Beer production process continuance

Beer production process continuance

Beer production process continuance

5. Beer liquid cooling
The purpose is to cool the hot beer to the temperature at which the main fermentation starts, ie 7-8 °C.
This process is cooled in two steps. In the first step, the beer is poured into a heat exchanger and cooled with tap water. Cool to Grandpa 30-35 ° C during which the cooling water is raised to 55-60 ° C. We can collect this hot water for other uses (such as clean water or saccharification water). In the second step, ice water with a cooling medium of 2 ° C is produced, which is produced in an ice water tank (pool) in which the cooling spiral of a device ensures water at a suitable temperature. It is cooled at 7-8 ° C and added to the fermenter through the yeast addition tank together with the yeast. The amount of yeast added is generally 6-8 ° C. After that, carefully clean the vortex tank (tank), clean the piping system, and then pour in the solution containing the disinfectant. Apply a large amount of water to the disinfectant before the next cooling.
The cleaning and disinfection process described above is extremely important because the cooled beer liquor is very sensitive to infection.
6. Main leaven (pre-fermentation)
The purpose is to ferment the malt in the beer liquid into alcohol, together to produce carbon dioxide and a large amount of heat. The taste material unique to the middle beer is also formed, and the fermentation is carried out under the action of yeast.
Fermentation is carried out by brewer's yeast, usually the following varieties (English name: caccharomices)
Carlsbegenis) precipitated yeast, which is characterized by precipitation at the bottom of the tank at the end of the fermentation.
Yeast should be prepared in a dose before the beer. The appropriate yeast dose is added to the addition tank, and the wort is placed in the fermenter. After the tank is full, the oxygen is continuously supplied for 10 minutes or the wort.
At the beginning, the fermentation is carried out under atmospheric pressure, that is, the angle valve of the tank is opened, and the maximum temperature is generally controlled to not exceed 11 ° C. The sugar content should be checked every day with a sugar meter, and then, if it reaches 4-4.5 °, The angle valve should be closed. From this moment on, the fermentation continues in a closed state, and the carbon dioxide produced will generate pressure in the tank, the maximum value of which can reach 1.0PA, which is part of the carbon dioxide under the action of pressure. Will remain in the beer, so there will be rich carbonic acid in the beer. The higher the pressure, the lower the temperature, the more carbon dioxide can be retained in the liquid. Of course this is not to say, in order to increase the carbon dioxide content, you can Unrestricted increase of pressure, because the maximum pressure of the tank is 1.5PA. During the pressure fermentation, the sugar content should be measured every day until the value measured when connecting the second test is the same, or not higher than 0.1. Degree. This means that most of the sugar in the beer has been fermented, and the main fermentation ends.
During the test, we should also remember that the carbon dioxide should be continuously ejected from the fermented beer, because the released carbon dioxide will change the test results, which can be carried out by the simplest mechanical means, that is, pouring wine into each other in two vessels until The carbon dioxide disappears completely, and after the end of the main leaven, the daily test can be terminated. The main leaven is 7-8 days.
7.Post-fermentation
The purpose is to make the beer taste aromatic, more pure, and the yeast continues to precipitate, that is, to make the beer pure.
Yeast, which is still floating at the end of the main leaven, continues to precipitate during this period. Yeast should be removed from the lower part of the beer every 2-3 days during the post-fermentation period so that the beer is more pure during filtration.
The post-fermentation time is 10-13 days, depending on the time required for pre-fermentation for 7-8 days. During this period, the pressure in the tank should be closely monitored from the beginning to the end so that the carbon dioxide content is in a suitable state in the finished beer, or if the pressure is too large, the tank is protected from damage. In this case, the pressure gauge can prevent him from appearing, but for safety reasons, the value indicated by the pressure gauge must be checked every day.
After the post-fermentation time is over, without filtering, we can also filter the mellow beer that can be used in the past or according to consumer habits.
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