Views: 2 Author: Site Editor Publish Time: 2022-03-28 Origin: Site
As we all know, after the brewing process of beer, the soluble extract and insoluble wort in the mash should be separated in the shortest time to obtain as much clear wort as possible. In fact, the separation process of wort is a filtration process, and the husk in the malt also acts as a filter medium. Although filtration has few process parameters in the whole saccharification production, the operation technology is the most demanding process.
1. Cleaning of the filter tank. After each filtration, the whole tank should be washed immediately by in-situ cleaning, and the space between the sieve plate and the bottom of the tank should be rinsed through the nozzle at the bottom, so as to remove the spent grains and powder paste. Under normal circumstances, soak and rinse with 40-50°C, 2-3% lye solution every 3-4 times of saccharification, and then pickle with 1% H3PO4 after each caustic washing to neutralize the residual alkali. sexual substances. If the filter tank is not cleaned cleanly, it will not only easily cause microbial contamination, but also cause filtration difficulties, affecting the taste, color and abiotic stability of beer.
2. Control of the thickness of the bad layer. If the thickness of the wort layer is too thick, the wort filtration speed will be slow and the filtration time will be prolonged; if the thickness of the wort layer is too thin, although the filtration speed will be improved, the transparency of the wort will be reduced. In production, the thickness of the bad layer is generally controlled at 30-50cm (dry crushing) or 40-50cm (wet crushing).
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3. Control of filtration speed. During filtration, the speed is too fast, the suction is large, the grains layer is compressed, and the grains lose permeability and are difficult to filter. Therefore, the correct filtration operation must balance the outflow of wort with the amount of wort passing through the spent grains. Especially at the beginning of filtration, the wort discharge valve is slightly opened to control the flow rate to prevent the suction from being too large and the wort layer to be compressed and compressed. The wort discharge valve is gradually opened according to the flow rate of the wort, so as to ensure the balance between the wort seeping out from the wort layer and the wort flowing out of the discharge valve.
4. The iodine inspection and control of the number one wort. The iodine test is required at the beginning of filtration to check the saccharification effect and determine the flow rate; iodine test is carried out at the end of the first wort filtration to check the formation of the filter layer and the degree of dextrin entering the wort, thereby preventing the starch paste from flowing into the wort, The iodine value of the filtered wort is generally controlled at △E
I hope it will be helpful to you. If you have any doubts or suggestions during the brewing process or the selection of beer equipment, you can leave a message to DEGONG equipment.