In the previous article, I mentioned the importance of the wort cooler and introduced the structure of the plate heat exchanger and its working principle. Next, let's look at the heat exchange effect, material and main ad...
Wort cooling is an important link connecting the mashing process and the fermentation process, and the wort cooler plays a pivotal role in this link. The most commonly used wort cooler in modern breweries is the plate hea...
To keep your brewery in great shape for years to come, it is necessary to make regular maintenance for brewery equipment. There are some general maintenance practices that you should probably start, we put together a list...
In the production of mashing, it is sometimes encountered that the mash is heated to the mashingtemperature and reaches the holding time specified by the process, but the mashingresult is still unsatisfactory, and the iod...
Non-alcoholic beer is brewed with the same raw materials as ordinary beer, but the original wort concentration of non-alcoholic beer is generally very low, mostly between 5~10P. It is brewed by some special methods, the b...
How to get the first wort in brewing process? The filtration time of the first wort is generally 75~105min.When the reflux wort is clear and the reflux is over, open the valve that enters the boiling kettle or the wort te...
With the progress of wort cooling, the precipitation of cold coagulation gradually increased, started to increase sharply from 30 C, and reached the maximum at 0 C. The maximum value is 15~30g/hL. Factors affecting the pr...
Process indicators that need to be detected in the automatic control of modern Lautertanksin brewery. a. Appearance. b. Quantity of first wort and full Lautertank of wort. c. The concentration of the first wort and the fu...
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