Cold solids Separation during the whirlpooling brewery
- Sep 08, 2022
- 107
- tiantai
With the progress of wort cooling, the precipitation of cold coagulation gradually increased, started to increase sharply from 30 °C, and reached the maximum at 0 °C.
The maximum value is 15~30g/hL.
Factors affecting the precipitation of cold solids
The main factors affecting the precipitation of cold solids are as follows:
1. Malt with low protein content or low protein solubility has less precipitation of cold coagulation.
2. The wort using cereal auxiliary raw materials has less precipitation of cold coagulation.
3.The coarse powder component in the pulverized material is larger than the fine powder component, and the precipitation of cold solidification is less.
4.The wort with mashed mash is used, and the cold coagulum is less precipitated.
5. The low-concentration wort produces less cold coagulation than the high-concentration wort.
6. The wort produced by higher initial mashing temperature has less precipitation of cold coagulation.
7.The wort with less hop addition and short wort boiling time has less precipitation of cold coagulum.
8. The liquid level of the wort is low, and the cold coagulum is more precipitated.
9. The lower the wort temperature, the greater the precipitation of cold coagulation. The lower fermented wort (6℃~7℃) has more cold coagulation than the upper fermented wort (15℃~20℃).
Edited by Alisa
Email:[email protected]
The maximum value is 15~30g/hL.
Factors affecting the precipitation of cold solids
The main factors affecting the precipitation of cold solids are as follows:
1. Malt with low protein content or low protein solubility has less precipitation of cold coagulation.
2. The wort using cereal auxiliary raw materials has less precipitation of cold coagulation.
3.The coarse powder component in the pulverized material is larger than the fine powder component, and the precipitation of cold solidification is less.
4.The wort with mashed mash is used, and the cold coagulum is less precipitated.
5. The low-concentration wort produces less cold coagulation than the high-concentration wort.
6. The wort produced by higher initial mashing temperature has less precipitation of cold coagulation.
7.The wort with less hop addition and short wort boiling time has less precipitation of cold coagulum.
8. The liquid level of the wort is low, and the cold coagulum is more precipitated.
9. The lower the wort temperature, the greater the precipitation of cold coagulation. The lower fermented wort (6℃~7℃) has more cold coagulation than the upper fermented wort (15℃~20℃).
Edited by Alisa
Email:[email protected]
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