipment is actually second, and the important thing is to buy the manufacturer's service and quality assurance is the key!

2. Regional influence on the price of beer processing equipment: if the economic development between regions is different, the pricing of products by local manufacturers is also greatly different. Generally, the price of products produced in regions with good economic development will be relatively high. Because the overall level of local economy is generally improved, the product price is high, and people can also agree. In this way, the price of beer processing equipment will change, which is caused by the economic level between regions.

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how to sanitize brewing equipment？

 

how to sanitize brewing equipment

Beer equipment is extremely common in life, and because of beer equipment, people can brew a lot of beer. The cleaning of beer equipment is also related to the quality of brewed beer, so the cleaning of equipment cannot be ignored. Let me share with you the cleaning method of beer equipment:

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1. Selection of stainless steel beer equipment

 

The biggest advantage of stainless steel is that it is not sensitive to acids and alkalis. However, the inner walls of the container must be as smooth as possible to ensure thorough cleaning and removal of all recurring dust. Special attention needs to be paid to the selection of equipment: smoothing of welds; polishing of inner walls. The premise of corrosion resistance of stainless steel is that the surface metal is pure and can form an inert layer. Therefore, shielded gas welding is required to avoid oxidation, and physical or chemical passivation (pickling) is also required. Stainless steel is not allowed to be used with other iron tools because of the deterioration caused by iron ions.

 

2. Fermentation tank cleaning

 

Don't let the carbon dioxide out when the beer in the fermenter is empty. You can rinse twice with water to make sure there is no beer smell in the container. Carbon dioxide is emitted before the lye water is injected. The fermenter is placed in alkaline water, which needs to be covered by a bubble cap, regardless of whether it is hot or cold. Next time you make a beer, pump out the alkaline water dispenser wash, then rinse with water 3-4 times for 60-80 seconds each. The sampling port must be opened during cleaning. When cleaning is complete, close the tasting port. After the water pipes are removed, a good sampling port and connecting nozzle disinfection procedure needs to be established. When the alkaline water is directly pumped into the fermenter, it is necessary to open the sampling port and the air outlet, because there is carbon dioxide in the fermenter. If it is closed, the antacid and carbon dioxide will be offset, and the can is also easy to vacuum.

The dirt on the walls of the fermenter is a mixture of inorganic and organic matter, which is difficult to clean with a single cleaning agent. If only caustic soda is used for fermenter cleaning, it only serves to remove organics. Only when the cleaning temperature reaches above 80 ℃, can a better cleaning effect be achieved; when cleaning, single nitric acid is used for cleaning, which only has a certain effect on inorganic substances and is almost ineffective for organic substances. Therefore, fermenter cleaning requires an alkaline cleaning solution and an acidic cleaning solution.

Fermentation tanks are cleaned first and then sterilized. The prerequisite for effective sterilization is that the dirt is thoroughly cleaned. In actual production operations, it is always cleaned first and then sterilized.

 

Cleaning steps of the fermentation tank: discharge the residual carbon dioxide gas in the tank. Compressed air displaces carbon dioxide for 10-15 minutes. (depending on the compressed air flow). The yeast remaining in the fermenter was rinsed with clean water, and the fermenter was intermittently rinsed with hot water at 90°C to warm it up. Disassemble the discharge combination valve and aseptic sampling valve, use a special brush dipped in lye to clean it, and reinstall it. The fermenter is cleaned by circulating hot alkaline water over 1.5-2% at 80°C for 30 to 60 minutes. Rinse the fermentation tank intermittently with hot or warm water to make the discharge liquid neutral, and intermittently rinse the fermentation tank with cold water to room temperature. Wash with nitric acid solution with a concentration of 1% to 2% for 15 minutes. The fermenter was rinsed with water to neutralize the drain.

It is believed that through strict cleaning and disinfection, the stability of the brewed beer will be further improved.

 

3. Cleaning of beer brewing equipment hoses

 

Most hoses are rubber hoses that pose a threat to connecting pipes. People are used to thinking about the state of the inside of the hose from the outside, which is often a big mistake. The internal demands of the pipes are very high and they are difficult to clean. Internal cracks and minor damage are hard to find. Pipes can only be cleaned with weak bases, oxidizing acids such as nitric acid and copper ions will increase the aging of pipes, so remember that pipes and copper pipes cannot be cleaned together. The quality of the rubber is often different, and some rubber tubes impart a specific amount of flavor to the beer, especially if it's damaged or aged inside. Therefore, individuals need to check the pipeline for food suitability.

 

If you want to know more about beer equipment, you can contact us by private message, welcome to discuss together!

Micet Craft has provided beer equipment for many craft breweries. We have the ability to serve large breweries.  

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What equipment does a brewery need？

 

What equipment does a brewery need？

Generally, the brewing equipment required for brewing in a small brewery mainly includes: raw material storage equipment, raw material preparation equipment, wort preparation equipment, beer fermentation equipment, beer filtration equipment, and beer storage equipment. Small breweries mostly use 500L-3500L equipment.

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1. Raw material storage equipment: malt storage equipment, ventilation equipment, conveying pipe bridge equipment, temperature and humidity control, weighing and measuring equipment, etc.

 

2. Raw material preparation equipment: malt conveyor, malt crushing equipment, centrifugal dust collector, storage bin, automatic metering electronic scale, etc.

 

3. Wort preparation equipment: gelatinization pot, saccharification pot, filter tank, wort boiling pot, sedimentation tank, rotary sedimentation tank, cooler, ice-water cold-water preparer, etc.

 

4. Beer fermentation equipment: fermentation tank fermentation tank, fermentation temperature control equipment, yeast culture expansion tank, CIP washing and sterilization equipment, hot water alkaline water preparation equipment, etc.

 

5. Beer filtration equipment: yeast centrifugal separator, filter cotton diatomite filter, rotary fine filter, biofilm filter, beer turbidity meter, deoxygenated water preparation equipment, high concentration dilution device, etc.

 

6. Beer storage and distribution equipment: sake storage tanks, temperature control equipment, capacity measurement devices, distribution wine pumps and automatic control and metering devices.

 

Equipment needed to brew beer?

1. Three systems are required for beer brewing: saccharification system, fermentation system and filling system. More finer: mashing system - raw material crushing, raw material mashing, wort filtration, wort boiling and clarification, wort cooling; fermentation system - yeast addition, fermentation tank fermentation, sake filtration (plate and frame filtration or candle filtration); Filling system - bottle washing machine (or can washing machine), filling machine, sterilization machine, labeling machine (with coding machine), etc.

 

2. Beer brewing is a relatively expensive project. If it is a beer brewing system, it should be simplified a lot, such as canceling sake filtration, sterilization machine, labeling machine, etc., but only fresh beer can be produced (because the produced wine is not sterilized).

What equipment is needed to produce beer?

1. I also only understood a few days ago: raw material storage equipment - malt, rice storage silos, conveying pipe bridges, air dust collectors, temperature and humidity monitoring and control equipment, ventilation equipment, weighing and measuring equipment, etc.; raw material preparation equipment - malt, Rice conveyor, centrifugal dust collector, vibrating screen, malt, rice grinder, storage box, automatic metering electronic scale, etc.; Wort preparation equipment - gelatinization pot, saccharification pot, filter tank, wort boiling pot, Sedimentation tank, gyratory sedimentation tank, cooler, cold water preparation device, etc.; Beer fermentation equipment - fermentation tank/fermentation tank, fermentation temperature control equipment, yeast culture/expansion tank, CIP washing and sterilization equipment, hot water/alkaline water Preparation equipment, etc.; Beer filtration equipment - yeast centrifugal separator, filter cotton/diatomite filter, rotary fine filter, biofilm filter, beer turbidity meter, deoxygenated water preparation equipment, high concentration dilution device, etc. ; Beer storage and distribution equipment - sake storage tanks, temperature control equipment, capacity measurement devices, distribution wine pumps and automatic control and metering devices.

 

2. Brewing is the first link of beer production, and brewing equipment is the most basic equipment for beer production. Whether it can produce qualified beer depends entirely on whether the brewing equipment can provide sufficient guarantee for the brewing process; brewing is a continuous process. For chemical operations, there are generally no redundant designs and backup configurations.

 

3. Therefore, in addition to routine maintenance, it is usually necessary to carry out regular preventive overhaul or maintenance during the off-season of production and sales. l Beer packaging equipment, including: Bottling equipment - depalletizer, bottle unloader, box conveying bridge, bottle conveying bridge, bottle washing machine, filling machine, sterilization machine, labeling machine, cartoning machine, stacking machine, CIP washing and sterilizing equipment, as well as empty bottle detectors, liquid level detectors and printing equipment, etc; Case sealing machine, case transport bridge, stacker, CIP washing and sterilizing equipment, etc.; Barrel equipment - instant sterilizer, automatic barrel packing machine, hot water/alkaline water preparation equipment, CIP washing and sterilizing equipment, automatic weighing device , bucket bridge, bucket washing machine, etc.

 

4. Packaging is the last process of beer production, the last link of product formation, and is related to the final realization of quality and value. Like brewing, packaging is also produced in a continuous process. There is no spare machine for packaging equipment. Any pause will cause great losses. However, the production capacity of packaging equipment is often greater than or equal to the brewing capacity, and the cycle of packaging production is shorter than that of brewing. The market sales will also have a direct impact on the packaging production plan. Therefore, in addition to the overhaul of the packaging equipment during the off-season shutdown period, the production interval can also be used to arrange small and medium repairs and item repairs.

 

5. Auxiliary production equipment, including: Steam production and steam supply equipment - low-pressure industrial boilers, blast/induced fans, electric/steam feed pumps, water purification/softening equipment, fuel storage and supply equipment, steam supply and distribution adjustment devices, etc.; Electrical equipment - diesel generator sets, start-up control panels, feeder cabinets, cooling water circulation supply equipment, diesel supply and measurement devices, etc.; equipment, low-voltage incoming cabinets, power-generating incoming cabinets, low-voltage outgoing cabinets, capacitor compensation cabinets, etc.; Refrigeration and cooling equipment - various cooling evaporators, low-pressure circulating liquid storage tanks, refrigeration compressors, condensers, water cooling towers , high-pressure liquid ammonia storage tank, cooling liquid ammonia pump, auxiliary cooling water pump, etc.; Cooling water pump, etc; , air storage bag, CO2 compressor, CO2 dryer, auxiliary; Freon refrigeration compressor, CO2 condenser, evaporator, CO2 liquid storage tank, evaporator, auxiliary cooling water pump, etc.; Sewage treatment equipment - collecting well, lifting Pumps, regulating tanks, rotating filter grids, aeration tanks, surface aerators/blowers, sedimentation tanks, sludge return pumps, sludge thickening tanks, sludge dewatering machines, sludge storage hoppers, as well as pH measurement and control devices, dissolved oxygen measurement and control devices Wait.

 

6. Auxiliary production equipment refers to primary energy supply equipment, secondary energy supply equipment and environmental protection equipment, which is the basic equipment that all factories including beer production enterprises must be equipped with.

 

7. It is the power source of production, as important as the human heart, and must be kept functioning properly and safely every second. There is no doubt that it is the top priority of equipment maintenance in the whole plant, and mandatory planned maintenance and inspection tests are generally implemented.

 

7. Because of its indispensability, at the initial stage of factory planning and construction, it has been designed for reliability and redundancy, and some spare machines and equipment are reserved, and most of them are single equipment. Therefore, the maintenance of auxiliary equipment can be planned. It can be carried out in stages and in batches, and can also be arranged during holidays, weekends or intermittent periods of production, with greater flexibility.

 

If you want to know more about beer equipment, you can contact us by private message, welcome to discuss together!

Micet Craft has provided beer equipment for many craft breweries. We have the ability to serve large breweries.

Contact Us：Micet group

 

Maintenance of craft beer equipment

 Maintenance of craft beer equipment

Craft beer equipment enters the official use stage after installation and commissioning. This does not mean that it is done once and for all. Normal maintenance must be carried out before and after use to ensure the normal operation of the equipment.

1. First of all, the necessary CIP cleaning is carried out on the equipment, and the wine making operation can only be carried out after thorough cleaning; although the tanks have been pickled and passivated before leaving the factory, they are very clean, but such as heat exchangers There is oil in the processing of the supporting equipment, so it must be cleaned with a 5% NaOH solution above 80°C for 30 minutes before use, so that all the pipelines through which the material passes can be thoroughly cleaned, and then Rinse with hot water, and then you can start the brewing journey with confidence;

2. Every time when making wine, the wort is put into the fermenter and then the cleaning starts. When washing the saccharification tanks, don’t forget to reverse the heat exchanger, because it is impossible to flush out the stuck in the two sides. For impurities between the plates, insist on flushing in this way to prolong the time interval for all heat exchangers to be opened for flushing;

3. After the grinder is used, there will be some residual materials inside, which should be cleaned up in time, otherwise it will become moldy and deteriorate, and the next time it is crushed, it will be mixed into the new raw materials, thus affecting the quality of the wine;

4. The screw conveyor also has the same problem as the pulverizer. A small part of the material is stored in the lower part, and there is an active opening for cleaning, which can be opened and cleaned in time;

5. The problem that the boiler will be ignored is the supporting softened water treatment equipment, which is used to filter out Ca and Mg ions in the water, so as to avoid scale formation in the boiler, affect the efficiency of heat exchange, and even burn out the electric heating tube to cause leakage; If you want to keep the boiler from scaling, you must ensure the normal operation of the softened water equipment, and use the brine in the salt tank to regenerate the resin according to the specified time, so as to ensure the qualified supply of softened water;

6. The cooling and heating of the refrigerator and the boiler play a key role in the whole set of equipment. If there is a problem with any of them, it is impossible to make wine. The common problem is that in the season of catkins floating, the catkins are sucked by the fan of the refrigerator to the condenser outside. This will affect the normal heat dissipation, resulting in an increase in pressure, an increase in the operating current of the compressor, light operation but slow cooling speed, and a shutdown due to high-voltage protection; often open the door of the refrigerator to check, there are mice nesting and biting off hazards of electrical wires;

7. When the control cabinet is in use, there will be a problem that the inverter will not be turned off when it is not in use. After the saccharification is completed, the corresponding inverters that are not used for stirring and pumps should be turned off in time. It is nothing but wasting electricity and shortening the service life. Advantages; the door of the cabinet should be closed tightly, and the hole at the lower inlet should be protected against rats, otherwise the rats will bite the wires when they enter. This is a common thing; and the button on the leakage protector is pressed once a month. Check whether it is in good condition, in case of leakage;

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Effect of wort boiling

 Effect of wort boiling

Wort boiling is a necessary part of beer brewing, and a series of changes will occur in the process, which has an important impact on the brewing process.

1. Contribute to the dissolution and transformation of hop components, as well as the formation and separation of protein-polyphenol complexes

Polyphenols from hops and malt are completely dissolved in the wort and bound to proteins. Proteins and polyphenols, as well as complexes of proteins and post-oxidized polyphenols, are insoluble when heated and precipitate in the form of coagulants (flocs) during boiling and should be separated from the wort as much as possible. If the boiling time is not enough, there will be residues in the wort, which will precipitate during the fermentation of beer, causing the beer to be cloudy. For nearly 20 years, we've spoken to thousands of breweries and brewmasters around the world. And helped many breweries set up their brewing system.

2. Kill microorganisms in wort

Wort is essentially a nutrient-rich sugar solution, which is an ideal environment for microorganisms to survive, and their growth will lead to spoilage of beer and affect the flavor.

3. Destroy enzymes in wort

Boiling will end the mashing process that converts starches into sugars. Perhaps it can be said that the most important function of wort cooking is to inhibit the activity of residual enzymes after the mashing process. Inhibition of enzyme activity maintains the desired sugar/mash ratio. If the enzyme-catalyzed process continues, it will produce a "thin" beer that tastes bad.

Evaporate water, make the sugar content reach the ideal range, and improve the color of wort. Wort evaporation of 10% to 15% has long been the hallmark of a good quality kettle. Today, evaporation intensity (i.e. total evaporation rate) is used instead. The formula is: = evaporated water / whole barrel of wort before boiling X 100%. The whole boiling process will last 1-2 hours. Steam heating equipment generally opens the side wall jacket and the bottom jacket at the same time from the beginning of heating to the boiling state to ensure that the boiling state is reached in the shortest time; in the continuous boiling stage, it is necessary to reduce or close the pressure of the side wall jacket. The bottom is continuously heated and boiled, which can achieve the effect of tumbling and speed up the mixing of auxiliary materials. At the same time, it prevents the material from drying out due to the high temperature of the side wall, which eventually leads to the problem that it is difficult to clean.

4. Promote the formation of partially reduced substances

During wort boiling, reducing substances such as melanoids are formed which can bind to the oxygen in the wort.

5. Reduce the content of some substances that are not conducive to beer flavor, such as dimethylsulfide (DMS)

DMS is a volatile sulfur compound with an unpleasant odor and taste that can affect the taste and flavor of beer. At the boiling temperature, the half-life of the DMS precursor SMM is about 40 minutes, and the dimethyl sulfide precursor can be decomposed into free dimethyl sulfide during the boiling process, which dissipates with the evaporation of water.

6. Other functions

Evaporate the excess water, make the mixed wort boil, evaporate, and concentrate to a specific concentration, destroy the activity of all enzymes, prevent the residual α-amylase from continuing to act, stabilize the composition of the wort, and eliminate the presence of α-amylase in the wort by boiling. All kinds of harmful microorganisms can ensure the quality of the final product, extract the active ingredients in the hops, endow the wort with a unique bitterness and aroma, and improve the biological and abiotic stability of the wort. Reduce the pH of the wort. When the wort is boiled, the calcium ions in the water react with the phosphate in the malt to reduce the pH of the wort, which is beneficial to the precipitation of globular proteins and the pH of the finished beer, which is beneficial to the biological and abiotic stability of beer. Sexual improvement is beneficial.

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