What we need to note when using the heat exchange
- Jun 24, 2017
- 171
- beer
What we need to note when using the heat exchange
Heat exchanger is used to cool the wort, it is a necessary stage in beer brewing process. When we use the heat exchanger, there is following questions we need to note.
1.Before cooling the wort, we need to wipe put he bacteria by recycling the hot water whose temp is higher than 80 ℃ for wort pipe and wort route in heat exchanger. The recycling time is better to more than 30 minutes. When cooling, flow wort to drive away the remaining water, than pump the wort to fermenter.
2.In the wort cooling process, we need to check the temp of wort, glycol water. By adjusting the valve to control the flow volume,we could make sure the temp of wort fluctuates ±0.5℃ compared with necessary temp.
3.The wort cooling time is better to be less than 60 minutes. Longer cooling ime will affect the wort flavor.
4.Clean the plate of exchanger to remove out the solidification on the plate. Otherwise, the solidification will affect the heat exchanging effort.
5.The max working bar is normally 1MPa, there is a pressure difference in wort road and water road. The normal working pressure is usually 0.2-0.4MPa. Higher pressure difference will make the plate out of shape. So, we need to keep the pressure difference normal.
Edited by Nicole
Sales manager of Tiantai company
Email: [email protected]
Heat exchanger is used to cool the wort, it is a necessary stage in beer brewing process. When we use the heat exchanger, there is following questions we need to note.
1.Before cooling the wort, we need to wipe put he bacteria by recycling the hot water whose temp is higher than 80 ℃ for wort pipe and wort route in heat exchanger. The recycling time is better to more than 30 minutes. When cooling, flow wort to drive away the remaining water, than pump the wort to fermenter.
2.In the wort cooling process, we need to check the temp of wort, glycol water. By adjusting the valve to control the flow volume,we could make sure the temp of wort fluctuates ±0.5℃ compared with necessary temp.
3.The wort cooling time is better to be less than 60 minutes. Longer cooling ime will affect the wort flavor.
4.Clean the plate of exchanger to remove out the solidification on the plate. Otherwise, the solidification will affect the heat exchanging effort.
5.The max working bar is normally 1MPa, there is a pressure difference in wort road and water road. The normal working pressure is usually 0.2-0.4MPa. Higher pressure difference will make the plate out of shape. So, we need to keep the pressure difference normal.
Edited by Nicole
Sales manager of Tiantai company
Email: [email protected]
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