How to use a sugar meter in the beer production process
The beer production process can be divided into four processes: malting, saccharification, fermentation, and packaging. Modern breweries generally no longer have malt workshops, so the wheat production part will gradually be removed from the beer production process.
This sugar meter is suitable for installation in different beer production processes. The principle of measuring the refractive index of a solution can be used to determine the content of soluble solids. According to the different measurement requirements of each process, ms -1002 can be calibrated to measure Plato, Brix, Balling, and mass percentage concentration.
In a mashing pot, malt and water are heated and boiled, and natural acids convert insoluble starch and protein into soluble malt extracts, known as "malt juice". The sugar meter is usually installed in the outlet pipe of the sauce pot, manually monitoring the wort concentration to maintain stable and consistent concentration. In this working condition, it is recommended to use a compressed air or high-pressure water automatic prism cleaning device.
Before pumping the wort into the boiling pot, first remove the wort shell from the wort filter, and then add hops and sugar. During this process, rinse with clean water so that the concentration of the wort gradually decreases.
3. In a boiling pot, add hops to the wort and bring it to a boil. The wort absorbs the taste of hops and emits the unique aroma and bitterness of beer, reaching a certain wort concentration. This process is crucial for the quality of beer. No bypass system is required. The sugar meter can monitor the concentration of wort and feedback the concentration signal to PLC or DCS for control. This is beneficial for optimizing boiling time, improving and stabilizing beer quality. In this working condition, it is recommended to use a compressed air or high-pressure water automatic prism cleaning device.
After boiling in a cyclotron, the wort containing hops is pumped into the cyclotron to remove excess hops residue and insoluble protein.
After cooling, the malt juice from the cooler is added to yeast and pumped into the fermentation tank.
6. In the fermentation tank, yeast breaks down the sugar in the wort into alcohol and carbon dioxide. After about a week, it can produce "young beer", which is then fermented dozens of times to mature
After the fermentation in the filter is completed, most of the yeast settles at the bottom of the tank and needs to be recycled and reused. The brewed "tender beer" is pumped into the curing tank. At this point, the remaining yeast and insoluble protein further precipitate, causing the beer to gradually mature. Mature beer is filtered through a filter to remove any residual yeast and insoluble protein, becoming packaged sake.
8. Sake exports can also be equipped with a filling indexing online refractometer, which is used for online indexing of different types of beer or beer with CIP cleaning solution. And output signals to DCS for convenient filling and switching between different types of beer, reducing the loss of beer caused by CIP cleaning.
