How to use sugar meter in 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 rooms, so the wheat production part will gradually be removed from the beer production process.
This sugar meter is suitable for different process installations in beer production. Using the principle of measuring the refractive index of the solution, the soluble solid content can be measured. According to the different measurement requirements of each process, ms-1002 can be calibrated to measure Plato, Brix, Balling and mass percentage concentration.
1. In the mash pot, malt and water are heated and boiled, at which time natural acids convert insoluble starches and proteins into soluble malt extract, called "wort." A sugar meter is usually installed in the outlet pipe of the sauce pot to manually monitor the wort concentration to keep the concentration stable and consistent. Under such working conditions, it is recommended to use compressed air or high-pressure water automatic prism cleaning device.
2. Before pumping the wort into the boiling pot, remove the wort shells from the wort filter and then add hops and sugar. During this process, rinse with clean water so that the concentration of the wort will gradually decrease.
3. In the boiling pot, add hops to the wort and boil it. The wort absorbs the flavor of the hops, exudes the unique aroma and bitterness of beer, and reaches a certain wort concentration. This process is crucial to the quality of the beer. Without the need for a bypass system, the sugar meter can be used to monitor the concentration of wort and feed the concentration signal back to PLC or DCS for control. This helps optimize boiling time and improve and stabilize beer quality. Under such working conditions, it is recommended to use compressed air or high-pressure water automatic prism cleaning device.
4. After the cyclotron boil, the hopped wort is pumped into the cyclotron to remove excess hop residue and insoluble proteins.
5. After cooling, the wort from the cooler is added with yeast and pumped into the fermenter.
6. Fermentation tank In the fermentation tank, the yeast decomposes the sugar in the wort into alcohol and carbon dioxide. After about a week, "young beer" can be produced, and then matured after dozens of fermentations.
7. 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 a curing tank. At this point, the remaining yeast and insoluble proteins further precipitate, allowing the beer to gradually mature. The mature beer is filtered through a filter to remove any remaining yeast and insoluble proteins, becoming packaged sake.
8. The sake outlet can also be equipped with a filling and indexing online refractometer for online indexing of different types of beer or beer and CIP cleaning fluid. And output signals to DCS to facilitate filling and switching of different varieties of beer, and reduce the loss of beer caused by CIP cleaning.
