Fermenting Process
- May 26, 2018
- 143
- beer
Fermenting Process
One most important work during fermenting is sanitary management. And it is must needed to build efficient sanitary management regulations, which need to commit to reality and strict obey in the real process of producing. This is guarantee to brew fresh beer.
The fresh beer on piping, valves, CIP cleaning system, yeast etc have higher sanitary level demands normal beer. It separate as follows:
1)Fermentation tanks: Inside of tanks need to smooth, easy to clean, without dead corner. All need to adopt cooling method when cleaning.
2)Piping: Needing to use polished stainless steel pipes with 100% TIG welding and pure argon make protection from two sides, design with sterilize and no dead corner. When cleaning, it need to use hot method.
3)Valves: 100% assure sanitary design especially sample valve. Normally we need to use special sample valve which for brewing fresh beer in the real production process. The advantages of the valve is easy to clean for each points and no dead corner. After sampling, the valves and piping need to be cleaned strictly. Besides we also can use anti-leakage double seat valve and valve array.
4)CIP Clean System: Filter as the circle, fermenting area normally divide into unfiltered area and filtered area. According to different sanitary level demands, two parts should divided strictly.
The CIP system should run independently, which aims to anti cross contamination.
5)Yeast: The yeast should be management strictly which use for producing, and use for 1-2 generations. It need to go through anaerobes testing. When it meets sanitary demands can access wort.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
One most important work during fermenting is sanitary management. And it is must needed to build efficient sanitary management regulations, which need to commit to reality and strict obey in the real process of producing. This is guarantee to brew fresh beer.
The fresh beer on piping, valves, CIP cleaning system, yeast etc have higher sanitary level demands normal beer. It separate as follows:
1)Fermentation tanks: Inside of tanks need to smooth, easy to clean, without dead corner. All need to adopt cooling method when cleaning.
2)Piping: Needing to use polished stainless steel pipes with 100% TIG welding and pure argon make protection from two sides, design with sterilize and no dead corner. When cleaning, it need to use hot method.
3)Valves: 100% assure sanitary design especially sample valve. Normally we need to use special sample valve which for brewing fresh beer in the real production process. The advantages of the valve is easy to clean for each points and no dead corner. After sampling, the valves and piping need to be cleaned strictly. Besides we also can use anti-leakage double seat valve and valve array.
4)CIP Clean System: Filter as the circle, fermenting area normally divide into unfiltered area and filtered area. According to different sanitary level demands, two parts should divided strictly.
The CIP system should run independently, which aims to anti cross contamination.
5)Yeast: The yeast should be management strictly which use for producing, and use for 1-2 generations. It need to go through anaerobes testing. When it meets sanitary demands can access wort.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
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