Bright beer tank pressure
Controlling the pressure of the bright beer tank is one of the important contents to control the CO2 content of beer. Beer is produced by traditional fermentation methods. The CO2 contained in the beer is mainly produced by the fermentation process (including main fermentation and post-fermentation), while the saturation of CO2 mainly occurs during the storage process. Under the condition that the tank is closed, the CO2 produced by the fermentation relies on the adjustment of the tank pressure and the temperature of the fermentation liquid to achieve the purpose of controlling the CO2 content. According to the regularity that the gas is dissolved in the liquid, the higher the pressure, the lower the temperature, and the more the amount of dissolution until the saturation state is reached.
In order to ensure the CO2 content of beer,The control of tank pressure should pay attention to the following aspects.(take Lager beer as an example)
1.The tank pressure must be controlled according to the actual needs of the CO2 content, rather than the higher the better, and care must be taken not to exceed the allowable operating pressure of the tank to prevent danger.
2.Traditional fermentation, tank pressure control should be based on the room temperature after fermentation, the room temperature is high, the temperature of the fermentation liquid is also high, the tank pressure can be controlled higher, and vice versa, the control can be lower. When the post-fermentation room temperature is greater than 3 ° C (but not more than 5 ° C), the tank pressure can be controlled at 0.118 ~ 0.137MPa; when the post-fermentation room temperature is lower than 3 ° C, the tank pressure can be controlled at 0.078 ~ 0.098MPa;
3.Traditional low-temperature fermentation, after the fermentation, tank is pressed within 3 days after sealing, it is best to reach 0.039-0.049MPa, and the control pressure specified by the process must be reached within 3 to 5 days. Otherwise, the pressure increase rate is too slow, and the temperature should be lowered. Adjust the sugar content and the sealing time of the wine. If the age is longer, the boost rate can be slowed down appropriately, but the required pressure must also be reached within 10 days.
4.When the pressure exceeds the process specification, the venting small cock can be opened and slowly discharged. Of course, it is most convenient to install the automatic safety valve on the equipment. When the tank pressure exceeds the specified pressure, it will automatically deflate and lower to the control. The pressure will be automatically closed to achieve automatic control of the tank pressure.
5.In the case of low post-fermentation room temperature (such as -1 ~ 1 ° C), the tank pressure control should not be too high, generally 0.069 ~ 0.078MPa is appropriate, otherwise, because the CO2 saturation is too high, it will be filtered and filled in beer. A large amount of foam is generated, or a spurt is caused, which affects normal operation and causes loss of beer.
6.For beer with a shorter age, the pressure control can be 0.019～0.029MPa higher than that of long-age beer, because the amount of CO2 dissolved in the fermentation liquid has a certain relationship with the storage time. The age of the wine is short, and the adsorption and dissolution of CO2 by the fermentation broth And the degree is poor, the simple mixing (or pseudo-dissolved) CO2 is easy to escape from the fermentation broth, and the higher pressure control can be beneficial to the dissolution of CO2.
Edited by Alisa
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