Views: 45 Author: Site Editor Publish Time: 2022-10-28 Origin: Site
Inspection:The accessories, valves, gauge and glycol, 02 supply is normal. If it is OK, preparing add the material.
Rinsing: four steps
（1）Water:Cleaning the tanks for 15 minutes before adding material.(Three times, every time 5 minutes, also drain the water empty and keep rotating arm valve smooth).
（2）NaOH: With 50-80 ℃、5% NaOH to recirculate clean for 20 minutes after drain water empty.(When the concentration is lower, we need to supplyment in time). After finish recirculation, recycle the NaOH.(Notice protection)
（3）Water:The method is same with （1）
（4）H2O2:With 300-400PPm H2O2 to clean the tanks for 20 minutes. The method is same with （2）.Empty the H2O2 and close the valves.
Inoculation:Before the wort go into ferementer tanks, adding the yeast firstly. The volume is 1% of wort.(Dry yeast 0.1%)
Oxygenation:In the wort cooling process, it have to oxygenation from heat exchanger oxygenation port without interrupted. The volume is same with wort. Before 24 hours, it also need oxygenation for 3 times from material port, every time 3 minutes, and tanks pressure keep 0.03Mpa until close the tanks.
Discharge:The second day after adding the material starting dispose the condensate solid-slow open valve, only can dispose will be OK. Every day one time after few days.
Testing the sugar level:The second day starting testing the sugar level(before close the valve, every day need to test)
Barely beer keep about 9±0.2℃、0.03MPa until close the tanks. About 3-4 days.
Wheat beer keep about 13±0.2℃、and up to 18 ℃ after 24 hours、0.03Mpa until close the tanks. About 2-3 days.
Barely beer keep about 11±0.2℃、0.03MPa until close the tanks. About 3-4 days.
Wheat beer keep about 18±0.2℃、and up to 18 ℃ after 24 hours、0.03Mpa until close the tanks. About 2-3 days.
Close the tanks(Deoxidation)
（1）Barely malt:When the sugar level at about 4.2±0.2,natural up to about 12℃ and keep. At the same time close the tanks, pressure up to 0.14Mpa and keep. About 4 days.
（2）Wheat beer:When the sugar level at about 4.2±0.2, keep 18℃. At the same time close the tanks, pressure up to 0.14Mpa and keep. About 4 days.
（3）Inspect diacetyl. After close the tanks about 4 days, take sample and taste. If there no obvious diacetyl taste, then can cooling the temperature. If have, you can delay cooling temperature about 1-3 days.
（4）If the pressure is lower, you can fill CO2 to 0.14Mpa.
Storaging:When finish deoxidation,you should cooling the temperature to 2℃ within 24 hours and keep, the pressure at 0.14Mpa. Barely malt 3-5 days. Wheat beer 13 days. Note:Before 5℃，the cooling speed at 0.5-0.7℃/h. After 5℃,the cooling speed 0.1-0.3℃/h.
Yeast treatment:When cooling to 2℃，the yeast can recycle use. Before use, the first 1 liter can dispose. The yeast use generation can not 6, when storaging over 1 week, it should gradually dispose.