Application of flowmeter in beer brewing process What is the flowmeter? A flow meter is a equipment used to measure the volume or mass of a gas or liquid. Flow meters are referred to by many names, such as flow gauge, flow indicator, liquid meter, flow rate sensor, etc. Depending on the particular industry . However, they all measure flow. Open channels, like riv...
Before clarifying this problem, you need to determine which saccharification method you will use. In general, there are three saccharification methods: The first is blended hot water, single temperature (blended hot water), which is Single-Step Infusion Mash. This saccharification method does not need to heat the pot, so you do n’t need to consider the heating when choosing the mash tun, only need to insulated and corresponding pipe fittings are sufficient. The single saccharific
After four months of hard work, Cassman completed this project, 30-ton lauter tun, a 30-ton fermentor. Because the size of lauter tun is too large, we need to make semi-finished products and then process them on site. Medium and large-scale brewery projects are developing rapidly in China, hoping that craft beer can be widely popularized in China.
Vorlauf Pipe is important during the brewing circulation, Cassman design the Vorlauf as per different brewing recipes, the length could be adjust for option. With Vorlauf pipe, there will no worry about to destory the mash bed during the circulation. All stainless steel 304 with tri clamp connections.
This vessel is also sometimes referred to as “hot wort settling tank.” The principle of the whirlpool tank is that centripetal forces will cause solid particles suspended in a rotating mass of liquid to migrate to the center of the bottom of the vessel in a cone-shaped mass. Trub, a sediment containing hop fragments and solid protein-based particles, must be removed before the wort can be chilled and sent to a fermenting vessel. In order to work properly, a whirlpool tank must be a vertical cyli
Step mashing is a mash program in which the mash temperature is progressively increased through a series of rests. The ubiquity of well-modified malts has virtually eliminated the need to perform a step-mash in most situations. So why should you learn more about the process and science behind step-mashing? Simple, you can produce more variety and sometimes better, more distinctive beers when following a step mash program.
The grant is rarely found in large commercial systems, but it was, at one time, a vital component of most German breweries. It is, in function if not always form, nothing more than an intermediate vessel in which liquid is collected on its way from the lauter tun to the boil kettle. The grant, thus, permits access to runoff as the mash is lautered and sparged.